Poached Crispy Basil

Overview

How to cook Poached Crispy Basil at home

Clean the fish, separate the meat and bones, and cut the fish into fillets about two millimeters thick.
Two spoons of starch, one spoon of cooking wine, two grams of pepper, two grams of stock powder, three grams of salt, a little sesame oil, one green onion chopped, three grams of ginger sliced, one egg and only the egg white.
Add 2 tablespoons of starch to the filleted fish, 1 gram of egg white, 1 gram of pepper, and 1 gram of salt; marinate for about 20 minutes.
Add two bowls of water to the pot, add ginger slices, add fish bones and bring to a boil over high heat. After simmering for ten minutes, add an appropriate amount of salt, one gram of pepper, and two grams of stock powder. Add the fish fillets one by one and cook for about four minutes. Turn off the heat and add a little vinegar and a little sesame oil.
After putting it on the plate, sprinkle with chopped green onion, isn't it beautiful? The fish in the soup is crispy. Delicious