Introduction: Teach you how to fillet fish at home, keep in mind these two tips. The fillets will be smooth, tender, tasty, and not broken into pieces

Everyone is familiar with the topic of filleting fish, right? , this is a common food in life. Usually when people go out to eat, they like to order this dish. The fish fillet made in this way tastes smooth and tender, and the fillet is not broken. It is a delicious dish. A great place to drink and dine! But the fish fillets bought outside are too expensive, so it is better to make them at home. Today I will teach you how to make fish fillets at home. The fish is still fresh and tasty, and it is not easy to break. It turns out that the fish fillets are not easy to break. The preparation is so simple and can be served in just a few steps. The fish is tender and flavorful and not broken into pieces!

Teach you how to make fish fillets at home. Keep these two tips in mind. The fillets will be smooth, tender and tasty, yet not broken into pieces! When making fish fillets, you need to master two skills. First, don't cut the fish fillets very thin, just a little thicker than boiled fish. Second, put the fish fillets in a pot and boil them. Cook so that the fish fillets will not loosen. These two steps are very important. Don’t ignore them. I will explain the most detailed method below. Take a look at the steps to learn!

Prepare a grass carp. First clean the fish scales, black membrane and fins. Then cut off the fish head. Then use a knife to cut off the fish bones along the fish bones. On the other side, also cut off the fish. Slice off the fish and make a cut from the tail, but don't cut it off. Separate the fish from the skin, then cut the fish into thin slices with a diagonal knife. In the fish bowl, add an appropriate amount of pepper, an egg white, a small amount of Add water, mix evenly with your hands, let the fish absorb the egg white and water, add a spoonful of starch and mix evenly, so that the fish is evenly coated with a layer of starch paste.

Prepare a piece of lettuce below, peel it first, and then cut it into slices with a diagonal knife. Soak the fungus in water in advance, remove the hard stems, then cut the red pepper into small pieces, and cut the green onion with a diagonal knife. Cut into segments, peel the garlic and cut into slices, peel and cut the ginger into slices. Boil water in a pot, blanch the lettuce and fungus for 1 minute, then take it out and set aside. Then blanch the fish piece by piece until the fish is cooked, and it is ready to serve.

In another pot, add a spoonful of lard, then add the red pepper, onion, ginger and garlic and stir-fry until fragrant, add an appropriate amount of water, and add some salt, sugar, pepper, and chicken essence Stir evenly. After the water in the pot boils, add an appropriate amount of starch water to thicken it. After the soup in the pot boils again, add the lettuce, fungus and fish fillets and stir gently evenly. Add some oil and stir well. Mix evenly and it's ready to serve.

Points to note

First: clean the fish first, then separate the fish bones and fish meat, then slice off the fish skin on the fish meat, and cut the fish meat. Cut into thin slices, add appropriate amount of seasonings and mix evenly, add some starch and mix evenly, then evenly coat with a layer of starch paste.

Second: Boil water in a pot, blanch the lettuce and fungus first, then put the fish fillets in and cook. Remember to add them one by one, not all at once, and cook the fish fillets. Remove from the pan.

Third: When putting the oil in the pan, add some red pepper, onion, ginger and garlic and stir-fry until fragrant, then add water and condiments, put the fish fillets and side dishes in, and stir gently Uniform