1 pickled fish grass carp (catfish, snakehead, etc. They are all 1.5 kg), 100g sauerkraut (pickled vegetables), 20g wild pepper, 10g ginger slices, 20g garlic paste, 4 teaspoons of starch (20ml) and 1 egg white.
working methods
1. Treat the fish first and cut the fillets into fillets.
2. Wash the fish fillets. Be sure to clean the black film in the fish belly, chop off the fins and cut off the head.
3, close to the fish bones, put the fish slices.
4. Cut the fish skin under the fillets downward, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.
5. Catch fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate salt, and marinate for 15 minutes.
After the fillets were processed, the fish with pickled vegetables began to be cooked. Boiled fish with Chinese sauerkraut and Chili
1, sauerkraut (pickled vegetables) is sold in many supermarkets. You should buy it from Sichuan.
2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.
3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.
4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.
5. Drain the fish head and fish, and cook for 10 minute, so as to get a delicious taste.
6. Pickled fish fillets are very important. The freshness of fish fillets depends on the quality of pickling. First, gently grab the fish fillets with salt, then add the egg white and starch, and grab the right amount.
7. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.