Boiled Live Fish
1.
Add egg white, salt, and cooking wine to the fish fillet, grab it for a while, add a little starch (the seasoning package, if you don’t have it, add cornstarch yourself), marinate for 15 minutes
2.
Prepare the accessories, remove the roots of the soybean sprouts, cut the cucumber and mushrooms, and cut the garlic into thick slices
3.
The fish head is also marinated with salt and cooking wine
4.
Prepare the seasoning
5.
Heat the pan with cold oil and sauté the seasoning except for the boiled fish seasoning package
6.
Then add the boiled fish and chili sauce to season and continue to fry the red oil and flavor
7.
Put the fish head and fish bones and mix it
8.
Cooking wine, add hot water and mushrooms to boil
9.
Put in soybean sprouts and cucumber before heating up
10.
Use a slotted spoon to scoop into a large bowl (you can try the taste of the remaining soup, you can put some sugar or add some salt and pepper according to your taste)
11.
Put the fish fillets one by one and blanch them until they change color and just cooked
12.
, Pour on the fish bones with the soup, sprinkle with the chili particles and crushed peppercorns in the seasoning bag, add coriander and top with hot oil.
Tips:
Little reminder:
There are merchants to help deal with the seafood here every time. If you buy the whole fish, you must remove the fish tendons. This can reduce the fishy taste. The purpose of pickling is not only to remove the fishy, but also to increase the taste of the fish bones and fish head parts. It’s cooked, so don’t cook the fish fillets for too long beforehand. Just look at the color change and just cooked, so that the taste is tender. Of course, adding egg white and cornstarch is to make the fish fillets smoother and tender.
