Ingredients for White Stewed Snakehead Fish
| Snakehead Fish 1 piece | Scallion 1/2 piece |
| Ginger 3 or 5 slices | Vegetable Oil 10-15 g |
| Salt To taste | Water To taste |
Method for White Stewed Snakehead Fish
Step 1
Cut the snakehead fish into pieces, wash and remove the black membrane.
Step 2
Bring water to a boil, add the fish pieces. When the fish turns white and the skin curls slightly, remove and immediately immerse in cold water to firm up the fish meat.
Step 3
Blanch the fish pieces in hot water and then cool water.
Step 4
Heat oil in a pan, gently add the fish pieces along the edge of the pan and let them fry without flipping. After a while, add scallion and ginger. When fragrant, shake the pan gently, add water (enough to make soup, so a generous amount), simmer over low heat for about 15 minutes.
Step 5
Season with salt only, any other seasoning is unnecessary.
Step 6
The milky white soup is surprisingly delicious, surpassing the delicate and white fish meat. A simple method with premium taste.
