Slice the fish, marinate it with refined salt and Shaoxing wine, add egg white and knead it, then mix well with water starch.

2. Heat the wok with oil, and scatter the fish sticks into the wok until the fish sticks are white jade.

3. Leave the oil in the original pot, saute the shallots, and put the cabbage on the edge of the plate until it is smooth.

4. Add a little oil to the wok, stir-fry the tomato sauce in the wok, add refined salt, monosodium glutamate, Shaoxing wine and clear soup, thicken with water starch, and then pour in the fish sticks and stir-fry and serve.