Boiled Fish
1.
Prepare ingredients-bean sprouts to remove impurities and wash, lettuce wash and set aside.
2.
Remove the large bones and bones of the fish fillets, and cut them diagonally into thin slices.
3.
Rinse the fillets with salt and drain,
4.
Stir in salt, pepper, egg white, half cooking oil, starch, and marinate for ten minutes.
5.
Chop large pieces of fish bones and skin, put them in a frying pan, add shredded ginger, and stir-fry until the color turns.
6.
Put 2 bowls of water, add cooking wine,
7.
Cook on high heat until the fish soup turns white,
8.
Add bean sprouts and cook, add salt, pepper and chicken essence to taste,
9.
Spread lettuce leaves in a large bowl,
10.
Put the bean sprouts and fish bones into a large bowl,
11.
Put the fish fillets into the soup in portions, don't put them all at once. The fish fillets can be fished out after they are set on a large fire.
12.
Pour the fish fillets with the soup in a bowl.
13.
Put oil in the pan, add chili and peppercorns in cold oil.
14.
When the chili and Chinese pepper turn reddish, put them on the bowl, sprinkle some chopped green onion, continue to boil the oil in the pot, turn off the fire after the green smoke is coming out, silently count for three seconds, pour on the fish fillets and serve.
Tips:
1. Make good dishes, and the fish should be fresh. It is best to choose grass carp, black carp, catfish, which are thick and less thorny.
2. The sliced fish fillets must be scrubbed with salt. Salt can make the fish fillets lose some moisture, and the fish flesh is firm and elastic. It is not easy to break, wash the sewage, change the water three times, and the fish fillets become tender, white and transparent.
3. Pickle the fish fillets, put all the ingredients, massage it with your hands for a while. Better tasting.
4. The fish fillets must be cooked at the highest heat, one by one, but the hands and feet must be swift, try to finish it within 30 seconds, and then cook on high heat for 7 mature and turn off the heat. When the fish is almost 80 to 90%, the fish fillets are super smooth and tender when the oil is poured.
