How to make "Golden Soup Flavored Sea Bass" sour, spicy and refreshing, full of umami, and the fish meat is smooth and tender

Overview

How to cook How to make "Golden Soup Flavored Sea Bass" sour, spicy and refreshing, full of umami, and the fish meat is smooth and tender at home

Tags

• hot dishes
• appetizers
• home cooking
• bass
• chicken essence
• cooking wine
• egg white
• enoki mushroom
• onion festival
• pickled ginger in laotan
• pickled cabbage
• pickled wild sansho pepper
• thin ginger slices

Ingredients

Steps

1. 1 Appropriate amount of enoki mushrooms, cut off the old parts, break them up with your hands, wash and drain the water and set aside. Soak appropriate amounts of ginger, pickled wild san pepper, and pickled cabbage in Laotan. Cut the ginger into slices, soak the wild san pepper and cut into pepper sections. Squeeze out the sour water from Laotan pickled cabbage, cut into shreds, and put them on a plate together for later use;

   

2. 2 Take a live bass, knock it out with the back of a knife, scrape off the scales with the back of the knife, cut the fish belly, take out the internal organs, be careful not to break the fish gall, otherwise it will be bitter, dig out the gills at the heel of the knife, cut off the fish head, shave off the big bones of the fish, remove the big bones (fish steaks), cut off the tail, trim it (for a more beautiful plate), chop the fish bones into pieces and put them in a bowl for later use, use a diagonal knife (45) to cut out the fish fillets, and put them in a bowl for later use;

   

3. 3 Take another small bowl, add thin slices of ginger, green onion sections, and an appropriate amount of cooking wine, crush it with your hands, squeeze out the ginger and green onion juice, add an appropriate amount of salt to the bowl containing the fish bones, and mix well. Pour in the green onion and ginger juice and mix well. Marinate for ten minutes, add an appropriate amount of salt, a small amount of water, and scratch until sticky. After sticky, add cornstarch, half an egg white, and a small amount of water, scratch until sticky again, and finally add a small amount of oil to stir evenly (to prevent the fish fillets from sticking when they are put into the pot);

   

4. 4 Heat the pot and pour in an appropriate amount of oil. Add a spoonful of yellow lantern sauce, add chopped pickled ginger, pickled wild pepper, and pickled cabbage. Stir-fry over medium-low heat to remove the dryness and water vapor of the pepper. Stir-fry out the aroma of the pepper and pickled cabbage. Add an appropriate amount of stock after stir-frying. , pour in the fish bones and turn to high heat, add an appropriate amount of salt and pepper, cover the pot and bring to a boil. After boiling, turn to low heat and simmer for 3 minutes. After 3 minutes, use a slotted spoon to remove all the rest except the fish soup into a bowl. Use chopsticks to shape the fish head and tail, and flatten the fish bones;

   

5. 5 Pour in the enoki mushrooms and bring to a boil over high heat. Use a spoon to break up the enoki mushrooms. After cooking, use a slotted spoon to scoop out the mushrooms and pour them onto the fish bones. Use chopsticks to break up the enoki mushrooms. Turn to a small hot pot and scatter the fish fillets. Pour in an appropriate amount of pickled pepper water and chicken essence. Spread evenly with a spoon. After the fish fillets are cooked, take them out and cover them with the enoki mushrooms. Pour the soup on the fish fillets. Finally, sprinkle in colorful silk for decoration. It is delicious.

   

6. 6 Finished product pictures