Boiled Fish
1.
Prepare poached fish seasoning
2.
Tempeh sauce with chili sauce.
3.
Scallion Ginger Coriander
4.
Two spare grass carp.
5.
The knife cuts from the head to the bone
6.
Open the blade along the back.
7.
Cut into the abdomen and cut the next piece of meat.
8.
Flip open
9.
Cut off the meat slices.
10.
Cut off the head.
11.
Wash the viscera of the swim bladder.
12.
Cut the fish into thin slices diagonally.
13.
Chop the fish steak into small pieces.
14.
Chop the fish steak into small pieces.
15.
Cut the fish into thin slices diagonally.
16.
Wash away the blood with water
17.
Control the moisture and sprinkle with cornstarch.
18.
Sprinkle with salt.
19.
Sprinkle with black pepper.
20.
Add cooking wine and mix well
21.
Garlic sauté pan.
22.
Add soybean sprouts.
23.
Put the heads and tails of the fish in a pot and boil over high heat.
24.
Add appropriate amount of water to the pot, add a green onion and boil the fish head together
25.
Add dried chilies.
26.
After the water is boiled, add the fried soybean sprouts.
27.
Add tempeh sauce and chili sauce.
28.
Add Zanthoxylum bungeanum to the oil, test Zanthoxylum bungeanum oil.
29.
Add shredded ginger in the pepper oil.
30.
Jiang Si slowly dries.
31.
Pieces of fish fillets are gently placed on the soup noodles.
32.
The fish fillets are just slightly cooked.
33.
Add green onion and ginger
34.
Add coriander.
35.
Finished picture
Tips:
The fish fillets should be tasted 2 hours in advance, and the fish heads should be slowly boiled one hour in advance.
