Braised perch in water
By VilmaNolan
This [boiled bass] removes the fish bones and bones, and the fillets taste delicious, soft and tender after sizing. Especially suitable for the elderly and children.
Recipe Recommendations
- salty and fresh
- quick-boiled
- ten minutes
- ordinary
Steps for Braised perch in water
1
After the bass are slaughtered, remove the scales, gills and viscera and clean them.
2
Cut off the fish head and use a knife to slice it away from one side of the dorsal fin.
3
Don't cut it when it reaches the fish tail.
4
Then split the fish slices on the other side and remove the fish backbone in the middle.
5
Then use a blade to remove the fish bones on both sides of the abdomen.
6
Slice the fish slices one by one from the front and connect them at the fish skin.
7
All the way to the fish tail.
8
The other side does the same.
9
What it looks like after the film is finished.
10
Rinse it, and soak in onion and ginger water for a while.
11
Remove and drain the water, add salt and paste the starch.
12
Add water to the pan to boil, pick up the fish and place it in a colander.
13
Blanch with fish head over low heat for about 6 minutes.
14
Remove and place on a plate, top with steamed fish soy sauce, sprinkle with shredded green onions, and top with hot oil.