Step：

1. Immerse White Back Black Fungus in water for 2 hours and slice into thin strips. Defrost and wash Frozen Crocodile Trimmed Fillet, pat dry on kitchen paper. Slice the Crocodile Fillet into thin pieces and marinate. Set aside.
2. Add 1 tablespoon of oil and heat up, sauté the ginger flakes and add Black Fungus to fry slightly, and put oyster sauce to sauté briefly.
3. Fill half bowl of water and United States Cranberries, stew until sauce thickened. Add Crocodile Trimmed Fillet and XO sauce, fry 3 minutes and be ready to serve. Add Crocodile Trimmed Fillet and XO sauce, fry 3 minutes and be ready to serve.