1. We sliced the meat from the belly of the fresh mullet. Use cooking wine and ginger. Soak in clean water to remove fishy.
2. Rinse the fillets repeatedly with running water. Add starch. Egg white. White pepper. Marinate in a little salt for 10 minutes.
3. Peel and slice the cucumber in the marinated fish space. Blanch the fungus and rinse with water for later use. Because when you fry the fish fillets for a while, make sure that the fish is tender. Just need to send. Stir fry a few times, so this fungus needs to be boiled.
4. Melt the pork suet in a hot pot and add the pickled ginger.
5. Put clear water in the pot and boil the water first. Turn the heat to a low heat and put the fish fillets. The guy boiled the fish fillet to float. Start the pot and set aside.
6. Melt the pork suet in a hot pan. Then put it in the soaking ginger pot.
7. Add the fish fillets. Stir fry for half a minute. Add fungus, cucumber and celery. Stir fry twice quickly.
8. Put some light soy sauce and chicken essence to serve.
9. Very smooth and tender.
