working methods
Taking out Basha fish in advance and thawing at room temperature; Slice the Basha fish obliquely when the temperature has not completely warmed up; Drain the fish with kitchen paper, add salt (2g), pepper and starch, and marinate for 15min. Wash and chop ginger, peel and chop garlic, chop pickled pepper, wash celery and cut it into celery beads; Wash the cabbage and blanch it with boiling water and some salt; Drain the boiled cabbage and put it in a bowl; Put oil in a hot pan and cool, add ginger, garlic and pickled pepper, stir-fry with low fire to get fragrance; Turn to medium heat, add water to boil, add rice vinegar and soy sauce to taste; Fish fillets with chin sauce, a few slices, turn off the heat when cooked, pour the fish fillets and soup on the cabbage, and add celery beads.
Never stir when cooking white sand fillets, so as not to scatter the fillets; Cook the cabbage first, so that it won't taste so spicy. If you like spicy food, you can cook the cabbage directly with boiled pickled pepper soup, and then cook the fish fillets.