The nutritional value of black fish is very high. It is used to make spicy fish. It tastes very good. Today I will bring you a spicy fish. It is spicy and refreshing, and the fish meat is tender and smooth. The method is also relatively simple. For those who like to cook their own food.

Let’s try it together.

Please see our operation for the specific method: prepare a clean snakeheaded fish, first use a knife to scrape off the mucus on the fish, cut the fish from the tail, slice the fish flesh, chop the fish head, then fillet the fish, and cut the fish into pieces.

Cut the bones into sections, then remove the fish skin, cut it into three millimeter slices with a diagonal knife, and put it in a basin for later use. If you don’t want to handle the fish yourself, you can ask the fish seller to handle it, which is more convenient.

Add water to the basin, add a spoonful of salt, rub it several times with your hands to wash away the blood in the fish, squeeze out the water with your hands, and put it into a small basin for later use.

Next, we marinate the fish first: add appropriate amounts of salt, pepper, and cooking wine to the basin. Adding pepper and cooking wine can reduce the fishy smell of the fish, and then grasp it evenly with your hands to fully absorb the flavor of the fish.

Beat in another egg white and stir well with your hands. Adding egg white can make the fish crispier. Add an appropriate amount of dry starch and mix well. Adding dry starch can lock the moisture in the fish and keep the fish fresh and tender. Set it aside to marinate.

10 minutes to make the fish more flavorful.

Next, let’s prepare the ingredients for the fragrant fish: prepare a green bamboo shoot, remove the leaves, peel off the skin, cut it into thin slices, then cut it into long strips, and put it in a basin for later use.

Wash the green bamboo shoot leaves, cut into sections and put in a basin.

Prepare a small handful of soybean sprouts for later use. Cut a small piece of ginger into minced ginger and put it into a basin. Flatten two pieces of garlic and mince it. Put it together with the minced ginger. Then add a few red dry peppers and a small handful of peppercorns.

spare.

Flatten and chop a piece of garlic, put it in a basin, cut two green onions into chopped green onions, cut a few millet peppers into rings, and cut a green pepper into thin circles, put them together in a basin and set aside.

After all the ingredients are ready, we start the next step: boil water in the pot, add a little cooking wine to remove the fishy smell, put the fish bones under the cold water, which will make it easier to separate the blood inside the fish bones, and use a spoon to stir it a few times.

The fish bones are heated evenly, blanch them in water for about a minute, pour out the water, and then rinse them with water several times to remove the scum on them.

In another pot, add a little cooking oil, pour in the auxiliary ingredients and stir-fry for a few times. After the garlic is fragrant, add 5 grams of bean paste, stir-fry until it dissolves, stir-fry the red oil, add the side dishes, stir-fry quickly for a while, and then

Pour in the fish bones and continue to stir fry for a few times. Pour in a can of beer. Adding the beer can remove the fishy smell and increase the aroma. Add an appropriate amount of water to cover the fish bones.

Now we start seasoning: add 10 grams of steamed fish soy sauce, a few drops of dark soy sauce to adjust the color, 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar to enhance the freshness, 1 gram of pepper to remove the fishy smell and enhance the freshness, turn up the heat and bring the soup to a boil

, turn to medium heat and simmer for about three minutes.

After three minutes, add the green bamboo shoot leaves. 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 remove the heat, add the marinated fish fillets, then turn up the heat, use a spoon to push around the edge of the pot, after 15 seconds, take out the fish fillets and put them in a basin.

Then pour the soup evenly over the fish.

Add half a spoonful of cooking oil to another pot, add green and red peppers and minced garlic, heat the pot, pour the hot oil and peppers into the fish basin, and finally sprinkle with a little white sesame seeds for decoration.