Milky White Perfume Fish

Buy a spotted fish at the vegetable market and ask the vendor to handle it, cutting the fish bones into pieces.

Slice the fish meat and set it aside for use at home.

Side dish: bean sprouts.

Side dish: cucumber (since we have cucumbers at home that haven't been eaten yet, this time I chose cucumber as the side dish. Actually, everyone can choose the side dish they like, for example, asparagus lettuce, red bell peppers, and so on.)

Wash the bean sprouts clean and cut the cucumber into pieces.

Bring a pot of water to a boil, and after the water boils, add a little peanut oil.

Blanch the bean sprouts and cucumber and set them aside. Bean sprouts can be boiled for one minute, and it's best not to cook the cucumber for more than 30 seconds.

Place the cooked side dishes on the bottom of the plate.

Add a little cooking wine, salt, and white pepper to the fish slices and mix evenly, kneading until the mixture becomes sticky and adheres to your hands.

Add a little starch and mix evenly again.

Place the fish fillets onto a plate, then add peanut oil and mix evenly to coat.

Heat the wok and add some oil, then a little salt.

Put the cleaned fish bones into the pan and start frying.

At the same time, prepare some green onions and cut out the white part for later use.

Pan-fry the fish bones until both sides are slightly yellow, then add the white parts of the scallions and sauté until fragrant.

And immediately add a little cooking wine to remove the fishy smell.

And quickly add boiling water. Note that adding boiling water makes the broth thicken faster and the flavor purer. I haven't tried with cold water, so I don't know the effect.

Boil on high heat for about five minutes (this mainly depends on your stove), until a thick white broth is produced.

Scoop the fish bones onto a plate and set aside.

When the soup boils again, add the marinated fish slices.

Turn to medium heat, and when the soup in the pot just begins to simmer, turn off the heat. At this point, the fish slices taken out of the pot will be chewy and not easy to fall apart. This is my personal preference in taste. Of course, you can also control the cooking time of the fish slices according to your own preference. If you want them to be soft, you can cook them a little longer. However, fish slices will fall apart if cooked for too long and will be difficult to keep their shape.

Remove the fish fillets and add an appropriate amount of sesame oil. Of course, the sesame oil can also be added directly to the fish soup.

Chopped green onions immediately.

Just pour hot oil over it. I suggest that the temperature of the hot oil should be just slightly smoking; don’t heat it too much.

It's ready to be served once it's done.

Let's eat! My method doesn't use chili, so you can taste the freshness of the fish and the milky fragrance of the soup. I welcome guidance from all food lovers!