1. Put the sliced black fish fillets into a basin, add some cooking wine, salt, and corn starch, mix well and marinate for a while
2. Spring bamboo shoots blanched and fished out
3. Blanch the watercress and remove it for use
4. Cut the spring bamboo shoots into thin slices
5. After boiling the water in the pot, add the fish fillets to boil water
6. Wait for the fillet to change color and remove it for later use
7. Stir fry garlic slices and ginger slices in a frying pan
8. Add bamboo shoots and watercress, stir-fry evenly, add some water to boil
9. Add fish fillets and stir well, add some cooking wine
10. Add the gravy marinade and stir well
11. Pour a little wet cornstarch to thicken it
12. Out of the pot and plate
Tips:The gravy marinade has a salty taste, so you don’t need to add salt when the dish is fried
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