Fish is a delicious food, rich in protein and nutrition. Whether stewed, braised or steamed, it is delicious and easy to digest. It is a great food for all ages. Most of us love boiled fish and kimchi fish! These are home-cooked dishes and the most ordered in restaurants. Inside, the fillets are whole, smooth, tender, crisp, and al dente. They have a strong flavor, especially at dinner time. But when we cook fish at home, it breaks easily. Our mouths lack the smooth, tender flavor and elasticity and are especially prone to breaking. Why? Next teach you how to do fish fillets to be delicious:

Scallion pepper fish fillets

Instructions: fish, salt, monosodium glutamate, cooking wine, pepper, scallions, sugar, vinegar, sesame oil, egg white, water lake powder, chicken broth, vegetable oil.

1, the fish cleaned, sliced, put into a bowl, add salt and cooking wine, mix well, with egg whites and water lake powder paste good.

In another bowl, add pepper and scallions.

3, use vegetable oil to heat the skillet to forty percent hot, pour into the bowl containing chili powder and scallion, add salt, monosodium glutamate, sugar, vinegar, sesame oil and chicken broth, stir well, made of scallion and chili sauce.

4, wash the original pot, add water to boil, add fish fillets to boil, remove and drain, cool, put on a plate, pour onion and pepper sauce.

Boiled Fish Fillets

1. Thaw frozen fresh fish and its package by immersing in water, then remove from water. Open the packages and first pour out the residual ice water from the thawed packages, then remove the fish from the packages and place them on a dry cutting board wrapped in kitchen absorbent paper to absorb the water. Then cut them into pieces. Chop the dried chili, ginger and garlic separately and set aside.

2. Add egg white, a pinch of salt, dry starch and cooking wine to the fish fillets and mix well.

3: Heat hot water in a pot, add 1 teaspoon of salt, add bean sprouts and cook, remove and set aside in the bottom of a deep bowl.

4: Heat a pan, add Pixian bean paste and saute. Then add dry chili, pepper, garlic and ginger and saute. Add soy sauce, cooking wine, sugar, pepper and boiling water to cook soup.

5. When the soup is ready, put the fish slices one by one, drive the slices apart with chopsticks, and turn off the fire when the slices turn color. Pour the fish fillets and soup into a deep pot and add bean sprouts. Finally, heat a spoonful of oil and pour it over the fish fillets