Food seasoning: carp, salt, white pepper, rice wine, monosodium glutamate, raw eggs, cassava starch, vanilla, onion, ginger slices, garlic, vegetable oil, millet spicy, white rice vinegar and sauerkraut. Production process:
The first step is to select 1 fresh grass carp from the market and ask the merchants to help slaughter it and bring it back neatly. In addition, prepare a packet of sauerkraut in advance, clean it, soak it in cold water for 20 minutes in advance, and soak the excess salt as much as possible. Otherwise, it will taste especially salty. People who cook for the first time should pay special attention to this link.
Step 2: Then, take out the bones of the killed fish and the fish separately, cut the latter into fillets, put them in a bowl, wash them in cold water 1-2 times, drain them, put them in the bowl again for later use, and cut the sauerkraut into thin slices for later use.
Step 3: Then, add a little salt, monosodium glutamate and white pepper to the fish fillet, and add 1 egg white and a little rice wine to remove the fishy smell. Finally, add a proper amount of cassava starch, directly grab it and stir it evenly, and then set it aside for pickling 10- 15 minutes. Treatment methods of fish bones and fish bodies.
Step 4: Put a proper amount of cold water into the pot. After the water is boiled, first pour in the fish bones and chopped pepper fish heads, blanch them for 1-2 minutes, quickly pick them up, drain them, and put them in a bowl for later use. The purpose of removing excess fishy smell is to remove moisture.
Step 5, take the pot to burn oil. After the oil is boiled, add a proper amount of Dongru, garlic paste, ginger slices and millet spicy, stir-fry until fragrant, then add the pretreated pickled cabbage, stir-fry for 2-3min (stir-fry the water inside), then pour a small amount of white rice vinegar along the edge of the pot, and finally pour in boiled water without raw materials (the fish head soup cooked like that is thick and white).
Step 6: After the juice is boiled, add a little salt, monosodium glutamate and white pepper to the pot to taste, and cook the sauerkraut for 2-3 minutes. First pour in fish bones and chopped pepper fish heads, boil them (together with sauerkraut), and then put them in a porcelain bowl.
Finally, the remaining fish head soup is used to cook fish fillets. After cooking, they are put into a bowl with the soup. You need to sprinkle a proper amount of garlic and coriander at home, and then pour 1 tablespoon of boiling oil, so that the dishes will be served. China version of pickled fish is made in life. Characteristic case, the juice is sour and delicious, and the fish is soft and tender.