Cooking Steps

1. 

   Step1:Fish head, tail, bone and skin. Chop the head and tail skin and soak in cold water for 20 minutes to remove the blood. The bottom of the soup is as white as milk. Cut the fillet. The fillet is thicker. It is not fragile after the finished product. Soak the fillet in cold water for 20 minutes to remove the blood water. The finished product can be mellow and white. Paste the fish fillet. The dried fish slices are added with salt (a little more). After the finished product, the fish can highlight the fishy smell and reduce the fishy smell. Add MSG (a small amount), cooking wine and white pepper. Mix well. Mix until the fillet is sticky. Add an egg white and mix well until it is fully absorbed on the surface of the fillet. Then add a small amount of dry starch and mix well for cooking.

2. 

   Step2:Make the bottom of the soup. The key to success.) Heat the soup bottom. The fire power of the family kitchen can't match that of the restaurant. You should first heat the red pot. Add oil and then oil. Then add a small amount of vegetable oil in the salad oil. The oil quantity is about 3 Liang. When the oil is burnt, smoke. Put the head and tail bone first. If it's too much, put it less. It's about three times the oil. Then stir fry. Copy the minced fish. Pay attention not to stick the bottom of the pot and the smell of burnt. But the bottom of the pot must be slightly burnt. That kind of coke does not affect the color. This is the key to mellow. Then add boiling water. Add slowly. Keep the water boiling. The amount of water is about three times that of fish bones. At this time, you immediately see that the soup turns milky white. The fire lasts for five minutes. The fish soup is very thick and white. But the smell is earthy. At this time, add pepper, pepper, ginger, garlic and seasoning wine (pay attention not to be too strong when adding ingredients, which will cause the water not to boil. The cooking wine is less, which affects the color more.) The soup continued to boil for 5 minutes. At this time, the soup was thick and white. It was a little sticky. The smell of fish was fragrant. There was no smell of earth. Then add a little salt, MSG and pepper. Turn off the fire. Filter the fish bones and ingredients. The bottom of the soup is finished.

3. 

   Step3:Saute pickles. Hot pot. Saute with a little oil and garlic. Stir fry in high heat. Stir fry well. Pour out. Be careful not to cook with soup. Lose crispness. Fragrance. Add boiling water if the amount of water is too small. The amount of soup is about 1.5 times that of fish fillet and pickle. Add chicken powder, monosodium glutamate, chicken powder and sugar. (be careful not to salt. Fish fillet and pickles are salty.) Then pour the soup on the pickles. Add boiling water and a small amount of rice wine. Pepper ginger. Add fish fillet. Slowly spread. Cook for more than 3 minutes. Control dry water. Fish fillet in sou

4. 

   Step4: