Practice: fishy tendons, in the fish head below the back of the fish across the back of a cut, and then near the tail of the fish is also across the cut on the

will see the cross-section of the dark red fish meat have a small white spots, pinch the nails of the small white spots,

You will be able to slowly tug the white tendons out of the strength of the slow. You can also use the back of the knife to tap the back of the fish while you are tugging, which will make it easier to pull out.

You can also cut the fish in sections, and in each section you can see small white spots in the flesh, which can also be easily pulled out.

2. Put a little oil in a pan over high heat, and fry the fish for a little while, it doesn't need to be cooked much.

3. Turn the fish over and fry for another minute, even if the skin is rotten.

4. Add lukewarm water that doesn't cover the fish, bring to a boil over high heat, and then skim off all of the foam as it turns milky white.

5. Time is urgent to continue to cook with high heat, 10 minutes or so there will be a thick milky white, plenty of time on the medium-low heat stewing time and then a little longer, observe the soup thick can be

1. buy fish, of course, scraping scales and cut fish pieces

2. first of all the pot into a moderate amount of oil, add a portion of the onion, ginger, and garlic, sautéed after the smell of the prior to the salt,

Flour, thirteen spices mixed well, the fish is a good choice, but not a bad idea. p>Flour, thirteen spices mixed fish into the pot, fried about 5 minutes cooked can be out of the pot.

3, and then add water to the pot, put the rest of the onion, ginger, garlic, thirteen spices,

4, the pot boiled add just out of the pot of fish, this time you can according to personal taste to add salt ah vinegar ah ah a variety of seasonings,

and put the tofu. By the way, into the tofu did not cut with a knife, is broken into large blocks in the block into the pot to cook,

always think that this way the tofu will be more flavorful,

6. and then add seasoning to add the flavor is almost the same, you can be stewed in medium heat,

Small Grass Carp 1 (about 700g), pickled sauerkraut 250g, chopped pickled artichoke pepper 8,

Old ginger minced 1 tablespoon (15g), 1 tablespoon (15g) chopped green onion, 1 egg white, 2 teaspoons (10g) white pepper,

1 teaspoon (5g) sugar, 1 teaspoon (5g) salt, 1 tablespoon (15ml) oil,

1 tablespoon (15ml) white wine, 3 bowls of broth (or water)

Fish bones and fish fillets respectively. Pour in the white wine (to remove the fishy odor) and soak for 5 minutes, then rinse with water.

Separately mix in egg white, salt, sugar and white pepper (1 tsp, 5g) and marinate for 10 minutes.

Remove the gills and fins of the processed grass carp, chop off the head, and slice off two large slices of clean meat from the fish body with the knife flat.

Slightly cut the head of the fish and the main bone of the fish into pieces and put them in a container. Then slice the meat into small slices and place in a separate container.

Squeeze the sauerkraut and cut into 2cm wide pieces.

Heat the oil in a frying pan over high heat (until it's about 8 minutes hot), stir-fry the sauerkraut for 2 minutes, add the broth (or water),

adjust the salt and ginger, and boil for 6 minutes (this process not only cooks the acidity of the sauerkraut into the broth, but also reduces the salty flavor of the sauerkraut).

Put the seasoned fish bones into the boiling pot and cook for 5 minutes to release the flavor into the white soup.

Put the fish fillets, one by one, into the boiling broth and cook for 1 minute. Bring to a boil again, then remove from the pot and serve in soup pots.

Take another frying pan and heat the oil over high heat until very hot.

Pour in the chopped bell peppers and stir-fry to release the flavor, then pour over the top of the fish soup and garnish with the chopped green onions.