1. Clean the fungus after soaking in cold water
2. Mince ginger and garlic and set aside
3. Wash the herring. If you want to cut into thin slices, you can put it in the freezer semi-hard. You can cut it as thin as you want.
4. The fish sections are especially easy to cut into thin slices after being frozen. Of course, they should not be cut too thin, as they will break up after cooking.
5. Put in a larger basin, pour in the light soy sauce, salt, half an egg white, one third of ginger and minced garlic, mix well and marinate for more than half an hour
6. Add another spoonful of sweet potato starch, mix well and marinate for about half an hour
7. Put an appropriate amount of water in the pot, pour the fungus into the high heat and cook until there is heat in the pot, immediately turn to the lowest heat
8. Use chopsticks to sandwich the fish fillets into the pot
9. After the fish fillet is slightly set, turn to high heat, add the remaining ginger and minced garlic, and then gently move it from the bottom of the pan with a spatula to prevent the fillet from sticking to the pan
10. Add lard, salt, light soy sauce in turn, turn to a low heat, cover and simmer for two to three minutes (if you don’t like the taste of lard, you can change to vegetable oil)
11. Sprinkle with chopped green onion and pepper
12. A bowl of hot and sour fish fillet soup is finished! Special appetizer
Tips:1: If you want to cut into thin slices, put the fish in the freezer compartment of the refrigerator for a while, don’t freeze it for a long time, it won’t drip.\n2: The secret to the tenderness of the fish is not waiting for the water in the pot Put the fish fillets in the boil.\n3: If you want the hot and sour taste, add more balsamic vinegar and pepper
