1. Kill the fresh sea bass and wash it. (I killed the fish master)
2. Put the sea bass on the chopping board, start from the tail of the fish with the knife in the opposite direction, and slowly slice the fish along the middle bones toward the head of the fish.
3. One side of the film, continue to use the same method to film the other side.
4. Cut off the tail and head of the fish for later use.
5. Slice off the part of the fish maw.
6. With the knife edge inward, place the slices diagonally (to the fish skin position) without cutting into sections.
7. Then slice the second knife, slice.
8. Two slices of fish are connected as shown.
9. Marinate the head and tail with a little salt and cooking wine.
10. Put the sliced fish fillets in a bowl.
11. Add a pinch of salt, white pepper, and cooking wine and grab it with your hands.
12. Add starch, adjust the amount of water, and catch the fish sticky with your hands.
13. Add corn oil and stir well. (In order to lock the moisture of the fish)
14. Take a long plate, roll up the delicious fish fillets one by one, place them neatly on the plate, and place the heads and tails of the fish separately.
15. Beat the eggs into the bowl.
16. Add a little salt, and pour some cold boiled water after the whisk is broken (the ratio of egg to water is about 1:1.5)
17. Pour the mixed egg liquid into the dish.
18. After the water in the pot boils, put the fish in, cover the lid, steam on high heat for 10 minutes, turn off the heat and simmer for 5 minutes.
19. take out.
20. Drizzle with sesame oil (you can also drizzle hot oil) and light soy sauce, sprinkle with coriander.
21. Very tender tofu, is it very appetizing?
Tips:1 When marinating fish fillets, you only need enough salt for the fish fillets.
2 The salt added to the egg liquid is only a little, because the light soy sauce will be topped in the back.
3If you don’t know how to fillet fish, you can ask the seller for help.
