Personally, I think it depends on the requirements of the characteristics of the dishes and the grade of the banquet. Salted dishes will be whiter, smoother and tender, but not all kinds of dishes should be put, and the cost of vegetables should be considered!
You can marinate black fish fillets without egg white. Steps to play: Slaughter the snakehead, remove the bones and take the meat, cut it into small pieces of 2 mm, slightly soak the bleeding water in clear water, control the water, and then expose the excess water with a towel. Keeping the surface dry can avoid desizing. Put the fillets into a bowl, add salt and a little soaked onion Jiang Shui, and grab them evenly. Salt can destroy the cell tissue of fish and make fish absorb more water. Wet (or not) the starch and egg white, and grab them evenly. Starch and egg white can make fish more crisp, tender and slippery. Finally, pour peanut oil and seal. Peanut oil is to better wrap starch on the surface of fish, and at the same time, it does not stick to each other when lubricating oil.
Prepare a snakehead, behead the snakehead, and cut the back to remove the fishbone. Fish fillets are sliced at a 45-degree angle and can be cut into large pieces. Making large pieces of food at home is enjoyable, and the thickness should be controlled at 0.5 cm. Cooking at home is not too particular, and the way you like is the best.
Tomato fillet with black fish: scratch and cross the top of the tomato with a knife, blanch it with boiling water, peel off the tomato skin gently, dice the tomato, put it in a hot pot and fry it in cold oil until it is muddy, add appropriate amount of tomato sauce and salt chicken essence, and take it out for later use. Heat the oil, add the onion, ginger and garlic slices and stir-fry until fragrant, then add the fish fillets.
A little cooking wine, stir well, add the fried tomato sauce, add a little water and stew for 5 minutes to collect the juice. Sprinkle with sesame oil, coriander and shallots, and the delicious black tomato fillets are ready.
Fish fillets in black fish soup: Wash the black fish fillets for later use. Heat the fish head, fish bones and oil, put them in a pot and fry them on low fire until both sides turn yellow, then add boiling water to stew 15 minutes, take out the fish bones to ensure that the soup is clean and free of fishbone, add salt, chicken essence and a little soy sauce to taste, and then add washed fish fillets to stew for 3-5 minutes. You can eat both soup and meat, which is very nice.