Fish can be said to be everyone's favorite ingredient and a nutritious meat. Generally, fish is rich in amino acids and high-quality protein. Eating more fish can promote children's growth and development and improve the immunity of the middle-aged and elderly. There are many ways to cook fish; my favorite is "boiled fish." Boiled fish is a delicacy that many people love to eat. It is a dish with a high order rate on the table. Its spicy taste and rich aroma open people's appetite, and they will eat two more rice bowls without realizing it.

There are many ways to make boiled fish, such as cooked fish fillets, boiled fish, and pepper fish. The taste of boiled fish varies depending on the place and eating habits. Some details will change, but the general direction is the same. All fish are sliced , diced, marinated, starched, and then cooked. The taste is spicy and fresh, the texture is smooth and tender, and incredibly delicious! The boiled pork slices I want to share with you today differ from what you usually come into contact with. The taste and taste are pretty good. It is a simple and quick method. The following is the production method.

Home-cooked Boiled Fish Fillet

【Main ingredients】：1 silver carp tail

[Marinade seasoning]: half a spoon of salt, two spoons of onion and ginger water, one spoon of pepper, 2 spoons of cooking wine, 1 egg, 1 spoon of starch

[Other seasonings]: 2 spoons of salt, 1 spoon of white wine, half a head of garlic, 1 section of green onion, 2 spoons of yellow lantern sauce, 3-4 spoons of light soy sauce, 1 handful of peppercorns, 4-5 dried chilies, 1 stalk of coriander

Production method and steps

[Step 1]: Debone the fish tail, cut it into thin slices with a slanting knife, and put it into a bowl. Add 2 spoons of salt and 2 spoons of white wine. Then wash it with your hands for 2 minutes and rinse it several times with clean water until it becomes clear.

[Step 2]: Wash the fish, squeeze the water with your hands, and put it into a large bowl. Add half a spoonful of salt, 2 spoonfuls of onion and ginger water, 1 spoonful of pepper, 2 spoonfuls of cooking wine, egg white, and 1 spoonful of starch in turn, then mix well and marinate for 10 minutes to make the fish tasty.

[Step 3]: Prepare the seasoning while marinating the fish. Chop the garlic into fine pieces, chop the green onions, cut the coriander into sections, and cut the dried chilies into small sections. Then put them separately on a plate. Also, add a small handful of Sichuan peppercorns and dried chilies together and set aside.

[Step 4]: Bring the pot to a boil over high heat, then turn to low heat to keep the water slightly boiling, then add the marinated fish fillets into the pot one by one.

[Step 5]: Put all the fish fillets into the pot, turn on a slightly higher heat, bring the water to a boil, then quickly take them out, drain the water slightly, and serve.

[Step 6]: Reheat the pan, add a little oil, put the minced garlic and chopped green onion into the pan, and stir-fry until fragrant, then add two spoons of yellow lantern sauce and stir-fry until fragrant, then add 3-4 spoons of light soy sauce and a spoonful of soup used to cook fish fillets, and simmer the soup over medium heat until it becomes thick.

[Step 7]: Pour the prepared sauce evenly over the fish fillets.

[Step 8]: Sprinkle the remaining minced garlic on the fish fillets. At the same time, put the peppercorns and dried chilies into a wok. Pour boiling oil into the wok to bring out the aroma of the peppercorns and dried chilies. Could you quickly pour it on the fish fillets and top with coriander to complete the dish?

Cooking Tips

(1) After the fish fillets are cut, it is best to sprinkle them with salt and white wine for a while and then rinse them clean. This can effectively remove the fishy smell of the fish meat, and the fish fillets will taste fresh and tender.

(2) Marinating fish is significant, and the main thing is to get the seasonings right. First, knead the fish with salt, cooking wine, scallion, and ginger water, then add egg white and mix well to allow the fish to absorb the white. Finally, add starch to lock in the moisture. This is the correct way to make fish smooth and tasty.

(3) When cooking fish, use low heat to boil the water. If you use high heat, the starch in the fish will be dispersed, and the fish will be overcooked.

(4) Wait to cook the fish briefly; generally, 30 to 40 seconds will be enough.

(5) The minced garlic should be added twice to strengthen the garlic flavor. It is best to use hot oil to wash out the aroma of peppercorns and chili peppers so that the aroma of the seasoning will be released better.