Poached Fillet
1.
Cut the fish fillets into thin fish fillets, then marinate with pepper, egg white, cooking wine, 5 slices of ginger, 3 pieces of green onions, starch and salt for 20 minutes
2.
Pour an appropriate amount of oil into the wok and heat it up, then add the remaining ginger slices, garlic slices, 1 half of Chinese pepper and 1 half of dried chili, and sauté until fragrant, add the bean paste and stir fry together
3.
Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads and boil until boiling. After boiling, put the fish fillets in the blanching for 2 minutes and add the remaining green onions, and it can be turned off fire
4.
Put bean sprouts, lettuce and celery in another large container (I used mung bean sprouts, just put it in. If it’s yellow bean sprouts, please blanch it with boiling water in advance. In addition, I don’t have a large container, so I use a casserole. Installed)
5.
Pour all the hot fish fillets into a large container filled with vegetables, and sprinkle chili powder on the surface
6.
Wash the wok and pour more oil to heat it, add the remaining half of the peppercorns and dried chili until fragrant, but be careful not to burn the dried chili.
7.
Pour the spicy oil on the fish fillet, then add the coriander
