2. The fish is cut obliquely and sliced. Rinse with clear water, pour it out, and then soak the fish in water+salt+lemon juice 10 minute, which can remove the fishy smell and make the fish more tender and smooth.
3. Shred ginger and onion, add some cooking wine and squeeze out the juice. Shred the onion for later use.
4. Drain the fish fillets, blot with kitchen paper, add appropriate amount of salt, sugar, white pepper, onion and ginger juice, and mix well.
5, add starch sizing, and finally add some oil to lock water.
6. Boil a pot of water, pour in the fish fillets, spread them out, and the water beside the pot bubbles slightly. Observe that the fish fillets change from transparent to translucent, and then turn off the heat. At this time, the fish fillets have just been cut and cooked, but they will be old when they are tender.
7. Take out the fish fillets, put them on a plate, and pour in homemade shrimp head soy sauce (if not, you can use soy sauce+cooking wine+sugar to make juice).
8. Sprinkle with chopped green onion and serve with hot oil.