If you are tired of eating steamed fish, try this method, the meat is tender and has no fishy smell, and it is better than sauerkraut fish

In order to avoid wasting fish heads and bones, it is recommended to go to the supermarket to buy fresh fish body, I use pangasius, pangasius is much more affordable than longli fish, the meat is delicate and there are no spines, which fully meets the conditions for making scallion oil fish;

If you want to have no fishy smell, in addition to pickling, you have to do one more step - cleaning, cleaning before pickling, this step is also the key to reducing the fishy smell, cleaning is not to rinse the fish fillet a little bit of water, it is necessary to clean it repeatedly, wash off the blood and mucus on the surface of the fish fillet, until the washed water is clear, not so slimy, so that part of the fishy smell is washed off, and after cleaning, take it out and squeeze out the water;

Then the next is pickling, pickling is also very critical, there are 3 steps, seasoning, sizing, locking the water, first add ginger, cooking wine, salt, white pepper seasoning, grasp and mix evenly, ginger, cooking wine and white pepper are fishy, can not be omitted, after grasping and mixing evenly, add a small spoon of lake and an egg white, so that the fish fillet is starched, the fish fillet will be more smooth and tender, and finally add a little cooking oil to grasp and mix evenly, lock the moisture on the surface of the fish fillet;

Understand the key 2 steps, but also to prepare some ingredients, ingredients can be selected according to their preferences, the ingredients are to increase the taste of the dish, but also to make the dish look plumper, commonly used ingredients are lettuce, black fungus, oily lettuce, enoki mushrooms, bean sprouts, etc., understand the above points, scallion oil fish fillets are very simple to make, friends who like can try!

【Ingredients】1 piece of pangasius, lettuce, black fungus, shallot, ginger, salt, cooking oil, steamed fish soy sauce, white pepper, starch, egg white;

【Preparation of scallion oil fish fillet】

1. Deal with the prepared fish first, no matter what kind of fish you need to slice into a fillet first, the fillet should not be too thin, too thin and easy to break during the operation, I bought pangasius today, first cut along the middle line, and then cut it diagonally into slices, and the diagonal slice looks like the cross-section will be larger;

2. After the fish fillet is cut, start to process, clean first, this step is very important, the fish fillet is placed in clean water, grab and wash, clean it several times, change the water when the water becomes turbid, clean until the water of the fish fillet is not so turbid, take it out and squeeze out the water;

3. Put the fish fillets in a large basin, add shredded ginger, cooking wine and white pepper to remove the smell, season with salt, and mix evenly;

4. After grasping and mixing evenly, add a spoonful of corn starch and an egg white to starch, continue to grasp and mix evenly, and finally add a little cooking oil to lock the moisture of the fish fillet, and put it aside to marinate for 15 minutes, so that the fish fillet tastes more smooth and tender;

5. After the fish fillet is ready, prepare a few ingredients, soak and clean the fungus and thinly sliced lettuce in advance, and blanch the side dishes;

6. Bring water to a boil in a pot, add a little salt and cooking oil, add the prepared vegetables, blanch and remove them, remove them and put them at the bottom of the pot for later use;

7. Blanch the water of the vegetables continue to boil over high heat, turn off the heat after boiling, and put in the fish fillet, so that the fish fillet can be heated more evenly, and will not spread out, after the fish fillet is put in, turn on low heat to cook the fish fillet until it changes color, the fish fillet does not take too long to cook, and the discoloration can be out of the pot;

8. After cooking, take out the fish fillet, put it on the vegetables, sprinkle with chopped green onions, pour hot oil, sizzle, the fragrance of green onions is all stimulated, and finally pour a little steamed fish soy sauce, the fragrance of green onions and seasonings are fused together, and the saliva in the mouth is already secreted;

9. The fresh and tender scallion oil fish fillet is completed, and the best partner for rice will be snatched up on the table

Summary of the preparation of scallion oil fish fillet:

1. Try to choose fresh pangasius fillets if you have fresh pangasius fillets, which has a better taste than frozen;

2. Fresh green onions can be prepared appropriately, and the fragrance of green onions will be stronger;