The ingredients are as follows: snakehead 1 piece, 2 tablespoons tomato sauce, 2 tomatoes, Hericium erinaceus 1 piece, appropriate amount of starch, egg white 1 piece, appropriate amount of salad oil, salt 1 teaspoon, 3 pieces of crystal sugar, 5 pieces of ginger, 5 pieces of garlic and shallots/piece.

The specific methods are as follows: Hericium erinaceus is soaked, washed and stewed, sliced for later use, snakehead is washed after scale and viscera are removed, head and tail are cut off, the rest are sliced, the cut fish is put into a container and marinated with salt, shredded ginger, minced garlic and Shaoxing wine for a while, and the fish slices are mixed with starch and egg white, and when marinated, tomatoes are scalded in boiling water, peeled and cut into small pieces for later use; Cut ginger and garlic into powder, cut onion into chopped green onion for later use, heat a wok, pour in proper amount of oil, saute minced ginger and garlic until fragrant, add fish fillets and fry for a while, pour in a little oil when the wok is heated, add small pieces of tomato, stir-fry until paste, add tomato sauce and stir-fry until red, add stock and crystal sugar, boil, pour in fish fillets and Hericium erinaceus slices, stew for a while, and sprinkle with chopped green onion.

Black fish porridge

The ingredients are as follows: rice 1 00g, snakehead 1 00g, 3 dried mushrooms, 50g celery, salt1teaspoon, ginger12 tablespoons, sesame oil1teaspoon and water1teaspoon.

The specific method is as follows: soak dried mushrooms in warm water until soft, then wash them, and cut them into filaments. Remove leaves from celery, wash and chop. Slice the snakehead into thin slices. Peel the ginger, wash it, shred it, and wash the rice. Add 1500 ml of water to the pot, bring it to a boil with high fire, pour in rice, and boil it with low fire for 45 minutes. Then change the fire, add fish fillets, shredded mushrooms and shredded ginger, boil for 4 minutes, turn off the heat, and add chopped celery, salt and sesame oil to taste!