Ingredients for making pickled fish:
1, a fresh fish, sliced into pieces, with two tablespoons of starch and one spoonful of salt to catch the taste,
2, soak pickled cabbage for about half a catty, shred,
3, eight pickled peppers, chopped,
4, about twenty prickly ash,
5, a small piece of ginger, sliced,
6. Half garlic, sliced,
7, four onions, chopped,
8, two spoonfuls of cooking wine,
9, a spoonful of chicken essence.
Detailed steps of making pickled fish
1, put oil in the pot and heat it to 60%, add pepper, ginger and garlic to stir-fry until fragrant, and then add shredded pickled cabbage and stir-fry for about half a minute.
2. Add soup or water, bring to a boil, then cook the fish head, fish bones and cooking wine for about ten minutes.
3. Pour into the soup pot and bring to a boil. Shake the fillets and put them into the pot one by one.
4. At the same time, wash the wok and put it on the fire, put the oil and burn it to 60% heat, add the pickled peppers and stir-fry them with small fire (people who like spicy food can add two tablespoons of oil peppers and stir-fry them together at this time).
5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.
6, continue to cook for about a minute, put the chicken essence and stir well. 7. Sprinkle chopped green onion after taking out the pot.
How long will it take for the home-cooked fish with Chinese sauerkraut to be cooked?
material
Ingredients: 1, one fresh fish, sliced into pieces, with two tablespoons of starch and one tablespoon of salt. 2, about half a catty of pickled cabbage, shredded. 3, eight pickled peppers, chopped. 4, about 20 peppers. 5, a small piece of ginger, sliced. 6, half a garlic, sliced. 7, four onions, chopped. 8. Two spoonfuls of cooking wine. 9, a spoonful of chicken essence.
method of work
1, put oil in the pot and heat it to 60%, add pepper, ginger and garlic to stir-fry until fragrant, and then add shredded pickled cabbage and stir-fry for about half a minute.
2. Add soup or water, bring to a boil, then cook the fish head, fish bones and cooking wine for about ten minutes.
3. Pour into the soup pot and bring to a boil. Shake the fillets and put them into the pot one by one.
4. At the same time, wash the wok and put it on the fire, put the oil and burn it to 60% heat, add the pickled peppers and stir-fry them with small fire (people who like spicy food can add two tablespoons of oil peppers and stir-fry them together at this time).
5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.
6, continue to cook for about a minute, put the chicken essence and stir well.
7. Sprinkle chopped green onion after the pot!
How to cook the simplest fish with Chinese sauerkraut?
The raw materials of pickled fish are: one herring (grass carp), one packet of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, two kilograms of cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three or two pieces 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 cut the fish fillet into half a centimeter thick with a knife obliquely. 2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch into it by hand, and taste it. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50%. Add garlic rice and pickled cabbage and oil it. When pickled cabbage and garlic rice are fried until fragrant, add a teaspoon of cold bone soup, cooking wine, wild pepper, Chinese prickly ash and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into the wok and cook until the soup is yellow-green. Then add chicken essence and melted lard. Note: 1. Fish fillets can't be sliced too thick, egg white can't be added, and starch can only be put in one teaspoon. It's better not to touch the hands of fish fillets, and don't put too much cooking wine. Two teaspoons is enough. 2. Cooking fish must use cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. Postscript: For the pickled fish I cooked, all my friends' comments are: Good! Ok! Ok! Absolutely! Attachment: All interested readers can try this method. 2. Fish with Chinese sauerkraut is a traditional dish in eastern Sichuan. It was originally a home-cooked dish of Chuanjiang fishermen, but it was improved and gradually popularized, which was well received. I remember that in the 1990s, almost all Sichuan families were cooking pickled fish. When people get together or chat over tea, almost everyone is talking about how to make pickled fish better. This wind of pickled fish quickly blew all over the country, which is worse than the boiled fish now. The original 50 cents a catty of sauerkraut has also soared to 6 yuan, which shows the enthusiasm of the people all over the country. Fish with Chinese sauerkraut has the characteristics of clear soup, slightly salty and spicy, strong sauerkraut flavor, smooth and delicate meat, appetizing and appetite-increasing (these words are what I saw in a famous shop in Chongqing that makes fish with Chinese sauerkraut). Specific practice: raw materials: silver carp or grass carp (silver carp is the best), refined salt, egg white, fresh lard (lard is the best, because fish itself is light, if there is no other oil), garlic alone (ordinary garlic is also acceptable), garlic rice, pickled cabbage, white sugar, white wine, starch, pepper noodles, monosodium glutamate, chopped green onion. Add refined salt and white wine and mix well, then add egg white and starch and mix well for later use (pay attention to the sequence, not at the same time or upside down, otherwise it won't taste good, give inferences, and any such treatment will be the same). 