Need. Pickling fish fillets with hot pot in advance can not only remove the fishy smell of fish fillets, but also improve the taste of fish fillets. When pickling fish fillets, it is necessary to rinse the fish fillets, remove blood, add cooking wine, pepper, chicken essence, starch and other condiments, stir, cover with plastic wrap and marinate for 20 minutes. In the process of making hot pot fillets, stir-fried vegetables such as celery, tofu and coriander can be added as appropriate.

Today, I'm going to share with you a very good method of pickling and sizing fish fillets that I'm not satisfied with. The practice is extreme and needs to be understood before doing it.

Fish is rich in protein. Eating fish often helps to improve body function, and fish is easy to digest.

There are many people who like to eat fish in daily life, but most people are not good at dealing with fish, so the fish dishes made are not satisfactory and can not meet their own requirements. Nothing tastes as good as the food in the restaurant. There is a big reason because we have little experience in handling fish fillets in the early stage. Let me explain briefly below.

Because many people can't cut fish fillets because they are not good at using knives, generally speaking, places that sell fish will help customers cut them.

After the fish slices are taken back, they don't need to be cleaned. Put it in a pot, grab a handful of salt directly, gently rub it in one direction for about 20 seconds, and rinse it with water for more than 5 times. Be sure to wash away a lot of salt. Drain the water after washing almost, and then add salt monosodium glutamate as needed (don't put it if you don't like it). Don't put chicken essence and pepper, because the fillets with chicken essence will turn yellow when cooked. Pepper has black spots). Beat in one direction until your hands are wet, then add an egg white and beat until it is completely absorbed. Just put a little water on the raw flour and get them wet. After adding the raw flour, just beat in one direction, so that the fillets are evenly covered with raw flour. If time permits, it is best to put it in the refrigerator for 20 minutes (if it needs to be preserved for several hours, the surface of the fish fillet needs to be covered with oil)

Pickling fish fillets is actually very simple. If the fish fillets made by this method are chewy, it should be noted that when making fish fillets, you need to open the soup first and then put the fish fillets. After the fillets are put in, the raw flour on the skin of the fillets should be solidified before stirring. Thanks for the platform! Thank you!