Spicy Chili Moqing Fish Fillet

Overview

Qingjiang fish is delicious and rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients.

Cut the Qingjiang fish into thin slices and run it through clean water several times to control the water. Add salt, chicken powder, pepper powder, cooking wine, egg white, cornstarch, and slurry until the fish soup is cooked. It is ready to use! Cut the fish bones into sections for later use!
Useful for cutting ingredients.
Heat up the rapeseed oil in a pan, fry the fish bones on both sides, and sauté the ginger slices until fragrant.
Turn on high heat, add 3 pounds of stock or boiling water, cooking wine, and white pepper and cook for 10 minutes.
Reduce the heat to low and put the fish into the pan piece by piece. When the fish meat turns white, turn off the heat and place it in a soup basin.
Heat rapeseed oil in a small aluminum pot, add fresh vine peppers, and fry the pepper oil over low heat. Then add the chili rings and stir the garlic until fragrant and become the chili paste.
Finally, add the pepper and sesame ingredients into the fish fillet soup, stir gently to let the pepper and sesame flavor blend into the fish soup.