Boiled fish fillets in water

1. Prepare all auxiliary materials.

2. Separate fish bones and fillets (the fillets given by the fish chef).

3. Mix the fish bones evenly with a small amount of water and salt, remove the blood, and add a little salt, white sugar, chicken essence, and cooking wine. Mix well by hand.

4. Add a little white sugar, salt, chicken essence, cooking wine to the fish fillet, and then add a little water. Stir well until the fish is sticky and absorb all the juice; Then add a small half egg white to it and stir well again; Then add corn starch, mix well, and the surface of the fish fillet is coated with a thin layer of batter; Finally, add a little clear oil and seal it to prevent the fish fillets from drying out.

5. Heat the wok and pour in oil, with a temperature of 50%. Put the fish bones into the wok and fry over low heat until they change color. Remove from the wok.

6. Pour oil into the pot, stir fry scallions, ginger, and garlic until fragrant. Add 2 tablespoons of bean paste, salt, and pepper to stir fry evenly.

7. Add boiling water, put the fish bones in and bring to a boil. Boil over low heat for 3 minutes and remove from a large bowl.

8. Put the marinated fish slices into the pot in sequence and disperse them, then gently rotate the pot to prevent sticking; Then use a spoon to press down the fish slices floating on top of the soup; After shaping the fish fillets, gently push them with a spatula to disperse them; Bring to a boil over high heat for about a minute, then pour together into a large bowl.

9. Start another pot and heat the oil. Cool the oil. Put the star anise, Sichuan peppercorns, and fragrant leaves in low heat and heat the oil until it emits smoke.

10. Place scallions, garlic, and chili peppers on top of the fish, pour the cooked seasoning and oil over the fish, sprinkle with scallion flowers, and enjoy.