2. Put the fresh lard into the pot and turn it into oil; Peeling garlic alone; Cut ginger into rice, add boiling water to make ginger water (be sure to cook more, this is the key to remove the fishy smell); Shred pickles and pickled sea peppers. 3. Soup making: set the pot on fire, add lard, add garlic and cook until soft, then add sauerkraut and stir-fry to dry water, add appropriate amount of water, put the fish's head, tail and bones after boiling, and put pepper noodles. When the soup turns white, remove the fish bones and sauerkraut with a colander. (You don't have to fish it out. Generally, pickled cabbage is not delicious after being cooked, and the color is not good-looking, so it is more important to fish it out.) 4. Boil the fish: when the soup is boiled, add the fish fillets, stir them with a spoon, and fish them out and put them in a large basin (it depends on the tenderness of the fish and the thickness of the fish fillets. In short, you can't cook them in half, because there is still a hot process behind). Put salt, pepper noodles and sugar into the soup to neutralize the original salty taste; Add ginger and boil for a while; Sprinkle some pepper noodles, monosodium glutamate and chopped green onion on the fish fillet, and pour the boiled soup into a basin (this is the ironing process). Before, we should pay attention to the dosage of refined salt, because the sliced fish has been used, the boiled fish has been used, and the sauerkraut itself is salty, so be careful with the dosage and don't use too much. At the same time, pepper noodles have been used twice, so pay attention to the dosage. 5. Finally, put the oil in the pot, stir-fry the pickled peppers and garlic, and pour it into the basin. 3. Ingredients: perch, tilapia and catfish (not carp), preferably live fish. Materials: 600g of carp, 25g of pickled cabbage100g of pickled red pepper, 5g of pickled ginger, 5g of chopped green onion15g of pepper, 5g of garlic, 500g of broth. Practice: Make three cuts on both sides of the fish, drain the water with sauerkraut, cut into filaments, chop the pepper, soak the ginger and cut into grains. Put the wok on the fire, heat the cooked vegetable oil to 60%, add the fish and fry until golden brown, then take it out. Leave the oil in the pot and add the spicy food. ......
How to make simple version of pickled fish delicious, simple version of pickled fish's home-cooked practice
Raw material:
Grass carp or carp, a pickled vegetable
How to do it:
1 After the fish is cleaned, remove the head and slice the fish into small pieces. The fish bone was cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook the fish head together.
2. Put the fish bones and fish heads together and marinate them with salt and cooking wine. Put the fish fillets separately and marinate them with salt and cooking wine. 10 minutes is enough. Beat an egg white to catch the fillets evenly. Cut sauerkraut into small pieces, wash it for 3 times to remove some salty taste, and set aside.
3, after the hot pot, put some oil, not too much, too much soup will be greasy, use chopped green onion, garlic and ginger to fry the pot, put the marinated fish head in, fry it, add water, put more water, add monosodium glutamate to the fish bones, and dry Chili peppers at home. If you like spicy food, you can put more. If you don't like spicy food, you can put a dried red pepper to decorate it. Put the sauerkraut in, boil it and cook it for a long time to make the soup more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately.
4. Put the fish fillets into the pot. When the fish fillets are cooked, start the pot immediately. Don't overcook the fillets, they will not taste good.
5. Finally, add some chopped parsley and put it in a big soup basin, and it will be ok.
Features: The fish fillets are tender and the soup is especially delicious.
How to make pickled fish delicious, the home-cooked practice of spicy pickled fish
1. Fry the fish pieces first
2. Pack the fried fish first, then stir-fry them with ginger, garlic slices and green pepper, and boil them in water ...
3. After the soup is boiled, fry your fish pieces and stew them for ten minutes ... Finally, add salt, onion and coriander.
How to make authentic Sichuan-style pickled fish, how to do it, how to do it, and how to make it, which is authentic Sichuan style at home.
Fish with Chinese sauerkraut is a classic Sichuan dish originating from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called "fish in sour soup" in various places, mainly based on fresh snakehead and cooked with Sichuan pickles. Fish with pickled vegetables was popular in the 1990s, and it was also one of the pioneers of Chongqing Jianghu cuisine.
Need to prepare: snakehead, Sichuan Laotan sauerkraut.
