Hi Everyone, I am Chef Wang Gang from Si chun province, Zi gong city
And now am gonna introduce a famous dish which always appeared in Chinese Spring festival's dinner
Boiling fish
First, we have to have a grasp fish（1000g）
Before kill the fish, we have to let the blood out
Which can reduce the smell of blood
Then scraping the fish scales and clean the internal organs
First we cut from the tail of the fish and cut it into two parts
Then separate the other part from the bone
Cut the bone and fish in to small pieces
Cut the stomach part of fish and cut in to small pieces
Cut the fish in to 3mm slice in the end
It will better if the slice is thicker, because the thinner is easy to melt when cooking
Now, we start to clean the fish and pickled it
Salt 20 g
Appropriate volume beer
Salt and beer and clean get any rest blood from the fish and reduce the astringency of the fish
Massage the fish for on min