For details, please see our operation:
Prepare a clean snakehead, first scrape the mucus off the fish with a knife, cut it from the tail, slice the fish, cut off the head, then slice the fish fillets, cut the fish bones into sections, then peel them, cut 3mm pieces with an oblique knife and put them into a basin for later use. If you don't want to handle the fish yourself, you can let the fish seller handle it well, which is more convenient.
Add water to the basin, add a spoonful of salt, rub it with your hands a few times to wash the blood inside the fish, then squeeze out the water with your hands and put it in a small basin for later use.
Next, let's pickle fish:
Add a proper amount of salt, pepper and cooking wine to the basin. Adding pepper and cooking wine can reduce the fishy smell of fish, and then grab it evenly by hand to make the fish fully tasty.
Beat in another egg white, stir it by hand and grab it evenly. Adding egg white can make the fish more crisp, and then add a proper amount of dry starch and mix well. Adding dry starch can lock the water in the fish, keep the fish fresh and tender, and marinate for 10 minutes, which makes the fish more tasty.
Let's prepare the ingredients for the fragrant fish:
Prepare a green bamboo shoot, remove the leaves, peel it, cut it into thin slices, then cut it into long strips and put it in a basin for later use.
Wash the green bamboo shoots, cut them into sections and put them in a pot.
Prepare a handful of bean sprouts for use, cut a small piece of ginger into Jiang Mo and put it in the pot, pat two pieces of garlic and cut them into minced garlic, put them together with Jiang Mo, and then grab a few dried red peppers and a small handful of peppers for use.
Chop garlic and put it in the pot. Cut two shallots into chopped green onion, a few millet peppers into rings, and a green pepper into thin rings, and put them in the pot for later use.
After all the materials are ready, we begin the next operation:
Boil water in the pot, add a little cooking wine to remove fishy smell, and pour cold water into the fish bones, which makes it easier to separate out blood from the fish bones. Turn the fishbone over a few times with a spoon to make it evenly heated. Blanch for about a minute, then pour out the water and rinse it with water several times to wash off the floating foam.
Add a little cooking oil to another pot, add auxiliary materials and stir fry a few times. After garlic is sauté ed, add 5g of bean paste, stir-fry until it melts, add red oil, pour in side dishes, stir-fry for a while, then pour in fish bones, stir-fry a few times, pour in a can of beer, add beer to remove fishy smell and enhance fragrance, and add appropriate amount of water to cover the fish bones.
Let's start seasoning:
Add 1 0g of steamed fish and black soybean oil, a few drops of soy sauce for color matching, 1 g of salt, 1 g of chicken powder, 1 g of white sugar and1g of pepper to remove fishy smell and freshen up, and cook the soup with high fire for about three minutes.
After three minutes, put in the green bamboo shoots, and after 30 seconds, take out the fish bones and side dishes and put them in a basin for later use.
Continue to boil the soup, then turn off the fire, add the marinated fish fillets, then ignite, push around the pot with a spoon, and after 15 seconds, take out the fish fillets and put them in the basin.
Then pour the soup evenly over the fish.
Add half a spoonful of cooking oil to another pot, pour in green pepper and minced garlic, heat the pot, pour the hot oil and pepper into the fish tank together, and finally sprinkle a little white sesame seeds.