When cooking fish, I usually cut the fish, marinate it in the pot for about half an hour with cooking wine or high-alcohol liquor, egg white and other ingredients, and then put it in the pot. The main function of cooking wine here is to remove fishy smell, and cooking beef and mutton has the same effect. I hope I can help you.

Ingredients: fat fish cabbage, yuba, coriander salt, sugar, vinegar, soy sauce, cooking wine, sesame oil and pepper. Features: light and palatable, with rich collocation.

Operation:

1. Wash the fat fish, cut off the back, put it in a pot, add water, salt, pepper, cooking wine, onion and ginger, turn off the fire for 5 minutes after boiling, and then soak for 5 minutes;

2. Blanch the kale and put it in a dish, blanch the yuba and put it in the middle, take it out and put it on the yuba. Take a small bowl, make juice with soy sauce, salt, sugar, vinegar, pepper and sesame oil, pour it on the fish, and sprinkle with onion and shredded ginger;

3, hot oil, add pepper to fry, pour on the fish, put parsley. Try it quickly and make a fish that belongs to you.