1. Wash the fish pieces and set aside
2. Strip the fish bones and meat
3. Fillet
4. Slice all the fish fillets and soak in water
5. Add a little salt, 1/3 teaspoon pepper, 2 teaspoons cooking wine, 1/2 teaspoon cornstarch, minced ginger, egg white
6. Grab gently and marinate for ten minutes
7. Wash the fungus and celery, cut the celery into sections and set aside
8. Pour the right amount of oil into the frying pan and cook until it is 50% hot. Next, the peppercorns are fragrant.
9. Add minced ginger, minced garlic, and bean paste to stir fry for a fragrant flavor
10. Add boiling water to boil
11. Add a third teaspoon of chicken powder to the lower fungus and celery and cook until it is broken. Remove and put in a large bowl for later use.
12. The lower fillets are lightly scoring and spreading out
13. Cook the fish fillets until cooked through
14. Pour the cooked fish fillets with the soup on the fungus and celery for later use
15. Add half a teaspoon of chili powder, minced garlic, chopped green onion and chili in turn
16. Pour an appropriate amount of oil into the oil pan and heat until 70% hot
17. Pour the hot oil evenly on the fish fillets
Tips:The fish fillets should not be too thin. I use them to make good grilled fish fillets. They can also be cooked together, but they need to be cooked before the fungus and celery are added!
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