boiled fish

1

Prepare materials.

2

Place the fish skin side down, slice obliquely into fish slices about 0.5 cm thick, chop the fish skull in half, and 100 grams of mushroom.

3

Grip the fish slices with 1 teaspoon of cooking wine, starch, egg white and appropriate amount of salt, add a few slices of ginger and marinate for 15 minutes.

4

After putting the oil in the pan and heating it up, add ginger slices and saute it until fragrant, then put the fish head in and fry it slightly, add some cooking wine, then add water, add the onion white, and cook for 15-20 minutes. After the fish soup turns white, remove the onion white, and serve up the soup for later use.

5

Boil hot water in the pot, add appropriate amount of salt, add bean sprouts, shredded Chinese cabbage and mushroom mushrooms, cook until they are raw, remove and spread them at the bottom of a deep basin for later use, and put some chopped green onion on top.

6

Put oil in the pan to saute the minced garlic until fragrant, put the Pi County watercress into the pan over low heat and slowly fry the red oil.

7

Pour in fish soup (or water), add cooking wine, sugar, and salt to mix well. After the soup is boiled, put the marinated fish slices into the soup, spread them with chopsticks, and turn off the heat when the fish slices are boiled and discolored.

8

Pour the cooked fish slices into a pan covered with blanched vegetables, sprinkle with chopped green onion and minced coriander.

9

Heat 3-4 tablespoons of oil, add a little pepper, heat until 80% heat, and pour on the fish slices.

Tips: 1. Add some egg white when marinating the fish slices; the fish will be more tender and smooth. 2. Be gentle when blanching the fish slices in the soup, otherwise they will break easily. 3. The vegetables lining the bottom can be substituted with other varieties according to your taste. 4. If using fish broth to make this dish, skim off the excess oil and residue after eating; the remaining broth is very flavorful for cooking rice noodles. 5. For those who prefer a stronger flavor, you can add some dried chili segments when sizzling the Sichuan peppercorn oil.