Fresh fish should be used for stir-fried fish slices, and the sliced fish pieces should be mixed with an appropriate amount of salt, egg white, and starch, then set aside for a while.

Before stir-frying, the fish slices need to be pan-fried in oil when it is about 40-50% heated. Once they turn slightly white and can float gently, remove them and drain the excess oil.

Then, add a little remaining oil to the pot,and add minced gingerand cooking wine,flavoring, salt, and hot broth.Use water starch to thicken the sauce and then add the fish slices to stir-fry for a few more times before serving.

This method yields white-colored, fresh, tender, and intact fish slices.