Accessories: Auricularia auricula (water hair)? 40 grams

Seasoning: 4 slices of ginger and 8 grams of cooking wine? Soy sauce 15g? Starch 10g? 50 grams of bad brine? Fifty grams of water? Sugar? 1/2 spoons

1. Soak dried auricularia in cold water. Wash and drain the bought fish segments (you can also buy whole fish to cook, it is more convenient for me to buy ready-made peeled herring segments)?

2. Cut the fish into pieces about 0.5 cm thick. Don't cut it too thin, or it will break easily.

3. Put the sliced fish fillets into a large bowl, add cooking wine, soy sauce and starch, and marinate for 20 minutes. If you want to make the fillets whiter and more beautiful, you can put some salt instead of releasing them. However, I think free smoking tastes better. You can also add some egg whites, but I don't like them. I always feel that it is not refreshing.

4. The soaked fungus is pedicled, washed and torn into small flowers.

5. Boil the water in the pot, put the fungus in it for a while, then take it out and drain it.

6. Turn off the fire, gently put the tasty fish fillets into the water one by one, and immediately remove them with a colander to drain the water for later use (generally, fish fillets are cooked in an oil pan, but we don't want the fish fillets to fade, so we can also drop the fish fillets into hot water. This step must be light, the fillets are very fragile. Turn down the fire, too, lest it be fragile.

7. Start with another pan, preferably a non-stick pan, which is easier to operate. Add a little oil and saute ginger. Add bittern and water to boil, add sugar to taste, and add fungus (bittern is salty, so add water, not salt).

8. Finally, add the fish fillets. Don't turn it over after you put it away. They break easily. Instead, lift the pan and shake it slowly. After about 2 minutes, you can taste them and take them out of the pot (you can also hook them with a little starch according to your preference)?