Boiled fish fillet
Spicy, smooth, fresh and delicious.I didn't kill fish, so I didn't have many procedures. The master who bought fish was specially responsible for killing fish.
Step 1 . Prepare all accessories.
Step 2 . Separate fish bones from fish fillets (buy fish fillets given by the fish Master).
Step 3 . Mix the fish bones with a small amount of water and salt, remove the blood, add a little salt, sugar, chicken essence and cooking wine, and mix them with your hands.
Step 4 . Add a little sugar, salt, chicken essence and cooking wine to the fish fillet, and then add a little water, fully grasp and mix until the fish is sticky, and absorb all the juice; Then add a small half of egg white into it and mix it well again; Then add corn starch, mix well, and the surface of the fish fillet is wrapped with a thin batter; Finally, add a little clear oil and seal it to prevent the fillets from drying.
Step 5 . Heat the pot and pour oil. The oil temperature is 50% hot. Put the fish bones in it and fry them over a low heat until they change color. Remove them.
Step 6 . Pour oil into the pot, stir fry onion, ginger and garlic until fragrant, add 2 tablespoons of bean paste, salt and pepper, stir fry evenly.
Step 7 . Add boiling water, put the fish bones into it and boil it, boil it over low heat for 3 minutes, and remove it from the enlarged bowl.
Step 8 . Marinated fish fillets are put into the pot in turn and dispersed, and then gently rotate the pot to prevent sticking to the pot; Then press it with a spoon to press down the fish slices floating on the soup; After the fish fillet is shaped, gently push it with a spatula to disperse it; Boil over high heat for about one minute and pour them into a large bowl.
Step 9 . Heat the oil in another pot, cool the oil, put anise, prickly ash and fragrant leaves in it, and burn the oil over a low fire until it smokes.
Step 10 . Put the onion, garlic and pepper segments on the fish, pour the cooked seasoning and oil on the fish together, and sprinkle with Scallion flowers to eat.
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