Ingredients: snakehead 1 Accessories: one green pepper, one red pepper, one yellow pepper, a little water fungus, a little onion ginger, eggs 1. Seasoning: salad oil, salt, monosodium glutamate, cooking wine, dry starch and water starch. Operating steps; (1) Slaughter the snakehead, scale it, cut the back, remove the pectoral spines from the sliced fish, obliquely cut it into fillets, and soak the fillets in clear water. Take out the fish fillets and put them on a rag to absorb water. Put the fish fillets in a container and marinate them with salt, monosodium glutamate and onion ginger wine juice. Beat the egg white on one side of the container and grab it evenly by hand, then put a little dry starch for sizing. Then cut green pepper, red pepper and yellow pepper into diamond-shaped blocks, cut auricularia into small flowers, cut onion into sparrow tongue, and cut ginger into diamond-shaped blocks. (2) When the oil temperature in the pot is about 40%, pour the fish fillet oil, put the green, red, yellow pepper and auricularia into the colander, and take it out when the fish turns white. (3) Leave the oil in the bottom of the pot, stir-fry shallots and ginger, add a little stock, add salt, monosodium glutamate and cooking wine, boil and thicken (slightly thick), and then add the raw materials. Stir fry in a wok. Operation essentials: fish fillets should be hot and cold when lubricated.