1. Wash the black fish fillet and drain the water. Add the egg white of an egg, half a spoon of salt and 10 grams of cornstarch, mix well, and marinate for 20 minutes. Remove the stems and seeds of the green and red peppers, clean and cut into small pieces.
2. In an anhydrous non-stick pan, pour corn oil into it. Add the ginger slices, heat the oil over high heat, pour in the marinated fish slices, and stir fry quickly.
3. Stir-fry for a while, pour in cooking wine, stir-fry to remove fishy.
4. Stir fry until the fish fillets are basically discolored and cooked, turn off the heat and serve.
5. Leave the bottom oil in the pot. If the oil is not enough, you can add a little more, pour in the green and red peppers and stir fry.
6. Stir fry for a while and add salt to let the green and red peppers taste.
7. Then pour in the previously fried fish fillets and stir fry together for about 1 minute.
8. When the fish fillets are fully cooked, add a little chicken essence and stir-fry until fresh. Stir-fry for a while to taste, then turn off the heat.
