1, the snakehead is washed and cut into pieces, the black fungus is soaked in warm water, and the cucumber is washed.

2. Marinate the fish fillets with a little cooking wine, water starch and salt for 10 minutes.

3. Wash the soaked black fungus, tear it into small pieces, and cut the cucumber into diamond-shaped pieces.

4. Put the right amount of oil in the wok and heat it. Put the fish fillets in the pot, smooth them, and then take them out for use.

5. Chop the onion and ginger, leave the bottom oil in the pot with less fire, and add the onion and ginger to stir fry. Add black fungus and stir fry, add water and cook slightly, then add cucumber slices and stir fry.

6. Then gently pour the fish fillets into the pot and stir fry slightly to avoid frying the fish fillets. Cook the wine and add some salt to taste.