boiled fish

Recipe Recommendations

• black fish a
• Flammulina velutipes a box of
• cucumber a
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• cooking wine appropriate amount
• egg white one
• cooked sesame a little
• pepper appropriate amount
• coriander a little
• garlic sprouts a little

• hot spicy
• cook
• three-quarters of an hour
• ordinary

Steps for boiled fish

1

Remove the internal organs of the black fish and wash it, first remove the head.

2

Slice the fish.

3

Insert the kitchen knife obliquely and slice the fish slices into thin slices.

4

Keep the fish skin, fish bones, and fish head for later use.

5

Cut the fish skin and fish bones into small pieces, remove the old roots of the mushrooms and wash them, cut the cucumber into thick strips, and take out the boiled fish seasoning bag for later use.

6

Add the pickled fish paste to the fish meat.

7

Add cooking wine, egg white, and pepper, mix well and set aside.

8

Wash the onions, ginger and garlic for later use.

9

Boil hot water in a frying pan and add mushroom to blanch.

10

Add cucumber and blanch.

11

Take a pot and pour pepper into low heat and stir-fry until fragrant.

12

Pour oil in a frying pan and fry the fish bones, fish heads, and fish skins.

13

Pan-fry the fish until slightly yellow.

14

Add onions, ginger and garlic and stir fry until fragrant, then add cooking wine.

15

Pour in the boiled fish seasoning.

16

Add water and cook for 15 minutes.

17

Take a casserole and place the scalded mushrooms and cucumbers in the bottom of the casserole for later use.

18

Add the mixed fish slices to the cooked fish head soup and gently disperse.

19

Cook for 5 minutes, then add the rest of the marinated fish seasoning and mix well.

20

Pour the fish soup into the casserole.

21

Pour in the pepper and pepper, and cook the sesame seeds.

22

Add garlic sprouts and cilantro.

23

Pour sesame oil into a frying pan and heat it, pour on the fish and serve.

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