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1
Soak the tree ears in warm water to cover for 20 minutes.
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2
Drain, trim off any hard parts and cut very large ones in half.
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3
Mix the egg white and 2 teaspoons cornstarch in a medium bowl.
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4
Cut the fish into pieces about 1 1/2 inches square.
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5
Add to the bowl and coat with the egg white mixture.
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6
Let rest 5 minutes.
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7
In another bowl, combine the sugar, salt and remaining cornstarch.
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8
Whisk in the stock and pickle wine until smooth.
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9
Heat the oil in a large wok or deep skillet to 350 degrees.
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10
Set a colander over a bowl.
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11
Drain the fish pieces well and add a third of the fish pieces to the oil.
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12
Cook just until fish is opaque but not browned, about 30 seconds.
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13
Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander.
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14
Repeat until all the fish is cooked.
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15
Pour off all but 1 tablespoon of the oil.
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16
Return pan to a high heat.
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17
Add the garlic and cook 10 seconds, until soft.
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18
Add the tree ears and cook 15 seconds.
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19
Stir the stock and pickle wine mixture and add, stirring.
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20
Bring to a boil.
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21
Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.
