2. Slice the fish on the chopping block and put it in the soup bowl. Slice the fillets as thin as possible to make them quick-cooked, smooth and tender.
3. Add cooking wine, salt, egg white, black pepper and cornflour to the fish fillets.
4. Gently grab it with your hand and marinate it for 15 minutes. Marinate fish bones with cooking wine and salt.
5. After the Flammulina velutipes is torn dry, wash and drain.
6, pour oil into the pot, first add pepper particles to stir-fry hemp flavor, then add onion and ginger slices and stir-fry over low heat.
7. Add a spoonful of Pixian bean paste and hot pot bottom material to stir-fry red oil, add a pot of water, salt and chicken essence to boil.
8. After boiling, add fish bones and continue to cook for about six minutes until the fish becomes soft.
9. Add Flammulina velutipes and boil for 30 seconds. Remove fishbone and Flammulina velutipes with a colander and put them at the bottom of a small soup pot.
10, when the fish soup is boiling, pour in the fish fillets and cut them with chopsticks immediately. Turn off the heat immediately after cooking until the fillets turn white.
1 1. Sprinkle fragrant leaves and chopped green onion on the fish fillet and serve. Friends who like to emphasize the taste again can also add some dried red pepper segments and pepper granules and pour hot oil.