When cutting, cut along the lines of the fishbone, don't cut backwards. When you cut it backwards, it's full of small thorns. Cut forward and remove as many thorns as possible.
Add 10g ginger, 1g egg white, 2g salt and 5ml cooking wine, and stir (the addition of egg white can make the fillets tender, or add a little starch, which will make them tender. )
Set aside the fish fillets (there is time for curing).
At this time, remove the roots of bean sprouts and choose bean sprouts that are not too long. In addition, because the taste of roots will be worse, we should choose clean roots. I use mung beans.
Put a little oil in the pot when it is boiling, and blanch the mung bean sprouts in the container for later use. Put some vegetables on the bean sprouts, too. The vegetables are tender and don't need to be blanched.
Put oil in the pan and heat it.
Put the fish fillets in the oil and take them out when they are cooked. This step is different from cooking fish fillets, and it is the focus of diving. )
Take out the fish fillets and put them on the bean sprouts that have just been blanched.
Leave a little base oil in the pot, and stir-fry all the chopped green onion, Jiang Mo, bean paste, lobster sauce and Chili sauce.
Pour in proper amount of water and light soy sauce and cook for a while.
Pour it on the fish fillets and you're done. Whether entertaining guests or eating at home, it is a delicious enjoyment.
1. If you can't cut the fish, you can go to the food market and ask someone to cut it. We don't need money here.
2, hot sauce, bean paste, according to everyone's taste. If you like spicy food, you should add a lot.
The bottom dishes I put in are bean sprouts and vegetables. You can also put other favorite vegetables.