Ingredients?

12 pieces of snakehead fish

100 grams of shepherd’s purse

Adequate amount of water and starch

Egg white Appropriate amount

An appropriate amount of salt

An appropriate amount of sugar

An appropriate amount of white pepper

An appropriate amount of cooking wine

An appropriate amount of sesame oil

Shepherd's purse braised pond snakehead fish | How to make it at the food station?

Step 1: Prepare ingredients

Blanch the shepherd's purse, cool it in ice water, cut into pieces and set aside.

Step 2: Handle the snakehead fish

First cut the fish into two parts with a horizontal knife. Because there is a lot of mucus on the surface of the snakehead fish, it is relatively slippery. Use a cloth to help fix it. Relatively easy to operate. Peel the skin, slice out the fish meat, and set aside the fish bones and heads.

We also call the meat of Tangchun carp slices. Sprinkle a little salt, sugar, and white pepper to catch the slices evenly, then add water starch and egg white to evenly slurry.

Step 3: Blanch the Tang Slices

Heat oil in a pan, sauté onions and ginger until fragrant, stir-fry fish bones and fish heads until they completely change color, add a little cooking wine to remove the fishy smell, and then add water After boiling, cover the pot and simmer for about 10 minutes until the soup is thick, then turn off the heat and filter the residue. Then pour the filtered soup into the pot and bring to a boil, turn to low heat, scald the slices until they turn white and take them out.

Step 4: Braised Tang slices

Leave a little soup, sprinkle with salt and sugar to taste, add minced shepherd's purse, add Tang slices, then add water starch to thicken and mix well. Finally, sprinkle a little white pepper, drizzle a little sesame oil, and it's ready to serve.