Cooking Steps

1. 

   Step1:Practice 1 - sliced fish with oil. 1. Remove the scales from the middle section of the herring. Clean the fish with a flat knife and stick it to the fish bones. Lower the fish on both sides. Slice the fish skin along the grain of the meat. Slice the fish into a square shape (cut along the grain. It will not curl when it's hot. The thickness is about 0.30.5mm). Place the sliced fish in a bowl. Put the ginger slices into a proper amount of salt liquor. Marinate the ginger for a while. Take out the ginger and put half of the egg white starch on the pulp (about 3 tbsp). Grab it for standby. 2. Black wood Remove the root of the ear bubble hair, wash it with light salt water, remove the sand mud, wash it with water, add water to the boiling pot, open it to the black fungus, cook it and remove it. 3. Heat the frying pan, pour in oil (if the fish is too oily, avoid sticking to the bottom, put more oil on it). When the oil temperature is about 30%, change the heat to a small heat (hot pot, cold oil) and put the fish in turn to change color. When it turns white, carefully remove the drained oil. Then start the pot again, add water, boil it (about 2 soup bowls) and put salt, white sugar (about 3 soup) Spoon) marinade (about 2 tablespoons) starch (add starch and stir it with water) the soup is thick and frothy (the sauce should not be too thick as paste). Pour in agaric and fish fillet with a little hot oi

2. 

   Step2:Practice 2 - stew fish slices with rice wine. 1. Take the middle part of the green fish, remove the scales, clean the flat knife, stick it to the fish bones, put the fish slices on both sides down the fish skin, cut the fish slices along the meat lines into squares (the fish slices along the lines will not curl about 0.30.5mm thick when heated). Put the cut fish slices into a bowl, put the ginger slices into a proper amount of salt and cooking wine, marinate them for a while, take out the ginger and put half of the egg white starch on the pulp (about 3 tbsp). A small amount of crude oil (about 1 Spoon) grab it and use it for standby. 2. Remove the root of the black fungus, wash it with light salt water, remove the sand mud, rinse it with clean water, add water to the boiling pot, open it with water, cook it in black fungus, remove it from the pan. 3. Heat the wok, add water, slightly open it, change the heat, spread the fish pieces, put them in the color change and float them in turn, then carefully remove the wok, add water, boil it (about 2 tballs of water), put salt and white sugar (about 3 tbsps), marinated grains (about 2 tballs) starch (starch plus) Stir in water) the soup is thick and frothy (the sauce is thick and does not look like paste). Pour a small amount of hot oil or sesame oil on the fish fillet and pour it on the agari