Ingredients: 400g codfish, 25g black fungus, oil, refined salt, gourmet powder, sugar, water chestnut powder, egg white, distillers' grains gravy

Recipe:

1. Remove the bones from codfish and cut the codfish meat into chunks. Put them in water to bleach. Coat them with a paste.
2. Scald the black fungus in boiling water. Take out and drain off water. Place them in a serving dish. Make the codfish cross the oil till done. Remove the oil. Put in stock and seasonings. Make a paste. Pour on some done oil. Put it in the dish and serve.