1. Remove the head and tail of the herring, cut the middle part into two, and use a knife to cross-cut to remove the middle fish bone.
2. Cut the fish into thin slices diagonally.
3. Rinse the fillets so that they are not sticky to the touch. (The effect of rinsing under running water is better.)
4. After the fish fillets are washed, drain them and put them in a bowl, add 3 tablespoons of salt and cooking wine, and grasp them in one direction with your hands. (Be sure to follow one direction until the fish becomes sticky.)
5. Separate the egg white and egg yolk, and beat the egg white into a bowl.
6. Continue to add starch, grasp it with your hands, so that the fish is covered with a thin layer of starch, and then let it sit for about 10 minutes. (The processed fish fillets can also be used in the refrigerator for a while.)
7. Bring an appropriate amount of water to a boil, add bean sprouts, an appropriate amount of salt, and blanch the bean sprouts for later use.
8. Put lettuce on the bottom in a large bowl, and then add blanched bean sprouts.
9. Put the fish fillets in the pot. (The fish fillets should be put into the pot one by one, otherwise they will stick together, and the action must be fast, otherwise the fish fillets placed in the pot first will be easy to get old.)
10. Cook on medium-high heat for about 2 minutes. Cook until the fish becomes white and slowly rise to the surface. When you see the foam overflowing, quickly remove the fish fillets and soak them in cold water to make the meat of the fish fillets firmer and more tender. (Fish fillets are easy to cook and should not be cooked for too long, otherwise they will be very woody to eat.)
11. After soaking for a few minutes, remove and transfer to a large bowl.
12. Wash the pot, pour in an appropriate amount of base oil and heat, add the garlic slices, green onion, dried chili, and bean paste and stir fry until fragrant.
13. Pour in an appropriate amount of water, add 1 tablespoon of salt and boil.
14. Drizzle the hot soup in a bowl of fish fillets.
15. Sprinkle chopped green onion, minced garlic, dried chili, arowana vine pepper oil, and fresh vine pepper in the bowl. (Arowana vine pepper oil is boiled with fresh vine pepper fruits, which retains the fragrance of vine pepper and is more suitable for vine pepper-flavored dishes; the taste is fragrant and has a long aftertaste.)
16. Pour a spoonful of hot oil to inspire the fragrance of the seasoning. (Hot oil is to heat the edible oil directly in the pot until it smokes before use.)
1 / Herring is a freshwater fish and is a common food fish. The meat is tender, with few fish bones, and rich in protein, with high nutritional value. It is a more suitable ingredient for boiling fish. Grass carp, black fish, or catfish can also be used, but it must be fresh, otherwise the taste will be greatly reduced.
2 / Tengjiao fish is delicious, and it is very delicate to make. The main raw materials are fish. It is better to use fresh peppers and tengjiao. If there is no fresh one, you can use dried ones.