Ingredients: one snakehead, proper amount of auricularia auricula, proper amount of ginger, onion, garlic and pepper.

Seasoning: starch, egg white, cooking wine, salt, steamed fish and soy sauce.

Making:

1. Wash the snakehead and soak the black fungus for later use;

2. Put the snakehead on the chopping board and separate the fish from the fish skeleton from the back with a sharp knife;

3. Cut the fish into fillets with a sharp blade;

4. Marinate the fish fillets with egg white, cooking wine and starch for a while;

5. Cut the fishbone into sections for later use;

6. Pour a proper amount of oil into the wok and heat it, and add ginger slices;

7. Pour in the fishbone and stir fry for a while;

8. Pour in the right amount of water, add the right amount of salt after the fire is boiled, and turn to low heat for stewing;

9. Pour the soaked auricularia auricula into boiling water and cook until cooked;

10. Pick up the cooked auricularia and put it on the plate;

1 1. After the fish bone soup is boiled until it turns white, fish bones are picked up;

12, put the marinated fish fillets into the soup and slip;

13. Fish fillets are rolled up, and the soup is boiled and then picked up;

14, put the fish fillets on the auricularia auricula;

15. Steam fish with soy sauce, add minced garlic, onion and pepper, add a little salt according to taste, and pour in hot oil.