Preparation Materials: 600g of blackfish, oil, soy sauce, green onion. Prepare green onion and fish fillet. Fish fillets with appropriate amount of starch to grasp until battered. Boil water in a soup pot, add an appropriate amount of fine salt, and when the soup is boiling, put the fish fillets in the pot. Count for three seconds, drain the fish and set aside. Blanch the fish fillets on a plate, add the appropriate amount of soy sauce. Sprinkle with chopped green onion. Hot moderate amount of salad oil poured on the fish fillets can be.

The fish fillet is smooth and tender, spicy and delicious. If you want, you can try it. Add salt, pepper, cooking wine, onion and ginger juice to a bowl, mix well, then add a spoonful of potato starch, mix well and leave for 10 minutes. Wash and marinate the fish, add a pinch of salt and a good amount of water to the basin, rub the fish clean and squeeze the dry water into another basin. Until the fish fillets are a bit sticky, add half of the egg whites and mix well again. The egg white will make the fish smoother. Mix this with the dry starch, which locks in the water and keeps the fish tender, and marinate the fish for 10 minutes to soak in the flavor.

My uncle is old and has trouble with his legs, so I hired an old babysitter for him. Today, I went to my uncle's house for lunch. The old nanny made a pickled fish, the fillets were tender, not rotten, and tasted better than what I made. Then she shared with me three tips for kimchi fish fillets. Well, without further ado, I'm going to share with you three tips for pickled fish fillets and the proper way to make pickles and fish.

Salted fish must not be underused with egg whites and starch, let's clean the fish, control the dry water, add salt, pepper and cooking wine to capture it well, make sure to capture the egg whites first, the egg whites can make the fish more smooth and tender in flavor. After the egg white is evenly captured, apply a thin layer of starch evenly captured, starch is to protect the water in the fish, as well as the egg white that has just been captured, cooking without loss, so that the fish is not perishable and the taste is tender. Ingredients to be used are dragonfish, egg white, white pepper, cooking wine, salt, monosodium glutamate (MSG), sugar, starch, shredded ginger, bell peppers, green onions.