The method of marinating the pickled fish fillets to make them tender is as follows:

1. The thickness of the fish fillets is best controlled at about 4 mm, and cannot be cut too thick, otherwise the fillets will It is not easy to taste, and the cooking time will be longer depending on the thickness of the fish fillets, so the fish meat will become old easily; do not cut it too thin, otherwise the fish fillets will easily boil apart.

2. After the fish fillets are cut, remove the fishy smell. Rinse the cut fish fillets, put them into a bowl, add ginger, green onions, pepper, and cooking wine and marinate for 5 minutes. Be careful not to add salt. Otherwise, the fish will be dehydrated and will not be fresh and tender if cooked later.

3. After marinating for 5 minutes, it will be battered. The restaurant cook told me that adding this step can keep the fish meat moist and make the fish meat more tender and smooth. Prepare a small bowl, beat egg white into it, add pea starch (about 50 grams), stir it and pour it into the fish fillets, and mix with your hands to evenly coat the fish fillets with batter.