1. Wash the tidal black fish bought from the greedy cat, slice the fish body into fillets, and cut the fish bones and fish heads and tails into sections for later use.
2. After the fish fillets are slightly processed, remove the fish bones as much as possible, add salt, monosodium glutamate, cooking wine, and starch, mix well, and marinate for about ten minutes.
3. While marinating, put the fish body, fish head and fish tail into the pot, add ginger and cooking wine, add water to boil, and boil it over high heat.
4. At the same time, turn on another heat, pour the oil, heat the fillets and put them in the heat. Over low heat, put the fillets in oil, but don't cook them too well.
5. Take out the fish head, fish body and fish tail ginger from the cooked fish soup, add the sliced winter bamboo shoots to the soup and cook together, then chop the shepherd’s purse into pieces, bring to a boil, and finally put the oiled fish fillets Put it in and cook for about one minute, water starch thicken, add salt and MSG, drizzle with sesame oil, and add some pepper.
Tips:1. When the fish head, fish tail and fish body are cooked in the soup, you can add stock or half of the thick soup to shorten the cooking time of the fish soup, and the soup will be more delicious.
2. There is a lot of meat on the fish body, which is still edible, don't waste it.
