Sliced Chives
1.
After thawing the fish fillet, rinse it and drain the water. Wash the leeks
2.
Prepare ginger slices, lemon slices and black pepper
3.
First cut the fish fillet diagonally into thicker slices
4.
Put 15ml of cooking wine, 2g of salt, 2 tablespoons of cornstarch, ginger slices and lemon slices in a bowl, grind in black pepper and marinate for half an hour
5.
When the water in the pot is boiled, add 2 grams of salt, add the leeks, blanch until the color changes, pick up and rinse with cold water
6.
Finely chop the leeks, add cornstarch to the water and mix well
7.
Add fish fillets in hot pan with warm oil
8.
Fry in portions until the edges of the fish fillets are slightly yellow, then remove the oil to control the oil
9.
In another pot, pour boiling water and add a little salt
10.
Add chicken essence
11.
Pour the fish fillets
12.
Then pour the leeks in, thicken the gorgon with water starch, turn off the heat, and get out of the pot.
Tips:
1. Cut the fish fillets evenly and thickly, don't over-fry them;
2. When seasoning, control the salt. The fish fillets are marinated with salt, and the soup is a bit salty.