Ingredients: 250g black fish fillet (mullet). Seasoning: carrot half, green pepper half, winter bamboo shoots 1. Seasoning: a little ginger, a little onion, salt, chicken powder, pepper, cooking wine, raw flour and oil. Practice: 1. After cleaning the bought black fish fillets, add a proper amount of salt, a little chicken powder, white pepper powder, cooking wine and raw flour, grab them and put them in the refrigerator for curing 10 minutes or more. Carrot slices, green peppers and winter bamboo shoots are also sliced, ginger slices and onion slices are heated in a pot, and then they are put into fish fillets and stir-fried. When the color turns white, turn off the fire and take it out for use, then heat it with the remaining oil in the pot. Then add carrots and winter bamboo shoots in turn and stir fry (you can sprinkle a little water to increase the wettability of the ingredients), stir fry until the carrots are slightly soft, add green peppers and stir fry 1 min, add a little salt, and finally pour in black fish fillets before taking out, and pour in a little dilute corn starch water to thicken evenly. How to fry tender fish fillets: 1, sizing and lubricating oil are particularly important. In the sizing part, the fish fillets are cleaned, drained, put on a plate, and mixed with a little salt, pepper, cooking wine and a little chicken powder. Of course, the most important thing is raw flour (using corn starch). After all the seasonings are put on, grab it with your hands and grab the taste into the fish fillets. How much starch is enough? Not too much, not too little, that is, you hold the fish fillet with your hand and feel it sticky, a little sticky, and then put it in the refrigerator for later use. 2. The second important part is lubricating oil. Put more oil in the pan and heat it, then add the fish fillets and wipe them off quickly with a spatula. In less than 10 second, the fillets became transparent and white. At this time, turn off the fire, use the remaining temperature to scald the fillets until they are 80% to 90% mature, and take them out for later use. 3. Finally, stir-fry all the ingredients quickly, then return the fish fillets to the pot and mix them with the ingredients, hook them with thin sauce (thin raw flour water), and turn them evenly to serve.