Cook the fat fish in clear soup

1. Wash the fat fish (not too big) and let it dry for a while. ?

2. Cut raw ginger slices and shallots, and peel garlic for later use. ?

3. Pour water into the pot (a little more water will take a long time to burn) and light it. ?

4. Cook the fish, ginger, garlic and a little salt together.

5. After boiling, scoop out the "bubbles" in the pot with a spoon until there are no "bubbles" as far as possible. Fish has the taste of boiling, and it is more fragrant when cooked for a long time in medium fire.

6. It takes about 2-3 minutes to cook. Add a little salt according to your own taste. Finally, add the onion, cooking wine and monosodium glutamate to the pot. ?

Other methods are as follows:

Chop the fish head and divide it in half. ?

2. Use a knife to separate the two large pieces of fish and steak horizontally. And slice the fish into slices of appropriate size. ?

3. Fish head and steak are reserved. Put an egg white in the fish fillet, add a little salt, dried starch, cooking wine and chicken essence, and grab it evenly by hand. ?

4. put the prepared salad oil, pepper and dried pepper in the pot and fry slowly with low fire. After discoloration, half of the oil, pepper and pepper are served for later use. ?

5. Turn up the fire, add garlic cloves, stir-fry ginger slices until fragrant, and then pour in fish head and steak and stir-fry for a few times. Pour a small bowl of cooking wine, about 5 grams of salt and 75-1 ml of boiling water. ?

6. after the fish head soup is boiled and fragrant, put the fish fillets flat in the boiling soup. ?

7. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out. ?

8. Be sure to put the baked bean sprouts and pickled mustard tuber in a basin big enough. Pour the fish fillets and soup into this basin. Finally, pour the half bowl of oil on it. Roast fat fish 1. Chop the red pepper; Wash and shred ginger and onion.