1. After the snakehead is slaughtered, it is washed and dried, the tail is cut off, and the interrupted fish is removed along the back;

2. There is a small amount of fishbone residue near the belly of the picked fish, which is removed with a knife;

3. Cut the remaining fish without thorns into thin-haired fillets obliquely along the skin;

4. Cut the remaining fish chops into sections, and keep them together with the head and tail skins for later use.

5. Drain the blood of the previously treated fish rack in boiling water, and then take it out to dry;

6. Put the salted fish into a casserole filled with water, and add ginger slices (a little more), lotus roots (peeled and cut into hob blocks) and onion segments;

7. After the fire boils, boil it over low heat for 2.5? 3 hours, then add the right amount of salt and chicken essence.

The method of black fish soup

1. Prepare 1 Wild snakehead (mine is a little small, I used 2).

2. Remove fish scales and clean internal organs. The wind died away.

3. Soak the fungus, cut the onion, slice the ginger, wash the medlar, and slice the bacon for later use.

Cut the fish for later use.

5. Pour a small amount of oil into the pot and stir fry. Please don't put too much oil here, because bacon itself is oily and there is too much oil.

6. Add snakehead and stir-fry until it changes color. Add wine and stir well.

7. Add the sliced meat and fungus and mix well.

8. Add water to the pot, boil and drain the white water, and turn to low heat.

9. The soup is white. Turn on the fire, add Lycium barbarum and scallion and cook for a while, then turn off the fire.

10. Loading

The practice of braising black fish in brown sauce

1. Kill the snakehead and wash it. Cut diagonal flowers on both sides with a knife. Rub some salt, add a few slices of ginger and marinate for half an hour.

2. Kill the snakehead and wash it. Cut diagonal flowers on both sides with a knife. Rub some salt, add a few slices of ginger and marinate for half an hour.

3. Preheat the oil pan. Put the snakehead in the pot. Fry slowly over medium heat. Add some cooking wine

4. Preheat the oil pan. Put the snakehead in the pot. Fry slowly over medium heat. Add some cooking wine

5. Add the right amount of water. Add soy sauce. Salt, boil over high fire and simmer over medium fire.

6. Appropriate amount of garlic

7. Pour the garlic into the pot. Add chicken essence. When the soup in the pot thickens, it can be served.