Spicy seabass

Overview

The dish I cooked during the annual break~green peppercorns were picked in the community.

Wash the green peppercorns in water in advance.
Use a knife to cut the fish flesh close to the main bone.
Cut the meat along the fish bones on both sides (use a rag to help the fish slip)
Cut off the fish fillets by diagonally cutting along the skin.
Look at how clean the fish pieces are!
Chop the fish bones, fish head, fish tail and fish skin into pieces.
Add salt, starch, onion and ginger to the fish fillets and mix well.
Boil the water in the pot, add some oil and salt, add the lettuce and blanch it.
Take it out and put it in the bottom of the bowl.
Heat oil and sauté ginger slices until fragrant. Fry fish bones and the like until both sides are brown. Add appropriate amount of salt and cooking wine or vinegar to boil.
After the soup boils, skim off the foam.
Pour in fish fillets.
Quickly use a spatula to spread it lightly, add a few drops of light soy sauce and sprinkle a little pepper before serving.
Pour the cooked fish fillets and soup into the lettuce bowl.
Heat the cold oil in a pan and sauté the ginger, garlic and chili until fragrant.
Add a tablespoon of Laoganma tempeh.
Stir-fry over low heat until the flavors are released (don’t burn it)
Pour into a bowl.
Add green peppercorns and scallions, heat some hot oil and pour it on top.
If you like it spicy, add more chili pepper.
This kind of dish is heavy on fat and flavour, so you can add more seasonings~ but it’s not salty!