Boiled Mullet Fillet
1.
Prepare all ingredients
2.
Kill fresh black fish and wash well
3.
Cut the fish fillets after removing the head, tail and fish bones
4.
Add 1 teaspoon of salt and a little sugar to the fish fillet, then drip a little cooking wine
5.
Then add 2 teaspoon cornstarch and mix well, and finally drip a little rapeseed oil to seal and marinate for 15 minutes
6.
When the pot is hot, pour in rapeseed oil, sauté the scallions and ginger, and serve
7.
Add the fish head and fish bones to fry and brown, then pour into a casserole and stew the fish soup
8.
Keep the base oil and add proper amount of water
9.
Bring in the lettuce after boiling
10.
After blanching, pick out and place in a stone pot
11.
Add 2 tablespoons of Pixian bean paste to the soup and bring to a boil
12.
Then slide the fish fillets one by one into the pot and bring to a boil
13.
Pour into the stone pot
14.
Raise the pot and add an appropriate amount of rapeseed oil
15.
Saute the shallots, ginger, garlic, pepper and dried chili, then pour it on the fish fillets
16.
Serving to eat
Tips:
1. The mullet bones are less fleshy and more suitable for fish fillets.
2. Put some sugar and salad oil when marinating the fish fillets, which will make the fish fillets smooth and tender and not easy to fall apart;
3. You can add or remove other ingredients according to your own preferences
