Fish in passion fruit lemon sour soup

Method:

1. Peel 1 black fish, remove the head and tail, and cut the fish bones into small pieces of about 4cm. Cut the fish into 2mm thin slices with a diagonal knife.

2. Add 1 spoon of salt, 2 spoons of cooking wine, 1 spoon of white pepper, 1 spoon of starch and 1 egg white to the fish fillets, mix well and marinate for 15 minutes.

3. Heat oil in a hot pan, pour in fish bone segments, and fry over low heat until golden brown on both sides.

4. Move the fish bones to the soup pot, pour 750ml hot water to cover the ingredients, add 3 slices of ginger, bring to a boil, then simmer over medium-low heat for 15-20 minutes, wait for the soup It is milky white, filter out the fish soup.

5. Wash 1 yellow lemon and cut it in half, cut half into thin slices and remove the seeds, squeeze the juice from the other half, scoop out the pulp of 3 passion fruits and set aside.

Removing lemon seeds can remove the bitterness very well.

6. Heat another pot, heat oil, add 1 spoon of minced ginger, 1 spoon of minced garlic, 2 spoons of yellow lantern chili sauce and 3 millet pepper rings, stir-fry until fragrant, add passion fruit pulp and stir-fry until fragrant. golden.

7. Pour in the fish soup, add 1 spoon of salt and 1 spoon of white pepper, add lemon slices and 100g enoki mushrooms, bring to a boil, then turn to low heat and simmer for 5 minutes, add the juice of half a lemon. Then add the marinated fish fillets and cook until it changes color, then turn off the heat.