Black fish fillet, pickled cabbage, carrot, auricularia auricula, salt, cooking wine, starch, oil and white pepper.

Practice:

(1) Soak and wash the auricularia auricula and slice the carrot.

(2) Chop and wash sauerkraut.

(3) Marinate the bought black fish fillets with ginger water, a little salt, cooking wine, starch and white pepper for 20 minutes.

(4) Put more oil in the pot and heat it. Pour in the black fish fillets and stir-fry them for 30 seconds, and quickly take them out for use.

(5) Stir-fry carrot and black fungus with the remaining oil in the pot.

(6) Add sauerkraut, stir fry, add appropriate amount of cold boiled water, and bake.

(7) Pour in the black fish fillets, add a little sugar to adjust the freshness, stir fry evenly, because the sauerkraut itself has a salty taste, so there is no need to add salt.

2. Black fish soup

Ingredients: black fish head, fish bones, fish skin, auricularia auricula and edamame.

Accessories: onion, ginger, garlic, salt and cooking wine.

(1) Remove the flesh from snakehead, leave the head, skin and bones, wash and cut into sections.

(2) Slice the ginger, peel the garlic, tie the onion, and cut the rest into chopped green onion.

(3) Auricularia auricula is soaked in advance.

(4) Wash and drain the edamame.

(5) Heat oil in a pan, put ginger slices and garlic in a wok, and stir-fry the cut fish head, skin and bones.

(6) After the fish changes color, put the cooking wine, stir-fry the edamame slightly, and then add a bowl of water and onion.

(7) Cook the fish soup over medium fire until it turns white (about 15 minutes), then add black fungus and cook for 2 minutes, add salt and sprinkle with chopped green onion.

3. Stewed black fish with tomato

Ingredients: snakehead 1 strip, tomato sauce, 2 tomatoes, Hericium erinaceus, starch and egg white.

Seasoning: salad oil, salt, rock sugar, ginger, garlic, shallots, yellow wine and broth.

(1) Hericium erinaceus is soaked, washed and stewed and sliced for later use.

(2) The snakehead is cleaned after scaling and internal organs are removed, the head and tail are cut off, and the rest are cut into thin slices.

(3) Put the cut fish into a container, add salt, shredded ginger, minced garlic and Shaoxing wine for a while, and add starch and egg white to the fish fillets and mix well for later use.

(4) When curing, the tomatoes are scalded in boiling water, peeled and cut into small pieces for later use; Cut ginger and garlic into powder, and cut onion into chopped green onion for later use.