Poached Fillet
1.
First, stun the fish with a stick or knife, remove the fish scales, fish gills, and stomach, and rinse them.
2.
Take off the head
3.
Take off the tail
4.
Lift the knife and slash from the tail, slice out half of the fish body, hold the head with your hand, be careful of the knife~
5.
The bottom half of the piece is divided into two pieces, one with big thorns and one with more flesh.
6.
Cut the more fleshy part into diagonal slices, it’s fish fillets
7.
Chop the thorny part into pieces
8.
In the same way, remove the other half, leaving the back part of the fish in the middle, and chop into sections
9.
This is the other half of the fish body, the same method, the meat is sliced diagonally, and the sashimi is chopped into pieces
10.
Rinse well, drain the water, eat the fish in two large portions, and keep it in the refrigerator.
11.
Eat and take, convenient~
12.
For fish, a little salt, green onion, ginger, garlic, and sweet potato powder, marinate for a while
13.
Prepare the seasoning
14.
Pour a little oil into the pot, add the bean sprouts and stir-fry softly and remove
15.
Pour a little oil into the pot, add soaked ginger, pickled peppers, soaked shredded radish, green onions, garlic, and stir fry
16.
Add fish seasoning and stir fry until fragrant
17.
Boil an appropriate amount of water
18.
First add the thick part of the fish and cook for about 2 minutes on medium-low heat
19.
Add the fish fillet and cook until it changes color, don't touch it, fear it will be spoiled, scoop it on top of the cooked bean sprouts,
20.
Pour an appropriate amount of oil into the pot, add dried chili, dried red pepper, and fry until the surface is brown and red
21.
Drizzled on the fish, it's so fragrant~
Tips:
1. Pay attention to the knife and protect your hands~
2. Use low heat to cook fish~
3. Don't turn over hard, be afraid of turning the fish~