The steps are as follows:
Prepare the materials, wash the fish and remove the head, and use it to process it into two pieces from the back.
Wash the fish, tilt the knife to remove the fish bones and fish maw, leaving the fish clean, and wash the fish bones with blood for later use. It's best to wash it several times, which is the key to milky white fish soup later.
Wash the fish pieces with blood stains, put a kitchen towel under them, the knife is inclined at 40 degrees, and slice the fish from the tail, with the blade facing the tail. Slice into fillets! The sliced fish fillets are washed once with a spoonful of salt and washed repeatedly with water to become crystal clear fish fillets. Be sure to wash it into transparent fish fillets. The fish is tasty and refreshing. Marinate the fish fillets with one teaspoon of salt, one teaspoon of white pepper, one teaspoon of egg white, half of dried starch and three teaspoons, and carefully grasp and mix them repeatedly by hand. Let stand for 20 minutes!
Shred sauerkraut and blanch for later use. The pepper is cut into circles with the pepper. Fish skull, fish skin ready, ginger slice. Stir-fry shallots, ginger and garlic in oil, add fish head, fish tail, fish bone and fish skin, and stir-fry for one minute. Add sauerkraut and stir-fry for another minute. Add enough boiling water.
Bring the fish soup to a boil over medium heat for 20 minutes until the fish soup is white. Add salt. Take out all the ingredients in the soup and spread them at the bottom of the bowl. (Different families eat different sizes of salt, so be sure to adjust their own tastes.)
Heat the fish soup in the pan, put the fish fillets in little by little, shake the pan, and take out the top fish fillets 7 when they are ripe and put them on the bowl. Filter the fish soup and pour it into the bowl.
Put the oil in the pot. When the oil is cool, add the pepper and pepper rings, and simmer. Pay attention to the pepper, and it will become reddish, yellowish, oily, dry and crisp. Pay attention to observation and don't get through the fire.
Pepper and pepper are fished out and put on the fish fillet, and green and red peppers are sprinkled on the fish fillet. When the oil is on fire, smoke is emitted, and it can be poured on the fish fillet. This link of pouring oil is very important. As the crowning touch, you must burn the oil hot and emit smoke. Visually, smoke keeps coming out. It's delicious to pour it with a creak.
It should be noted that:
This dish doesn't need chicken essence or monosodium glutamate! Look, the fish soup is milky white, but it's fresh! What you eat is original and fresh, especially delicious.
Sliced fish fillets must be washed with salt. Salt can make the water of fish fillets drop, and the fish is firm and elastic. Not fragile, wash the sewage, change the water three times, and make the fillets white and transparent.
The simplest way to make pickled fish
For details, you can refer to: news.xinhuanet/...13 Sichuan pickled fish. First, the grass carp you bought, weighing 1398g. Second, remember to clean the black film on the abdominal wall when washing the fish. Third, clean the fish, cut off the fins. Then cut it into five sections. Press the fish section with your hand, and push it close to the upper edge of the fish spine with your other hand, feeling the position of the fish bone. Cut the fish head in half, the fish under the slices, and the remaining fish bones. 7. Put the sliced fish horizontally and cut them one by one with a knife along the direction from the fish tail to the fish head. The thickness of each piece is about 5-7 mm. Pay attention here! Don't turn the direction upside down, or the cooked fish fillets will break! Eight, take an egg, pour it with your left and right hands, and take out the egg white for later use. Nine, cut the fish bones into sections, put them in the basin together with the fish head, add salt and cooking wine, stir them evenly, and let them stand for 20 minutes to ten. Sichuan sauerkraut bought from the supermarket, I love sauerkraut in pickled fish, so it is two packages of ingredients. Eleven, chop the sauerkraut and put oil in the pot. However, for the sake of ... let's make it with ordinary oil, and often pour in chopped sauerkraut and stir-fry until dry. 3. Add water/broth to boil. 14. First, add fish heads and bones, and simmer for 5-7 minutes ~ 15. Add other fish fillets, and simmer for 2-3 minutes ~ 16. Add salt, pepper, pepper powder, monosodium glutamate and other seasonings to make a delicious pot of shepherd's purse. Please recommend it to other friends and give more advice!
How to make pickled fish delicious, not spicy pickled fish's home-cooked practice
1. Fry the fish pieces first
2. Pack the fried fish first, then stir-fry them with ginger, garlic slices and green pepper, and boil them in water ...
3. After the soup is boiled, fry your fish pieces and stew them for ten minutes ... Finally, add salt, onion and coriander.
