Wash bok choy and cut them in half.

Soak dried black fungus for about half an hour. Cut away the hard portion and wash the fungus.

Place the fried fish in the fridge to defrost for one day. Wash them with hot water. Bake them both sides for about one minute and half with 425 degree Fahrenheit until they turn golden brown.

Peel off and grate the garlic into pieces ( however you like).

Put 2 tbsp of oil into the wok with low heat. Add the original garlic first and fry until changing to golden color and add the rest of the garlic. Turn to high heat and add the fungus , bok choy, carrots and a little bit of salt. Put the lid on it . After 30 seconds, add fried fish triangles and fry them evenly, Serve.