Pickled fish

Ingredients:

1 grass carp (about 1 and a half pounds of catfish, black fish, etc.), 100 grams of pickled cabbage (pickled green vegetables), wild 20 grams of sansho pepper, 10 grams of ginger slices, 20 grams of minced garlic, 4 teaspoons of starch (20ml), 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5g), a small amount of pepper, clear soup .

Method:

First process the fish and fillet it into fillets.

1. Handle the fish first. Wash the killed fish, be sure to wash away the black membrane inside the belly, chop off the fins, and cut off the head.

2. Slice the fish body close to the fish bones.

3. Cut the fish meat and skin side down, slice it diagonally into fish fillets about 0.5 cm thick, chop the fish steaks into pieces about 5 cm long, and cut the fish head in half.

4. Mix the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt, and marinate them for 15 minutes.

After the fish fillets are processed, start making pickled fish.

1. Sauerkraut (pickled green vegetables) is sold in many supermarkets. You have to buy the one produced in Sichuan.

2. Pinch the water from the sauerkraut with your hands, cut into thin strips and set aside; chop the wild pepper into small pieces.

3. Heat the wok, add 3 tablespoons of oil, add ginger slices and minced garlic and stir-fry until fragrant, then add shredded pickled cabbage and wild pepper.

4. Add appropriate amount of clear soup or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

5. Boil the fish head and fish fillets for 10 minutes to bring out the umami flavor.

6. Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to cook and change color, season with salt, sugar, chicken essence, and pepper, and serve in a deep plate. Heat a little hot oil and pour it on the fish fillets.

Method 1

Picture of pickled fish with raw materials

600 grams of black fish, 100 grams of pickled cabbage, 25 grams of red pepper, 15 grams each of ginger and chopped green onion. 3 grams of pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, and 500 grams of cooked vegetable oil. Preparation process: cut both sides of the fish into 3 parts, drain the sauerkraut, cut into thin strips, soak in red pepper and mince, soak in ginger and cut into cubes; put the wok on medium heat, heat the cooked vegetable oil until it is 60% hot, add When the fish is fried and turns yellow, take it out; leave oil in the pot, add soaked red pepper, ginger, and chopped green onion, then mix in the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar to the pot. Features Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the adult dish is tender and tender

Method 2

Ingredients: carp and pickled fish

1 carp (about 1000 grams), 250 grams of aged pickled green pickled cabbage. Accessories: 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, 15g cooking wine, 25g minced pickled pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves . Production process: 1. Remove the scales, gills, caesarean section, remove the internal organs and wash the carp. Use a knife to remove two pieces of fish meat, split the fish head, and cut the bones into pieces. Wash the pickled cabbage and cut into sections. 2. Put the wok on the fire, add a little oil to heat, add peppercorns, ginger slices and garlic cloves and fry until fragrant, add pickled cabbage and stir-fry until fragrant, add soup and bring to a boil, add fish heads and fish bones. , boil over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add refined salt and Hu Xiangtong noodles and set aside. 3. Cut the fish meat into 0.3cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well to coat the fish fillets evenly with a layer of egg paste. 4. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chilies until the flavor is released, then pour into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve. Pickled fish is a famous Sichuan specialty. It is tender and refreshing, appetizing and strengthening the spleen, sobering up and refreshing, and the soup is delicious and delicious. Hope you enjoy this unique dish.

Method 3

Main and auxiliary ingredients: 1250g of fresh fish, 200g of pickled green vegetables, 15g of ginger, 1g of MSG, 10g of garlic, 2 egg whites, soaked in red 15 grams of chili pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, 50 grams of mixed oil, 3 grams of pepper, 15 grams of cooking wine, and 1 gram of Sichuan peppercorns. Cooking method 1. The fresh fish is slaughtered, scales, fins, gills and internal organs are removed, and the fish meat is cut into two pieces with a razor blade. The fish head is split open, and the fish bones are chopped into 1.5 cm pieces. The pickled vegetables are slightly washed and cut into short sections. ; Peel garlic into cloves and wash; wash and cut ginger into slices; soak red pepper and grind into fine powder. 2． Put the pot on the fire, add oil and heat it until it is 50% hot. Add garlic cloves, ginger slices and peppercorns to burst the fragrance. Then add pickled vegetables and stir-fry. Add fresh soup and bring to a boil. Add fish heads and fish bones and simmer over high heat. Boil, remove all the foam, add cooking wine, season with Sichuan salt and pepper, and continue cooking. 3. Cut the fish meat into 3 mm thick skinned fish fillets with a diagonal blade, put them into a bowl, add Sichuan salt, cooking wine, and MSG to taste, then break the egg shells, pour in the egg white, mix well to coat the fish fillets with a layer of egg white, and then add the fish Gradually shake the pieces into pieces and put them into the boiling fish soup pot. 4. Put another pot on the fire, add oil and heat until it is 50% hot, add minced chili peppers and stir-fry until the aroma is released, immediately pour it into a soup pot and cook for a few minutes until the fish pieces are cooked, add MSG to enhance the flavor and freshness, and pour the soup into the pot Serve in a bowl.

