Ingredients: 300g black carp slices, 50g black fungus, oil, refined salt, white sugar, gourmet powder, distillers' grains gravy, water chestnut powder, egg powder

Recipe:

1. Coat black carp slices with the paste of refined salt, egg white and water chestnut powder. Put black fungi in water. Expand and clean them.
2. Make black carp slices cross the oil till done. Remove and drain off oil. Put the wok on a strong fire. Put in water, refined salt and sugar and bring to a boil. Add black carp slices and black fungi. Put in gourmet powder, distillers' grains gravy to make a paste. Stir them. Pour off the done oil. Remove and serve.