Introduction: Many people love to eat fish. In fact, boiled fish is also a good choice, and the taste is still very good. So the best thing is to choose a more convenient and quick method. Let's see what good methods are available!

How to prepare frozen Basha fish fillets There are still many ways to eat frozen Basha fish. The simplest way is to fry it, which is also very delicious and convenient. Just sprinkle the fish with seasoning and fry it with a little oil.

1. Frozen Basha fish is naturally thawed at room temperature.

2. Dump the thawed ice water from the plate and dry the water on the fish surface with a kitchen paper towel.

3. Cut the dried fish into fish pieces with uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the fish pieces.

4. Sprinkle 1/8 teaspoons of black pepper evenly on the surface of the fish.

5. Put the fish aside and marinate for 5 minutes.

6. Set the pan on a high fire and heat the bottom of the pan. Turn to a low heat and pour a small amount of olive oil.

7. Put the marinated fish pieces in an oil pan and fry them over low heat.

8. Fry until one side is golden yellow, turn it over and fry the other side.

9. Take out the fish pieces until they are golden on both sides.

The simplest way to make Basha fish fillets into boiled Basha fish is still the choice of many people. The boiled dishes can also keep the freshness and taste of the fish very well, which is similar to that of ordinary boiled fish.

material

Pickling: Basha fish, starch, white pepper, cooking wine and salt.

Stir-fry: onion, ginger, garlic, bean paste, oil, salt and chicken essence.

Oiling: dried pepper, millet pepper, green pepper, garlic and oil.

1, prepare Basha fish.

2. Remove the roots of soybean sprouts and clean them.

3. Wash the Flammulina velutipes.

4. Slice Basha fish with cooking wine, pepper, egg white and salt, and then mix in starch for later use.

5. Cut the parsley into sections for later use.

6, bean sprouts, parsley blanched in water.

7. Remove and put into the bottom of a large bowl for later use.

8. blanch Flammulina velutipes.

9. Remove and put in a large bowl.

10, add small hot pepper and dried pepper to the wok.

1 1, stir-fry shallots and ginger with oil fried with pepper and dried pepper.

12, add the chafing dish bottom material and stir-fry until fragrant, and add the broth to boil.

13. Add the delicious fish fillets and cook for 2 minutes.

14, chopped chives for use.

15. Pour all the boiled fish soup and fillets into the big bowl with bean sprouts and celery.

16, put the chives on.

17. Finally, pour the hot oil on the fish quickly.