Herring 1 Black fungus 1
Eggs 1 ginger 1
Xiang Zao Lu 1 Cooking wine 1
White sugar 1 Salt 1
Starch 1
How to make bad fish fillets

Step 1

Method 1: How to make smooth fish fillets 1. Remove the scales from the middle section of the herring, wash it and use a flat knife against the fish bones to slice off the fish meat on both sides. Cut the fish skin into rectangular shapes along the grain of the meat (cut along the grain and it will not curl when heated, with a thickness of about 0.3-0.5 mm). Place the good fish fillets in a bowl, add appropriate amount of salt and cooking wine to marinate the ginger slices for a while, remove the ginger, add half an egg white and starch to make a sizing (about 3 tablespoons), mix well and set aside. 2. Soak the black fungus and remove the roots. Wash with light salt water to remove the sand and mud. Rinse with clean water. Add water to the pot and wait until the water boils. Add the black fungus and cook it out. 3. Heat the wok and pour in the oil (you can add more if the fish fillets are too oily to avoid sticking to the bottom). Wait until oilWarm the heat to about 30% and reduce the heat to low (heat the pan and cool the oil). Add the fish fillets one by one. When they turn white, carefully remove them and drain the oil. Return to the pan and add water to boil (the amount of water is about 2 soup bowls). Add salt and white sugar (about 3 tablespoon) fragrant glutinous rice braised (about 2 soup bowls) starch (stir the starch with water) until the soup becomes thick and bubbly (the gravy should be runny and should not be too viscous like a paste) add fungus and fish fillets and drizzle with a small amount of hot oil That’s it

Step 2

Method 2: Boil the fish fillets in water 1. Remove the scales from the middle section of the herring and wash it. Use a flat knife against the fish bones to remove the fish fillets on both sides. The fish skin follows the grain of the meat and slices into rectangular shapes (cut along the grain and the fillet will not curl when heated, about 0.3-0.5 mm thick. ) Put the sliced ​​fish fillets in a bowl, add some ginger slices, marinate with some salt and cooking wine for a while, take out the ginger, add half an egg white and starch for sizing (about 3 tablespoons), add a small amount of oil (about 1 tablespoon), mix well and set aside. 2. Soak the black fungus and remove the roots. Wash with light salt water to remove the sand and mud. Rinse with clean water. Add water to the pot and wait until the water boils. Add the black fungus until cooked. Remove and serve on a plate. 3. Heat the wok, add water and turn to low heat. Spread out the fish fillets one by one and put them in until they change color and float. Carefully remove them and put them back into the wok. Add water and bring to a boil (the amount of water is about 2 soup bowls). Add salt and white sugar (about 3 tablespoons) and fragrant. Braised glutinous rice (about 2 soup bowls), starch (stir the starch with water), the soup will be thick and bubbly (the gravy should be runny, not like a paste), add the fish fillets and pour a small amount of hot oil or sesame oil on the fungus. Cooking Tips for Chao Liu Fish Fillet

The fish you can choose is herring, grass carp, black fish, sea bass, mandarin fish and dragon fish