1, tilapia is cleaned by the store, sliced, and then soaked in salt water for 30 minutes at home to remove blood.
2. Drain the soaked fish fillets and bones, put them into a bowl, add salt, egg white, cooking wine, white pepper and appropriate amount of starch, and marinate them evenly for 10 minute, then separate the fish fillets and bones after salting; Wash mung bean sprouts and prepare onion, ginger, garlic and coriander powder.
3. Add oil to the hot pot of Soul Golden Soup, fry the fish bones when the oil is hot, add onion, ginger and garlic to stir fry until golden, mash the fish bones after frying, add boiling water and cook for 5 minutes until the fish soup is thick and white, remove the residue, and serve the fish soup for later use.
4. Cook the oil in the pan again, add "Haorenjia" sauerkraut bag and seasoning bag to stir fry until fragrant, pour fish soup and boil it over high fire, then add washed bean sprouts, remove them after cooking and spread them at the bottom of the bowl.
5. Turn to low heat and slowly slide in the fish fillets and cook for 3-5 minutes. When the fish fillets are cooked, pour them into the soup bowl with bean sprouts and sprinkle with chopped green onion and coriander.
6, boil the oil again, add the pepper, burn the pepper oil until white smoke, remove the pepper and throw it away, and pour the pepper oil evenly on the pickled fish, baa ~
Fried tofu | tender tofu egg liquid starch minced garlic
1, rinse tender tofu and cut into thick slices; Prepare sauce, minced garlic, oyster sauce, soy sauce, salt and half a bowl of water.
2. Prepare egg liquid and dried starch, and wrap the tofu with starch and egg liquid in turn for later use.
3. Boil oil from the pan, and turn the oil heat to low heat. Put the tofu-wrapped slices into the pan and fry until both sides are golden.
4. Pour in the prepared sauce, cover it with medium and small fire and stew for 3-5 minutes. Take the juice out of the pan and sprinkle with chopped green onion ~