Lemon Vine Pepper Fish in Golden Soup [teacher Kong to Cook]

Lemon Vine Pepper Fish in Golden Soup [teacher Kong to Cook]

1. After the black fish is slaughtered, the head and tail are discarded, and the middle part is cut into two, and the middle fish bone is removed by cross-cutting with a knife. (Pushing a rag to facilitate the separation of the fish bones. When buying black fish, you can also ask the vegetable farm chef to help fill the fish fillets. The remaining fish body can be cut into pieces, and the fish head and tail can be boiled into fish soup for later use.)

2. The left hand gently presses the fish meat, and the right hand diagonal knife slices the fish into thin slices.

3. You have to be patient in the process of filling fish fillets. (A black fish of about 2 catties, the fillet is about 400 grams.)

4.
Rinse the fish fillets and drain them. Put 15 grams of salt, 1 egg white, and 20 milliliters of cooking wine in a bowl.

5. Grasp evenly in one direction with your hands, grasp the strength. (Be sure to stir in one direction until the fish becomes sticky.)

6.
Continue to add an appropriate amount of starch and grasp it with your hands to coat the fish with starch.

7.
Marinate the fish fillets for about 20 minutes. (The processed fish fillets can also be used in the refrigerator for a while.)

8. Peel the lettuce and cut into pieces with a hob.

9.
Wash the bottom of the enoki mushrooms and tear them into small pieces.

10. Dice millet pepper and set aside.

Cut half of 1 lemon into thin slices and save the other half for use.

11.
Heat an appropriate amount of green onion, ginger, and garlic under cold oil in a hot pan and sauté until fragrant. Add 50 g of yellow lantern chili sauce and sauté until fragrant until butter.

12.
Pour in water or filtered fish soup, turn to medium heat and bring to a boil.

13.
Add soybean sprouts and boil first.

14.
Then add lettuce slices and enoki mushrooms.

15.
The ingredients in the pot are cooked.

16.
Add 5 grams of salt, remove the ingredients and put them in the bottom of the bowl for later use.

17.
After the broth in the pot is boiled, add the black fish fillet.

18. Cook until the fish is cooked.

19.
Add the cut green and red peppers and lemon slices.

20.
Finally, squeeze an appropriate amount of lemon juice to increase the fragrance.

21. Put the fish fillets in a bowl.

22.
Sprinkle an appropriate amount of fresh rattan pepper, drizzle with hot oil, and the rich golden soup with lemon fragrant rattan pepper fish is complete! (If you don’t have rattan pepper, you can use rattan pepper oil instead.)