Ingredients

Seabass?2 pounds or so

Fish pickles?1 package

Millet peppers?250 grams

Pickled ginger Pickled radish? Adequate

Pepper, dried red pepper? Adequate amount

Vine pepper (raw pepper)? Adequate amount

Egg?1pc

Scallion, green onion, onion? Appropriate amount

Vermicelli lettuce soybean sprouts? Moderate amount

Salt, chicken powder, monosodium glutamate? Moderate amount

Steam flour and white pepper? Moderate

Chicken fat Cooking oil? Moderate

Wine?2 tbsp

Ginger or ginger juice?10 slices

White vinegar?1 tbsp

Garlic?4 cloves

Soup stock (old hen and pork bone)? 1 each

Soup separator bag?1

Tips

2, white vinegar for the mention of acid and flavor, but pay attention to the amount, more will grab the flavor, there is no other flavor.

3, the soup can be stewed beforehand with chicken bones and pork bones, lazy, then directly with the soup can be.

Practice

1, I use the sea bass, first of all, it does not have broken bones, marinated is also very smooth mouth, a few net red pickled fish store is also used boneless sea bass.

2, the technique of slicing fish lies in taking the meat, the first knife does not cut off, the second knife cut off, open a bit like a butterfly. This way the fillets will be big and nice after cooking.

3, fish fillets are not thin or thick, thickness 0.3 cm best. Thin is easy to break, thick will affect the texture.

4, fish pickles, millet peppers, pickled ginger, pickled radish and so on these are bought a day in advance in a certain East, the next day received.

5, vine pepper some places is more difficult to buy, the flavor will be very fragrant, plate decoration is also very nice, if you can not buy can give up.

6, fish head, fish bones with ginger, cooking wine, salt, black pepper first marinated.

7, fish rinse clean water, first with salt scratched. Salt should be more, a little salty and so on a little bit of hot finish will be flavored, scratch to feel the fish slice sticky slippery on the right. At this point and then under the chicken essence, monosodium glutamate, white pepper, ginger or ginger juice to continue to scratch well, and then beat an egg white and continue to mix well, and finally add cornstarch or starch (not recommended to use potato starch), scratched well until there is a layer of white pulp on it. The fish marinade time is good within about 20 minutes.

8, I add the base is soybean sprouts, lettuce and vermicelli, this according to personal preference to adjust, or enoki mushrooms, tofu, broad noodles, etc. like to eat what under the what, but do not recommend more than 4 kinds of more than the ingredients.

9, soybean sprouts scalding cooked plate, fans before soaking a little, also scalding cooked plate, lettuce with fried will be a little more fragrant than hot, fried under a little salt, let it taste, fried into the plate.

10, under the oil to the fish head, fish bones fried, into the soup bag of dregs standby. Into the soup bag is because the next part of the soup base, the whole pot of soup will not have fish spines and broken fish, but also to maintain the soup base of the fish flavor. There are friends who like to eat fish bones, the soup bag this step ignored.

11, popping onion oil: under cooking oil and chicken oil, no chicken oil can be replaced by lard, cooking oil can be more. Put green onions, scallions, onions in the pot to burst, so that the oil to absorb the flavor of green onions. Stir up the shallots and put some of them into the soup bag with the fish bones and set aside, leaving the oil in the bottom of the pot.

12, under the fish pickles, millet peppers, pickled ginger, pickled radish, ginger, vinegar peppers, stir-frying inside the sour flavor over high heat.

13, under the water or stock, put the soup separator bag together to boil. Cook for 5 minutes over high heat, then add more peppercorns and cook for another 5 minutes over medium-low heat. Put into the soup treasure (old hen and pork bone each piece, mixed together with a more flavorful, if there is a preparation of stock, you can not under the soup treasure, I was to save trouble, did not do beforehand stock).

14, the soup base boiling under the chicken, a little sugar and pepper, and then under 1 tbsp of white vinegar, 30 seconds after the fire.

15, another pot of boiling water, water boils, turn off the heat, add the marinated fish fillets, gently push the mix on it, the fish can be white fish can be lifted to plate, too long the fish will not be tender.

16, the soup base poured into the disk, half no fish can be.

17, the last step, pouring oil: hot oil in a pan, put the garlic paste stir-fried until browned and then turn off the fire, use the oil temperature quickly into the more peppercorns and dried chili pepper section stir-fried aroma, poured into the plate, sprinkled with a little black pepper, and finally the plate with a small section of vinegar peppers as a decoration. The last thing you need to do is to put a small piece of pepper on the plate as a garnish.