1. Preparation materials: a bass, 50g agaric (watery) fermented rice, 1 small cup of ginger, 4 pieces of garlic, 5 pieces of shallot, 3 pieces of egg white, 1 starch, 2 tablespoons.
2. Accessories Salt 1/2 teaspoon sugar 1 teaspoon clear soup (or water) 1 small cup.
3. After the fresh perch is cleaned, the upper and lower pieces of fish meat are first taken out with a flat blade, and then the oblique blade is used to form small pieces.
4. Then add cooking wine, salt, white pepper, cornstarch and egg white to the fish. Grab them well and marinate them for 30 minutes.
5. Blanch the soaked agaric in water until cooked. Control to dry. Add some pure water to the cornflour and mix it into a thin sauce mix.
6. Pour more oil into the wok, turn on the medium heat, slide in the fish fillet, and gently stir until the fish fillet rises from the wok and is taken out.
7. Heat the oil in the wok again, add ginger slices and stir fry until fragrant.
8. Pour in agaric and stir fry for two minutes, then add fish fillet and continue to stir fry.
9. Add the fermented grains, rice wine, sugar and salt to taste. Stir well and pour in the sauce.
10. Sprinkle with scallions and stir fry for 3 minutes.