200g fish meat
150g dried weicai
soak and ninse the green vegetable.
Bone and shred the fish meat, add cooking wine, leave for a while; coat with eggwhite and cornstarch solution, saute in 6-fold hot oil and remove.
With some oil at the bottom of the wok, drop in scallion, ginger and shredded dried hot peppers, stir-fry till the flavor comes out, add Wecai, clear soup, salt, MSG, pepper and cooking wine, stir-fly, thicken, drop in the shredded fish, stir-fry.