Shred the fish (preferably snakehead) and hang it with egg white, starch and cooking wine for a while.

Cut the egg skin into diamonds and slice the bamboo shoots.

Put oil in the bottom of the pot, add onion, ginger and garlic when the oil is hot, and then drain.

When the water boils, put in the fishing line and cut it open.

Add egg skin and bamboo shoots.

Put salt.

Put pepper, sesame oil and monosodium glutamate in the pot.