1, first, put the water-borne auricularia auricula and shiitake mushrooms in a clean pot, control the moisture, and put them away.

2, put oil in the pot, saute onion, garlic, pepper. Then pour the fish in, don't turn it over in a hurry, fry it slowly until the meat is golden, turn it over again and continue frying. Fry until both sides are golden and the water in the meat is slightly dry. (It would be most fragrant if you could oil it first.)

3. Put the meat aside, and pour the dry fungus and mushrooms into the remaining oil in the pot. Stir-fry it and put some salt in it. Then stir fry with the fish.

4. Then, pour about 1/3 bottles or half a bottle of beer, cover it and stew it. Stew until the soup is basically dry.

5. Spread the garlic seedlings in the pot.

Bean sprouts, Chinese cabbage, mushrooms, fried taro balls, fish balls.