1. Wash the vegetables, cut the coriander into small pieces, change the onion, ginger, and garlic to a knife
2. Process the fish, change the knife to cut double fly pieces
3. Lay the knife flat, cut along the main spine of the fish, and cut the fish head open
4. Tilt the knife, starting from the tail of the fish, do not cut short with the first knife, cut into slices about 1 cm thick, just as thick as you like.
5. Add the white powder bag in the finished material bag, add an appropriate amount of cooking wine, if the starch is not enough, you can add an appropriate amount of potato starch or corn starch, and marinate for about 15 minutes
6. There is no picture...During the period of marinating fish, add appropriate amount of water, add appropriate amount of salt, and blanch the vegetables and bean sprouts. After the water is boiled for about 3 minutes, remove and set aside
7. Heat the pan with cold oil, add green onion, ginger and garlic, two-thirds of the bean paste in the bag, fry the red oil, add water, bring to a boil, add the fish head and fish bones, cook it out in about 4 minutes, and spread it on the bean sprouts. Continue to boil the water, add the fish fillets, put them one by one, and it will be cooked in 2 minutes. Pour directly into the basin with the fish head, sprinkle an appropriate amount of dry ingredients, heat the pan with cool oil, boil, pour the oil, and then sprinkle an appropriate amount parsley
Tips:Adding cold water to boiling water can force the aroma of the bean paste out of the fish fillets. The fillets should not be too long and the meat fillets should not be too thin
