1. Slice the fish into a container, add cooking wine, salt, Jiang Mo starch and pepper, stir well and marinate for 10 minutes.

2. Slice the bloodshot, slice the lotus root and tear the Pleurotus ostreatus into small strips for later use.

Put a proper amount of water in the pot until the water boils. Cook lotus root slices and Pleurotus eryngii in a pot. Add the right amount of salt. After about five minutes, take it out and put it in a big bowl and spread it on the bottom.

4. Put the cooking oil into the pot. When the oil is hot, put the onion, ginger, garlic, watercress, pepper, mashed potatoes and pepper into the pot and stir-fry until fragrant. Stir-fry until fragrant, add appropriate amount of water to the pot, put the fish in the pot for 3-5 minutes after the water boils, and add appropriate amount of salt and monosodium glutamate. Take the pot away and put it in a bowl full of vegetables.

5. Sprinkle pepper and pepper on the surface of fish. Wash the pot and put it on the fire. Add vegetable oil and cook until it is 80% cooked. When the oil is hot and smoky, take it out of the pot and pour it on the dried fish. This dish is ready.