Boiled fish
By VicentaLakin
Black fish is rich in zinc, calcium, selenium, which contributes to the growth and development of children, the resistance of older persons to proliferating years and healthy longevity, and black fish meat contains eight amino acids that cannot be synthesized in humans, which must be acquired daily from diets and which can be supplemented by black fish, which is important for enhancing the resilience of the organism. It would be most appropriate to cook fish with black fish, without thorns, for children and the elderly。
Recipe Recommendations
- black fish 1000g
- lettuce a
- soybean sprouts 250g
- oil appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- egg white a
- corn starch appropriate amount
- oyster sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- the pepper appropriate amount
- medium spice
- cook
- an hour
- simple
Steps for Boiled fish

1
A black fish of about 1,000 grams cleans up fish bones and heads。
2
Fish tablets use salt water to wash the blood water completely。
3
Fish tablets are made for 10 minutes with white pepper powder, salt, egg polish, chicken powder and a small amount of oil。
4
And put half a spoon of starch and mix it up。
5
Breathing and soybean sprouts。
6
Dry pepper cut in the back。
7
Onions, ginger, garlic pots, put in a few beryllium oils and boil them with fresh water。
8
Get out of the water。
9
Start with the larvae: first put the fish bone and head, then boil it and then put it in the lettuce, and then get it out into the soybean sprouts。
10
Put it in the casserole。
11
The last fish tablets were made。
12
Put it in the casserole。
13
Get another pan with cool oil and pepper. The hot peppers turn red and the oil in the pot continues to make light smoke and fire。
14
Down on the fish. Here's the good water for the fish。Boiled fish Make Tips
The fish slicing step can be done with the help of the fishmonger. The fish slices are ready once they firm up and change color; do not overcook.