1. Wash the black fish, cut off the fish head, cut off the fish bone in the middle, and then cut off the fin (start from the back of the fish, keep the fish head and bones for broth).
2. Then cut off the big spines on the fish.
3. Tilt the knife and slice the fish into fillets.
4. Put the fish fillets in the basin and add a spoonful of rice wine.
5. A spoonful of light soy sauce.
6. 2 tablespoons of water starch.
7. Stir well and marinate in refrigeration for about 15 minutes.
8. Wash the konjac, cut into finger-thick strips, blanch it to remove the alkali taste, remove it, and control the water.
9. Wash soybean sprouts and control water.
10. Heat the pan and pour the oil, add the soybean sprouts and stir-fry until 6 minutes cooked.
11. Pour the konjac noodles and stir-fry until the bean sprouts are cooked. Season with salt.
12. Pour the fried bean sprouts into a large bowl to make the bottom.
13. Take another pot, add water to a boil, add salt, add thicker fish first, and bring to a boil.
14. Fill in the fish fillets, stir gently with chopsticks, roll the fish fillets until the color turns white, turn off the heat.
15. Remove the fish fillets and place them on the bean sprouts.
16. Pour some boiled fish fillet soup.
17. Place the green pepper and dried chili on the fish fillet.
18. Pour oil (a little more) into the frying spoon and heat it to 90% hot (it will emit a little smoke).
19. Pour hot oil on the pepper and chili.
20. Finally, sprinkle with chopped green onion and cooked white sesame seeds.
Tips:1. Be sure to pay attention to safety when making this dish: because the black fish has mucus on the skin, it is very slippery, so you must wipe off the mucus with a kitchen paper towel when cutting it.
2. When cooking fish fillets, the salt should be a little bit more than usual when cooking, and the fish fillets will taste only when they are eaten.
3. Because I want to eat for my children, I didn't make it very spicy. If you like spicy food, you can put a little spicy sauce on the fish fillets, and then pour hot oil.
