Cook fish with authentic soybean milk

What I taught you to do was to cook fish with soybean milk.

Ingredients: a 2 kg snakehead, 700ml soybean milk, 4 small vegetables.

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Seasoning: 5g from Jiang Mo, cooking wine 10ml, salt, black pepper and sesame oil.

Exercise:

1. Slaughter the snakehead first, remove the head and bones, and then cut the fish into 0.3cm oblique slices for later use.

2. Stir the fish fillet with egg white, starch, pepper and cooking wine, and let it stand for 20 minutes.

3. Marinate fish heads and bones with ginger slices in cooking wine for 30 minutes to remove the fishy smell.

4. Grease the bottom of the pot, add appropriate amount of salt, add fish head and fish bones and fry until golden brown, then add soybean milk to boil, boil for another 3 minutes (completely remove the beany smell), and then filter out the fish head and fish bones.

5. Add the right amount of seasoning, then add the fish fillets and cook for 2 minutes.

6. Sprinkle appropriate amount of chopped green onion and sesame oil (red oil is also acceptable) and serve.

Precautions:

1. Soymilk must be cooked for a while, or it will smell like beans!

2. If you don't like snakehead, you can also use crucian carp and grass carp instead.

If you like ham, you can add a little, which will be more fragrant when you drink soup.

This is boiled fish with soybean milk, which is very tonic. After cooking, the soup is white and very appetizing. Take a sip, it's almost like a fairy. Take a bite of meat, it's tender and slippery. It's a rare food on earth.