1. Soak the fungus well and wash, mince the ginger garlic coriander, separate the egg yolk and egg white
2. Cut the pansa fish into pieces, add appropriate amount of sugar, salt, starch and egg white to mix well and marinate for a while
3. Fry in a six-point hot oil pan over low heat until cooked, drain the oil and set aside
4. Stir-fry fragrant ginger and garlic, add a bowl of water and appropriate amount of sugar, and bring to a boil
5. Add the fungus and cook until the water boils
6. Add glutinous rice and boil again
7. Add the pansa fish fillet, add some salt and stir-fry evenly.
8. Sprinkle with coriander and start eating
