1 perch, some auricularia auricula, 3g of salt, 10g of sugar 10g, 40g of bittern, 3g of white pepper, half of egg white and proper amount of starch.

working methods

1 killing and cleaning the perch, removing the head, keel, skin and belly, and cutting into pieces with a thickness of about 5mm;

2 Add salt and pepper, mix well, add egg white and dried starch, mix well and refrigerate for 2 hours;

3 Soak black fungus in clear water, wash and tear it off, put it in water for one minute, remove it and put it in a basin;

4 heat the wok, lubricate the wok, then put the oil to 30% heat, and put the fish fillets one by one;

5 put all the fish fillets in, and immediately pour off the oil filter after the fish fillets turn white;

6 add water, salt and sugar to the pot to taste, then gently add fish fillets and simmer;

7 Add the bittern and gently shake the pan. Don't turn the fillets with a spatula to prevent them from breaking.

8 slowly pour in water starch, thicken it, take it out of the pot, and pour it into the basin with black fungus.