Secondly, the fish pieces to be slaughtered: the fillets must be thin enough when cut. Generally speaking, three to four millimeters of fish fillets are the best. If it is too thin, it will break easily, and it will get old if it is cooked for a long time. Only when the fillets are thin enough can we grasp the time and ensure the smoothness of the fillets. In addition, it should be noted that the black mucosa in the whole fish belly must be torn off when slaughtering.
Otherwise, even if your slices are fishy in thin fish, the remaining fishbones can be chopped into small pieces.
The third point to pay attention to is the pre-salting of fish fillets: here we use onion and ginger cooking wine salt. First, we put the fish fillets into the pot, add the chopped green onion slices, ginger slices and cooking wine, and grab them evenly by hand. But the fish fully absorbed the cooking wine, and finally put salt and let it stand for about 10 minutes to increase the bottom taste.
The fourth point is to size the fish: in this step, we need to use egg white, starch and a proper amount of oil. First, put the egg white into the basin and gently grasp it with your hands, then add the starch and stir well. Finally, pour a layer of oil on the surface of the fish fillet for later use. Adding egg white and starch can effectively lock the water in the fish fillets, thus making the fish fillets more tender.
Last but not least, fish is cooked in a pot: sauerkraut is cooked in water in advance, and the amount of water must be greater than fish.
It is recommended to cook the fish head and bones for about two minutes after cooking, and then cook the fillets. When cooking, you should pick up a piece by hand, and then cook the fillets with high fire until they change color. Fish fillets will get old if they are kept for a long time. Cooking time should be controlled. After the next slice is put into the pot, cook it until it is 90% cooked, and don't overcook it. This will make the fillets tender and smooth.