1, clean the fish, sliced into the size needed to shabu-shabu hot pot.

2. Put the fish slices into a bowl, add cooking wine, pepper, salt, chicken essence and starch and mix well.

3. Cover with plastic wrap and marinate for 20 minutes.

Method 2,

Preparing materials: 1 black fish, salt, 1 teaspoon white pepper, 3 teaspoons cornstarch, 1 egg white, water.

1. Remove the head from the fish, and slice off the bones with the knife angled, leaving the flesh intact.

2. Rinse the fish with water, clean it, and slant the knife at 40 degrees to slice the fish from the tail, with the blade facing the tail, and slice it into fish fillets.

3. Put 1 tablespoon of salt on the fillets, scrub them, and rinse them with water to make them crystal clear.

4: Marinate the fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch.

5: Mix well with hands and marinate for 20 minutes.

Method 3,

Ingredients: 500g fish, 3g Andov's Pine Meat Powder, 3g salt, 15g egg white, 1-1.5g NYS Powder, 5g cornstarch, 3g cooking wine, 10g olive oil, 3g pepper, 2g MSG.

1: Wash the fish and cut it into slices of the size needed for shabu-shabu.

2: Add NYS powder and mix gently, then add meat powder and mix well, add wine, pepper, monosodium glutamate (MSG), salt, egg white and cornstarch after letting it sit for a while.

3, the last olive oil marinade can be.