Preparation materials: 1 strip of snakehead, oil, salt, ginger, garlic, cooking wine, pepper, starch, thick venetian blinds, soybean sprouts and auricularia auricula.

Step 1: Slice the snakehead;

Step 2: Cut the fish bones, fish heads and fish bellies into pieces;

Step 3: put salt, cooking wine, pepper and starch into the fish pieces for sizing;

Step 4: add salt, cooking wine, pepper and starch to the fish fillets for sizing;

Step 5: Wash the bean sprouts;

Step six, cleaning the pre-expanded auricularia auricula and cutting into blocks with uniform size;

Step 7: Wash the coarse blinds and cut them into strips;

Step 8: clean the old ginger and cut it into sections;

Step 9: Clean garlic and cut it into sections;

Step 10: Heat the oil pan until the ginger and garlic are crushed until fragrant;

Step 11: put in the fish pieces and turn them over;

Step 12: Pour in enough water,

Step 13: Cover and stew;

Step 14: After the pot is boiled, put in thick veneers and bring to a boil;

Step 15: Add bean sprouts;

Step 16: cover the pot and cook;

Step 17: Boil and add auricularia auricula;

Step 18: Add fish fillets, cook for one or two minutes, and then take them out;

Step 19: prepare black fungus, bean sprouts and black fish soup.