Practice 4

1. Fresh grass carp must be used before soup can be made, or the fish can be eaten whole. Remove the gills and internal organs, remove the nails and wash them. Use a knife on both sides to cut diagonally into two sections and align them when putting them into the soup bowl. 2． Don't fry the whole fish until it becomes hard, just fry it in oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad. 3. Ingredients: One herring, one pack of Sichuan Liji Pickled Fish Seasoning, 20 Sichuan peppercorns, 15 dried chili peppers, 15 wild mountain peppers, 10 garlic cloves, one piece of ginger, five green onions, cooking wine, two pounds of bone broth , a little salt, half an egg white, a little starch, three ounces of salad oil, and a teaspoon of melted lard. Steps: 1. Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to slice the fish diagonally into half-centimeter-thick fillets. 2． Crush the ginger, put it into a porcelain basin with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and adjust the taste. Cut the garlic into garlic and set aside for later use. Remove the seeds from the dried chili and cut into sections. 3. Put the wok on the stove and light the fire. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and sauerkraut and fry the oil until the sauerkraut and garlic are fragrant. Add cold bone soup and a teaspoon of cooking wine. Add wild mountain pepper, Sichuan peppercorns, and dried chili peppers. Sprinkle a little salt into the delicious fish fillets and mix well. Then pour them into the pot and cook until the soup turns yellow-green. Then add chicken essence, melted lard, and pepper. Pour into the soup bowl and you're done.

Method Five

Cooking Ingredients Pickled Fish

Main Ingredients: Grass Carp Belly (840g), Pickled Fish Seasoning Pack (1 bag), pickles (500g), Sichuan peppercorns (2 tablespoons), ginger (5 slices), green onion (1 stick) Marinade: egg white (1), salt (1/3 tablespoon), cooking wine (2 tablespoons) Seasoning: oil (3 tbsp), white sugar (1/3 tbsp) Cooking technique 1. Wash the grass carp, remove the bones, and cut into slices diagonally along the texture; cut the green onion into sections, and cut the ginger into thin strips. 2. Place the grass carp fillets in a large bowl, add 1 egg white, 1/3 tablespoon salt, 2 tablespoons cooking wine, shredded ginger and green onions, mix well, and marinate for 15 minutes to add flavor. 3. Rinse the sauerkraut and cut into strips. 4. Heat 3 tablespoons of oil in a pan, sauté the ginger slices and Sichuan peppercorns over low heat until fragrant, add the pickled cabbage and stir-fry over high heat for 45 seconds until the aroma overflows. 5. Pour in the pickled fish seasoning packet, add 5 bowls of water and mix well with the ingredients in the pot, cover and bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. 6. Add 1/3 tablespoon of sugar to taste, add the marinated grass carp fillets, mix well, boil over high heat until the fish fillets are cooked, and then remove from the pot.

Method 6

(Gathering the best of various companies to make delicious pickled fish that is most suitable for making at home) Douguo.com Pickled Fish

Ingredients: 500g of clean fish meat One bag of new traditional Sichuan pickled green vegetables (you can add more if you like) 2 small pieces of Sichuan pickled young ginger 10g minced garlic 10g pickled peppers minced 10g minced pickled wild sichuan pepper Ingredients: salt, chicken essence, sugar, cooking wine, starch, white pepper , 1 egg white, 7-8 dried chili peppers, 1 cooking oil. Clean the fish and dry it with kitchen paper. Cut it into 5MM thick slices with an oblique blade. Put it into a large bowl, pour in cooking wine and a little salt, and lightly knead it in one direction. Gently stir the fish until it becomes sticky on the surface (don't use too much salt, taste the mixed fish and it will be salty, but you must add salt) and marinate it a little. 2. Rinse the Sichuan pickled green vegetables with water, squeeze out the water, cut into slightly thick shreds, and set aside. 3. Add dry starch to the marinated fish and mix well. Add one egg white and mix well. There should be no lumps of egg white. 4. Heat the oil in the frying pan, insert a chopstick into the oil pan, and you will see a lot of small bubbles coming out of the chopstick head. At this time, the oil is warm enough to add the fish fillets. Slowly add the fish fillets one by one. Do not add more fish fillets at a time. When you see the fish fillets slowly change color, push the fish fillets slowly with a picket and take them out when the fish meat turns white. Be sure to fry it over low heat. Follow my method and it will definitely be safe and won’t cause oil splashing. Don’t worry! Step 4 5. Take out the fried fish fillets and set aside. Leave a little oil in the pan, heat it up, pour in the minced ginger, stir-fry the minced garlic, then add the pickled peppers, stir-fry the minced wild pepper until the oil turns red, add the pickled green vegetables and stir-fry When fragrant, pour in broth or water, not too much, just enough to cover the kimchi. 6. After the soup boils over high heat, add the fried fish fillets, bring to the boil again, reduce the heat to low, add chicken essence, sugar, salt and white pepper to taste. 7. Don’t cook for too long. After seasoning, put it into a large basin. 8. Prepare a little minced garlic and sprinkle it into a basin. Prepare another oil in the pan. Add broken dried chili peppers and fry until reddish brown and fragrant. Pour the chili oil on the minced garlic and the fragrance will be overflowing.