1. The first step: get the materials, uh, it looks like I missed a bit of garlic, sorry, sorry.
2. Cut off the fish head and try to keep the entire fish head intact for ease of arranging. Wash the black film in the belly of the fish with the flesh of the fish under the main core of the fish, cut off the fins with scissors, and remove the gills from the head of the fish. (You can also ask the store for help, but they usually don't make it very clean. Remember, the black film in the belly of the fish should be washed).
3. Cut off the breastbone on both sides of the fish.
4. Cut the breast bone and the main bone into small pieces, and pickle them with cooking wine, salt, cooking oil, egg white, and pepper.
5. There are many ways to slice fish. I use the knife-edge outward method. When sliced, the left hand tightly presses the fish meat, and the right hand cuts the fish at a 45° angle. Pay attention to the thickness of the fish. It is appropriate to take about 0.5CM, you can take it slowly, try a few times and you can get started. It is best to use a sharp knife for fillet fish. If it is blunt, the fish will be easily scattered. Be careful not to cut your hands.
6. Wash the sliced fish carefully again, drain the water, and pickle it with cooking wine, salt, starch, egg white, edible oil, and pepper. (Isn't it familiar? Hey, I use the method of pickling boiled fish).
7. Blanch black fungus and broccoli on a plate. Boil a pot of scallions, select the white part and cut into sections, slice the ginger, pat the garlic and peel off the skin, put it in the pot, pour in some cooking oil, salt, and put the fish bones down to simmer. The head and tail of the fish are cooked and placed on the plate.
8. Put the fish into the pan and blanch it quickly. When the fish is completely white and the fish is slightly rolled, pick up the plate. (You can prepare a colander, put the raw fish in the colander and then blanch it in the pot. The fish should be cooked in several times, otherwise it will be messy~~).
9. Pour a few tablespoons of steamed fish soy sauce evenly on top of the fish on the plate. Then cut some shredded green onions, red pepper shreds, and ginger shreds and place them on top.
10. Boil some boiling oil, and pour it evenly on top of the fish when the oil is 80% hot (green smoke from the oil pan). Finished, eat while it is hot.
11. This is the fish bone soup. I added some vinegar, monosodium glutamate, pepper and salt to make a pot of fish soup. Ha ha, no material was wasted at all.
Tips:1. The knife for slicing fish should be sharp, so it will be easier to slice, but be careful.
2. The time to fish for fish should not be too long, otherwise the fish will get old and affect the taste.
3. The black film in the belly of the fish should be washed clean, those are dirty things.
