Blackfish (one)

Supplement

Scallion (one piece)

Kitchenware

Cooking pot, wok

Classification

Meat Common Dishes Private Dish Homemade Hot Dishes Slightly Spicy Cooking Hours Normal Difficulty

Ingredients.

Wash and remove the head of the fish. Put a kitchen towel underneath and on top, using to handle from the spine into two pieces.

Limber the fish. But this is a step that the fish seller will get for you if you don't buy the fish at the supermarket.

The fish is cleaned, the knife is tilted to slice off the bones and the belly of the fish, leaving the net fish,

The head of the fish bones cleaned of blood and spare. It is best to wash a few times this is the key to later fish soup milky white.

The fish meat block washed clean blood, put a piece of kitchen towel underneath, the knife is angled 40 degrees, starting from the end of the fish, the direction of the knife blade toward the tail. Fillet the fish.

Slice the fillets, scrub them with a tablespoon of salt, then rinse and rinse them again and again to make them crystal clear. Be sure to wash the fish into clear fillets, the fish is more flavorful and refreshing.

Marinate the fish with 1 teaspoon of salt, 1 teaspoon of white pepper, half of an egg white, and 3 teaspoons of dry starch. Let stand for 20 minutes.

Blanch the sauerkraut in julienne strips and set aside. Chili pepper cut circles and pepper together. Fish head bone fish skin ready, ginger sliced.

Oil in the pan and sauté onion, ginger and garlic, down into the fish head fish tail fish bones fish skin, etc. Stir fry for a minute.

Put in the sauerkraut and continue to fry for a minute. Add enough boiling water.

Bring to a boil over high heat and cook over medium heat for 20 minutes until the fish soup is white. Season with salt. Fish out all the ingredients in the soup and spread them on the bottom of the bowl. (Each family eats different sizes of salt, be sure to adjust your own taste).

The pot of fish soup on high heat, fish fillets a little bit into the, shake the pot, the top of the fish fillets 7 mature fish out on top of the bowl.

Strain the fish stock into a bowl.

Put the oil in the pot, cool the oil when the peppers and chili pepper rings, low heat, pay attention to the chili pepper, become red in the yellowish and shiny dry crisp. Pay attention to observe don't boil over the fire.

The peppers and chili peppers out on the fish fillets, green and red chili peppers sprinkled on the fish fillets.

The oil is boiling on high heat, pouring on the fish fillets. Pouring oil this link is very important, the finishing touch, be sure to put the oil burning hot smoke, visual inspection of the smoke constantly emerging. Pour on the squeak only flavor.