Ingredients: One piece of fresh fish, half a piece of hot pot base
Accessories: appropriate amount of salt, one egg white, appropriate amount of starch, two spoons of cooking wine, appropriate amount of chopped green onion, two corianders
Operation steps:
1. Remove the outer scales and internal organs of fresh fish and clean them.
2. Separate the thick meat on the fish belly from the bones, and set the fish head and bones aside for later use.
3. Use a knife to make a cut on the fish meat without cutting it off, and then cut it off directly. When you open it, it will look like the picture.
4. Put the cut fresh fish fillets into a container, add salt, cooking wine, egg white, and starch, and mix well with your hands.
5. Pour water into the wok, add fish head, fish bones, hot pot base and bring to a boil, then add fish fillets (you can add an appropriate amount of chicken essence to enhance the freshness, the hot pot base has a salty taste).
6. When the fish fillets are mature, put them into a bowl, sprinkle with coriander and serve.