Dear, it's my pleasure to serve you. I found a way to make black fish fillets of pickled fish or boiled fish, which tastes tender and smooth: cut the black fish into appropriate sizes, add starch or egg white, and control the heat. First of all, it is necessary to ensure that the sliced fish fillets are moderate in size and not easy to boil, and then they need to be evenly mastered with egg white and starch. Be sure to put the egg white first. Fish fillets will be tender and elastic after pickling. In the pickling process, you can also add a proper amount of sauce to make the fillets more tasty. It should be noted that when cooking fish fillets, it is necessary to grasp the heat and time, so as to prevent the fish from being overcooked, and the fish fillets will be more tender and not easy to break. Production steps of pickled fish: heat oil in a pot, add ginger slices and minced garlic, saute until fragrant, add pickled vegetables and stir-fry for about 1 min. Then add an appropriate amount of water, boil over medium heat and cook for about 5 minutes. Cook the marinated black fish fillet in a pot, add onion, and collect the juice over high fire. Steps of boiling boiled fish: heat in wok, then add lard and heat to 60%. Put the fish fillets into the wok one by one, and drain the oil. Leave a little oil in the pan, add onion and garlic slices and Jiang Mo, stir fry, add fish fillets, add chicken soup 100ml, cooking wine, chicken essence and salt. After boiling, thicken with wet starch, turn the pot over a few times, add monosodium glutamate and white pepper, and serve. I hope my answer can help you, and I wish you better and better cooking! [happy]