Black fish fillet

soybean sprout

scallion

ginger

garlic

2/3 egg whites

Sweet potato starch amount

2 star anise

Cinnamon bark 1 segment

Cardamom 2 pieces

Half a grass fruit

A few slices of fragrant leaves

Proper amount of dried lobster sauce

Lots of dried peppers.

Sichuan pepper

3 tablespoons Pixian bean paste

2 tablespoons of fermented wine

salt

chicken essence

cooking wine

The practice of boiling fish 1? (soup base)

Chop a piece of ginger and 2 cloves of minced garlic, shred Chili, and slightly chop dried lobster sauce for later use.

Heat the oil in the pot, pour in the minced garlic from Jiang Mo and all spices except the fermented wine, and simmer slowly on low fire until the fragrance disappears and the red oil comes out (this step takes about 10 minute, so be patient, and the amount of oil should be subject to soaking all spices).

After the spices are boiled, pour a proper amount of boiling water to boil.

Add 2 tablespoons of wine and continue to cook for about 5 minutes to dissolve all the flavors in the soup.

Finally, remove all the spices with a colander and throw them away, and keep the original soup (this step is to make the soup bottom fresh and clean without residue, and the flavor of spices has remained in the water after boiling).

Take another pot of boiling water, add bean sprouts and soak them in water until they are cut off.

Remove and drain the water and spread it on the bottom of the deep dish for later use.

Pour in the drained soup base.

The practice of boiling fish 2? (sizing)

After the fish fillets are cleaned and drained, put them into a large bowl and add appropriate amount of salt. Grasp them evenly by hand until they are sticky.

Add ***2/3 egg whites and proper amount of chicken essence in 2-3 times.

After each thorough grasp, add the next time until it is completely grasped and sticky.

Sweet potato starch is mixed with a little water to form thick starch water, and appropriate amount is added in several times to be thoroughly grasped by hands.

Add it until you feel that each fillet is covered with a layer of pulp and feels sticky. Leave it for 10 minute for later use.

The practice of boiling fish 3? (Fish fillets)

Put enough water in the pot to boil, keep the fire boiling, put the fish fillets into the boiling water several times, immediately break them up with chopsticks as soon as they enter the water, and take them out when they turn white (this step usually takes about 12 seconds according to the thickness of the fish fillets); After the water in the pot boils again, the fish fillets can be put in for the second time, and so on until all the fish fillets are out of the water.

Spread the boiled fish fillets in a soup bowl.

Put a little minced garlic, chopped green onion, dried shredded pepper and pepper on the top, put oil in the pot and heat it until it is hot, then pour it on it to excite the fragrance.

Tips

1, simmer the base material: after all spices are put into the pot and fried, they must be simmered slowly, so that the fragrance can be released. The amount of oil should be based on the amount of spices. It is recommended to make more each time, which is convenient for making soup base next time. It is very important to add wine. The formula of this base material can be used as spicy hot pot. ?

2, pulp fish fillets: the first step is to add salt, salt plays a great role, it is the basis of smooth and tender fish fillets, after adding salt, you must grasp the degree of stickiness by hand, and add a small amount of egg white every time to catch it evenly; Sweet potato starch is the most important, it is the key point to make the outer layer of fish fillets smooth and tender. Other raw flour can't reach the fresh and smooth taste, and sweet potato starch is sold in supermarkets and food markets, which is very convenient to buy. ?

3, boiled fish fillets: be sure to put enough water in the pot to keep the fire boiling. Don't put too many fish fillets at a time, just 10. Once put in, immediately use chopsticks to disperse the fish fillets so that they are evenly heated. Generally, the thickness is about 12 seconds. Boil the water in the pot again before adding the fish fillets for the second time, and so on until all the fish fillets are out of the water. ?

4. At present, there are generally good black fish fillets to buy in the vegetable market. If the whole black fish is not used, your own fish fillets, fish heads and fish bones can be put together after boiling the bottom material and heating water, and boiled for about 10 minutes, and then put into bean sprouts to eat together.