1 snapper, 1/2 onion, 30g soaked fungus, 1/2 bell pepper, 1 egg,

A. 1/4 tsp salt, 1/4 tsp white pepper, 1 tsp rice wine,

B. 2 tbsp ketchup, 2 tbsp white vinegar, 5/2 tbsp sugar, 1 tbsp water, C. 1/2 bowl of cornstarch, a pinch of cornstarch water, 1 tsp sesame oil. 1 tsp sesame oil

How to make it

1. Wash the snapper meat, cut diagonal slices and put it in a bowl, add seasoning A, crack the egg into the bowl and marinate for about 2 minutes until it tastes good.

2. Peel the onions, remove the peppers and seeds, and wash and shred the fungus.

3. Heat a wok, add about 1/3 of the wok's worth of oil and heat to about 150 degrees Celsius, then deep fry the snapper meat coated with cornstarch until it turns golden brown on the outside, then lift it out and drain the grease.

4. Heat a little oil in a separate pan, add onions, green peppers and fungus, stir-fry a few times over medium heat, add seasoning B, bring to a boil, thicken with cornstarch, then pour in the fish fillets from method 3 and stir-fry well, then drizzle with sesame oil.