How to make a good job of eating fish with Chinese sauerkraut
Black fish; Pickled sauerkraut; Pickled peppers; Onion; Garlic; Dried red pepper; Ginger; Zanthoxylum bungeanum; Egg white;
Chicken soup; Cooking wine; Salt; Sugar; Ginger powder;
Sichuan folk home cooking is very popular. The method is simple, the fish meat is tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The fish fillets are yellow and smooth, very appetizing, fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious.
Practices and steps
1 Prepare materials.
Slice the fish into thin slices, add proper amount of cooking wine, ginger powder and egg white, grab them evenly and marinate for about 20 minutes. Sauerkraut, pickled pepper and dried pepper are cut into small pieces, and ginger and garlic are sliced. Put a proper amount of oil in the pot, saute garlic slices, ginger slices and pepper, add dried red pepper, pickled cabbage and pickled pepper and stir-fry together to make pickled cabbage taste. Put chicken soup and season it with salt and sugar. After the fire boils, put in the fish fillets and gently slide them open. When the fish fillets are cooked, you can take them out of the pot and sprinkle some chopped green onion.
3 Cooking Note:1.Fish fillets must be evenly caught with egg white to be fresh and tender. Avoid starch, or the boiled soup will become turbid; 2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and unformed fillets; 3. Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until they are fragrant, and immediately pour them on the prepared fish noodle soup, so that the fragrance of pickled peppers can be quickly integrated into the soup, which ensures the appearance of the soup.
4 pickled fish uses fresh fish and pickled vegetables to make soup, so it is named because pickled vegetables taste sour. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can be eaten until next summer. Sauerkraut is often mixed with chicken, duck, fish and meat to make soup, which is sour and refreshing, and relieves summer heat and boredom.
5 Tips:1.Sauerkraut seasoning packets are sold in supermarkets. When they are cooked with pickles and mandarin fish into soup, they become pickled fish. Because the seasoning packets themselves have flavor, they need to be tasted before seasoning. 2. It is recommended to buy Chaozhou pickles with golden color, fleshy, crisp and salty as the main ingredient, or you can choose ordinary sauerkraut to serve, which can be selected according to your personal taste. 3. Sliced fish fillets should not be cut too thick, otherwise it will not be easy to cook thoroughly. Adding egg white during pickling can make the cooked fish fillets more delicious and tender.
4. Slicing method of fish fillets: firstly, remove the fish bones to keep the fish, and then obliquely cut along the direction of the fish tail to slice the fish into pieces; Irreversible texture slices of fish, otherwise the cooked fish slices will be broken and not delicious. 5. Fish fillets can't be sliced too thick, egg white can't be added, and starch can only be put in one teaspoon. When the fish fillets taste, it is better not to touch the hands, and don't put too much cooking wine. Two teaspoons is enough. 6. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. 7. You can also use the proposed fish bones to cook soup, which is more delicious than chicken soup.
How to make fish with sour soup? How to make fish with pickled vegetables? How to make fish with pickled vegetables?
Ingredients
Longli fish 800g
Appropriate amount of sauerkraut
ingredients
Seafood mushroom
of appropriate amount
coriander
A small handful
Sesame oil
Two teaspoons
Enoki Mushroom
of appropriate amount
Fresh mushrooms
of appropriate amount
tomato
two
salt
of appropriate amount
white pepper
of appropriate amount
Sichuan pepper
of appropriate amount
yellow rice wine
of appropriate amount
Egg white
one
The method of chowder fish with pickled vegetables.
1.
Prepare the materials, cut off the Longli fish, and marinate it with egg white, pepper and a little salt. Cut tomatoes and put them on pickled fish pieces for later use.
2.
Rip the seafood mushrooms by hand, fry them in oil, and put them in cold water, so that the taste will be good and the oil can be removed. inactive
3.
Put pepper and ginger in the oil pan when the oil temperature reaches 80%, fry until fragrant, and then remove pepper and ginger. Add sauerkraut and pickled peppers, stir-fry until fragrant, add mushrooms and half tomatoes, stir-fry until sour, and then add broth.
4.
Add stock
5.
Add Flammulina velutipes, or add it later. I like to add sour soup early.
6.
Boil until the pot is boiling, and put in the cold water.
7.
Let the fire boil for a little while, and in the middle of this time, crush the coriander and put it in a bowl. Then I can pour some sesame oil into the multi-purpose big dish basin in advance.
8.
Add the other half of the tomatoes.
9.
After collecting some soup, put the pickled fish pieces under the tomatoes.
10.
Take out the pan and sprinkle with some white pepper.