1. Pour clean water into the pot first, add the skinless germ corn after the water is boiled, and boil slowly into polenta. Remember to stir it from time to time to prevent sticking to the pot.
2. Cut carrots into cubes, green onion leaves into chopped green onions, ginger into ginger shreds, pine mushrooms into slices, diced green vegetables and set aside
3. Separate the fish meat from the fish bones, cut the fish meat into slices about 1 cm thick, chop the remaining fish bones and fish heads into small pieces, and put them aside for later use
4. Add a little oil and ginger slices in a hot pan to saute the fish bones, fry them until golden on both sides, add water to a high heat and turn to a low heat to simmer into a milky white soup base
5. Add pepper, filter out the fish bones from the pot and leave the soup base for later use, pour the fish soup into the polenta that has become fragrant and thick, add the chopped ginger, pine mushrooms and carrots
6.
Add a little cooking wine, salt and egg white to the fish fillets, mix well and marinate, pour into the polenta
PS: There is no need to add cornstarch for pickling, because our polenta itself is very thick.
7. Add the right amount of salt, add chopped green vegetables and chopped green onion and it's done
