1. Tick off the fish, cut the bones into pieces, and divide the fish head in half
2. The fish is sliced with an oblique knife. My dinner is a bit late and the fish slices are a bit thick. If you have plenty of time, it is best to freeze it in the refrigerator so that it is easy to cut.
3. Turn on the seasoning of the boiled fish, use the white bacon bun to grab the meat and bones, and add some cooking wine
4. When the fish is marinated, blanch the soybean sprouts in water for a while to be cooked
5. Don’t cut the tofu skin too thin or too wide. Too thin is not tasty, too wide and tasteless, blanch it in the water.
6. Finely chop the green onion and garlic and use it when pouring the oil at the end, while also cutting large pieces of green onion and ginger when cooking the fish.
7. Cabbage leaves, bean sprouts, tofu skin, blanched, remove and put on the bottom of the pot
8. Put the scallion, ginger and garlic in the pan, add the oil bag of boiled fish seasoning, stir-fry the red oil on low heat, then add water, add fish meat and fish bones after boiling, and cook together for a while
9. When cooking the fish bones, take out the pepper buns in the seasoning and crush them with a rolling pin. Do not open the package, just crush them, the crushed ones will make it more flavorful.
10. The fish bones are cooked, add the fish slices one by one, cook, pour it into the vegetable bowl, put the minced garlic, chopped green onion and pepper on top of the fish
11. Hot oil to smoke
12. Pour the oil on the chopped green onion, garlic and pepper
13. It's perfect with two bowls of rice
Tips:When frying the sauce, keep the heat on a low heat, otherwise it will get stuck. The amount of oil poured in at the end should be a little more.
