1. Ingredients: 300g fish balls, 50g fungus, 10g green onions, 10g coriander, 5g ginger slices, 10g garlic cloves, 2g star anise, 1g dried chili, 1 spoon cooking wine, 5g soy sauce, 5g salt, 2g vinegar, 2g MSG or chicken essence, 20g cooking oil.

2. Heat the pan on an induction cooker or gas stove, pour in cooking oil, and heat the oil for a minute or two. Add the ginger slices, garlic cloves and some scallions into the oil pan and stir-fry until fragrant.

3. Pour the prepared fish balls into the sauteed pot and add star anise, dried chili pepper, cooking wine, soy sauce and vinegar and stir-fry for one minute. Pour in an appropriate amount of water and add salt at the same time. Simmer over low heat for 8 minutes.

4. Put 50g of pre-soaked fungus into the pot, simmer over low heat for 1 minute, then turn off the heat, add MSG or chicken essence, stir-fry to enhance the flavor, and remove from the pot.

5. Sprinkle the prepared green onions and coriander foam on the surface, and the delicious braised fish balls are ready.