1. Apply oil to the black fish fillets, do not burn them. 2. Put oil in the pot, add appropriate amount of ginger, bean paste, and peppercorns and stir-fry until fragrant. 3. Add bean sprouts, potatoes and tofu, add water, add oiled fish fillets and cook for one minute. 4. Put pepper, dried chili and other spices on the fish fillets and heat oil. It is black fish fillet without starch and paste. Sizing refers to coating raw materials with water starch and egg white to retain their moisture and make them smooth and tender. A simple understanding is to cut and freeze snakehead fish fillets directly without processing. This kind of black fish fillet is more natural. Black fish is the common name for black fish. Blackened fish fillets will have a smooth and tender texture after being starched. Here's how to do it: Ingredients: 250g black fish fillets, cooking wine, cornstarch, salt, sesame oil, green onions, ginger slices, carrots, green peppers, fresh fungus, steamed fish, water starch. 1. Wash the black fish fillets, add a small amount of cornstarch, salt and cooking wine, and mix well with your hands. 2. Remove the green peppers and carrots, wash the black fungus and set aside. 3. Heat the green onions and ginger in a pan, slide the black fish fillets into the pan until they turn white, and serve immediately. 4. Use the remaining oil in the pot to fry green peppers, carrots and black fungus. 5. Add black fish fillets, soy sauce steamed fish, salt, water starch, and stir-fry gently. 6. Put it in the pot, and the tender and delicious fried blackened fish fillets are ready.