Boiled mullet fillets

Overview

I randomly bought a large mullet when I went shopping at the supermarket on the weekend. I processed it myself when I came back and made two delicious dishes. I trimmed the fish body and filleted it to make boiled mullet fillets. After frying the fish head, tail and fish bones, I stewed a small pot of mullet soup. It was a simple and nutritious lunch for the couple with one dish and one soup~~~

Tags

• hot dishes
• old man
• sichuan cuisine
• dinner with friends
• autumn recipes
• lunch
• chives
• cooking wine
• cornstarch
• ginger
• lettuce
• minced garlic
• pixian doubanjiang
• rapeseed oil
• white sugar
• zanthoxylum bungeanum
• mullet
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Kill and wash fresh snakeheaded fish

   

3. 3 Remove the head, tail and fish bones before filleting the fish

   

4. 4 Add 1 teaspoon of salt, a little sugar and a little cooking wine to the fish fillets

   

5. 5 Add 2 tablespoons of cornstarch and mix well, then add a little rapeseed oil to seal and marinate for 15 minutes

   

6. 6 After the pot is hot, pour in rapeseed oil and sauté the onion and ginger until fragrant, then serve

   

7. 7 Add the fish heads and bones and fry until brown, then pour into a casserole to stew the fish soup

   

8. 8 Leave the base oil and add appropriate amount of water

   

9. 9 After boiling, add lettuce

   

10. 10 After blanching, take it out and put it into a stone pot

    

11. 11 Add 2 spoons of Pixian bean paste to the soup and bring to a boil

    

12. 12 Then slide the fish fillets into the pot one by one and bring to a boil over high heat

    

13. 13 Pour into stone pot

    

14. 14 Remove from the pot and add an appropriate amount of rapeseed oil

    

15. 15 Sauté onion, ginger, garlic, Sichuan peppercorns and dried chili until fragrant and pour over the fish fillets

    

16. 16 Serve on the table and enjoy