1. First of all, let's prepare the food, a fish. First, remove the skin of the fish, then cut it into sections, then slice the fish, put it in a basin, add clean water, wash off the residual blood and drain the water.

Add 1g salt, 1g chicken powder and 1g pepper, grab them evenly by hand, give the fish a taste, and add a little water to make the fillets absorb water, so that the taste is smoother and tender, and the fishy smell of the fish can be reduced.

2. After evenly grasping, add a small amount of egg white and continue stirring in one direction. The egg white will solidify quickly after heating, which can lock the moisture and make the fish taste more tender and smooth.

Then add a small amount of corn starch and continue to stir in one direction. Starch is added to form a protective layer on the outer layer of the fillet. This stirring process lasts about two or three minutes, and then it is marinated.

3. While waiting, we prepare other ingredients, 20 grams of soaked black fungus, tear it into small pieces and put it in the basin for later use, and half a green pepper, remove the pepper seeds inside, cut it into diamond-shaped pieces and put it in the basin. Half a red pepper, also seeded and sliced, and put it with green pepper.

4. Cut the shallots into 4cm pieces and put them in the basin. Cut ginger into diamond-shaped pieces and put them with shallots for later use. After the ingredients are ready, we will move on to the next step.

5. Next, we blanch the fish fillets, boil the water in the pot, add the fish fillets after the water is boiled, blanch for 20 seconds, then pour out the fish fillets and drain the water for later use. Don't blanch the fish fillets for too long, 20 seconds is enough.

6. Next, we blanch the green pepper and fungus, and boil the water in the pot. After the water is boiled, blanch the green pepper and auricularia quickly for about 20 seconds, then pour it out and drain it with the fish fillets for later use.

7. Start cooking, burn oil in the pot, add onion and ginger and stir fry together. After stirring, add half a spoonful of water. Water is added to prevent the fillets from getting old when fried.

8. Start seasoning, add salt 1g, chicken powder 1g, sugar 2g, pepper 1g, pour cooking wine 10g, turn down the heat or take a pan, add fish fillets, green peppers and fungus, and pour a little water starch and sesame oil, so as to pour more evenly.