Snakehead fish fillets will have a smooth and tender texture after sizing. The following is the specific method:

Preparation materials: 250g black fish fillets, appropriate amount of cooking wine, a small amount of cornstarch, and appropriate amount of salt. Appropriate amount of sesame oil, appropriate amount of green onions, appropriate amount of ginger slices, appropriate amount of carrots, appropriate amount of green peppers, appropriate amount of fresh fungus, appropriate amount of soy sauce for steamed fish, appropriate amount of water starch

1. Wash the black fish fillets and add a small amount of cornstarch and salt. Grasp the cooking wine with your hands.

2. Cut the green peppers, carrots into knives, and wash the black fungus and set aside.

3. Heat the green onions and ginger in the pan, slide the black fish fillets into the pan and scoop them up immediately when they turn white.

4. Stir-fry green pepper, carrot and black fungus in the remaining oil in the pot.

5. Add black fish fillets, steamed fish soy sauce, salt, water starch, stir-fry gently and bring to the pot.

6. Take it out of the pan and put it on a plate. The tender and refreshing fried blackened fish fillets are ready.