Braised fish fillet with winter cabbage
Step 1 . Prepared materials
Step 2 . Remove the bones from the green fish section
Step 3 . Open the fish slices, add ginger, cooking wine, chicken essence, salt, and starch, and mix well.
Step 4 . Hot pot, cold oil, stir fry ginger slices until fragrant.
Step 5 . Add fish bones and fry slightly.
Step 6 . Add Douban sauce, cooking wine, and spices and stir fry for a little over ten seconds.
Step 7 . Add water and bring chicken essence to a boil.
Step 8 . Soak winter cabbage in clean water in advance to remove the salty taste, and then cut it into shreds.
Step 9 . Heat the wok and cool the oil, stir fry the ginger slices until fragrant, add the shredded winter cabbage and stir fry for more than ten seconds.
Step 10 . Filter the fish bone soup and add it.
Step 11 . Bring to a boil and simmer for a few more minutes before serving.
Step 12 . Boil a pot of water, add some salt, blanch the fish slices in it, remove them and spread them on top of the vegetables.
Step 13 . Finally, add the cilantro section, sprinkle some black sesame seeds, and drizzle with hot oil.
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