Fish in Hot and Sour Soup

Method

1. 01

   Step 1

   Prepare one sea bass

   

2. 02

   Step 2

   Cut two large fillets of fish meat along the fish bones and the fillets along the fish skin into butterfly slices. Cut the fish bones and fish head into pieces and set aside.

   

3. 03

   Step 3

   Starting from the tail, slice the fish fillets into butterfly-shaped pieces. (This involves making diagonal cuts along the fish's natural grain, making the first cut without cutting all the way through, and the second cut through completely.) Add salt to the fish fillets and stir well with chopsticks. Then add Shaoxing wine and let the fish fully absorb it until it becomes sticky. Finally, add egg white.

   

4. 04

   Step 4

   Heat the pot, add ginger slices, then add the fish head and bones.

   

5. 05

   Step 5

   Fry over high heat until white, then add cooking wine.

   

6. 06

   Step 6

   Pour in boiling water and simmer to make a white fish soup. Remove the turtle and set aside.

   

7. 07

   Step 7

   Heat oil in a pan, add tomatoes and stir-fry until the oil turns red. Then add mushrooms and pickled cucumber slices and stir-fry until they release their sour flavor. (Blanch the tomatoes in boiling water, peel them, and chop them into small pieces.) Add fish broth and continue to simmer.

   

8. 08

   Step 8

   Before cooking the butterfly fish fillets, coat them with a thin layer of cornstarch, knead them evenly, and then cook them one by one. Season with salt, chicken bouillon, and sugar, then remove from the pan and plate.