Composition details

1 fresh grass carp (about1500g)

Half a tree with fish and sauerkraut

5 or 6 pickled mountain peppers

How many millet peppers?

How many green peppers?

Salt 1 teaspoon

Sugar 1 teaspoon

Proper amount of cooking wine

Pepper 1 teaspoon

1 tbsp dry starch

Egg white 1

Appropriate amount of onion and ginger

3 tablespoons salad oil

Hot and sour taste

Steps of making pickled fish

1

Clean grass carp and slice two large fillets; Grass carp (about 3 kg) has the tender meat and the best taste; If you can't finish a meal, you can set aside some for something else, such as sesame fish steak.

2

Then cut off the big thorn in the belly of the fish fillet; Don't worry about other small thorns, you will vomit when you eat. )

three

Double-flying slices along the texture of fish; (If you can't read the lines, take a knife in each of the fishtail's right and left hands, and the blade cuts obliquely in the fishtail direction. Don't cut the first knife from the fish skin, and the second knife is a flying piece; Left-handed, and vice versa. If the fillet is sliced upside down, it will definitely break; The inclination angle of the blade determines the size of the fillet; Double flight can make fish fillets bigger and reduce nutrient loss; Fish fillets need not be too thin, they are easily broken. )

four

Rinse the fish fillets with clear water again, drain and squeeze out; (Washing fish fillets can effectively remove the fishy smell, and the product is whiter and brighter; Be sure to squeeze out the water after washing and before eating. You can use a sterile towel or kitchen paper.

five

Add marinade salt, sugar, cooking wine, pepper and an egg white to the fish fillets and catch them evenly; (Egg whites can also make fish fillets bright and tender; Don't mix with chopsticks, or the fish fillets will break)

six

Finally, add dry starch and grab it evenly; (Dry starch can also make the fish fillets tender and smooth, so be sure to grab them evenly and have a sticky feeling on your hands; Using sweet potato starch, that is, sweet potato starch, can make fish fillets more tough and not fragile)

seven

Grab it evenly and marinate it; (If possible, try to marinate for a long time. )

eight

Chop the remaining fish heads and bones and rinse them with clean water; (especially cut off the fish head in order to cook the nutrition of the fish head. )

nine

Fish, sauerkraut, pickled peppers; (Generally, grass carp of about 3 kg can use half a piece of fish sauerkraut; 5, 6 pickled peppers can increase the spicy taste; Sauerkraut and pickled peppers can be bought in condiments or pickle counters in general supermarkets. The quality of bright blue and yellow pickled cabbage is better, and the pickled cabbage with too deep color tends to soak for a long time. )

10

Wash sauerkraut and cut into sections; (There are also recipes that say pickled vegetables should be blanched. I've tried it, and it must be clean and safe, but the sour taste will be discounted. Choose for yourself. )

1 1

Cut onion and ginger into large pieces;

12

Millet pepper and green pepper are obliquely cut;

13

Take out the wok, add 1 tbsp salad oil, heat the wok until the oil is cool, add the fish bones and fish heads, and stir-fry with high fire; Don't be afraid of bombing, you can deliberately break it. This part is not needed at the end. We just need to cook their nutrition. )

14

When the fish bone and head are both 100%, add 1/3 sauerkraut, pickled pepper and onion ginger, and continue to stir-fry over high fire to give a fragrance;

15

Add boiling water; (It must be boiled water, which boils as soon as it is put into the pot, and it is a thick white soup. )

16

Beat off the floating foam; There are impurities in boiled fish bones and fish heads in the floating foam. Don't be lazy.

17

Continue to cook for about 5 or 6 minutes, and the soup will become whiter and thicker. At this time, all the solids in the soup are removed: fish bones, fish heads, onion ginger, sauerkraut and pickled peppers, leaving only the soup;

18

Add the remaining 2/3 sauerkraut, continue to cook on high fire, and cook a strong sauerkraut flavor;

19

At this time, you can add the right amount of salt and cooking wine to taste;

20

Take out pickled cabbage and spread it on that bottom of the contain;

2 1

Fish fillets: keep the fire and the soup boiling; Put your hands on it, piece by piece, and put them in the pot quickly and evenly; (I can't take pictures myself, but I can't take pictures either ~) Don't stir the fish fillets, you can stir them along the side of the pot or push the bottom (like cooking jiaozi);

22

When the soup in the pot boils slowly and the fillets change color, turn off the fire;

23

Pour the soup and fish fillets on the sauerkraut in the container, sprinkle with Chili slices and add some chopped green onion;

24

In another small pot, heat about 2 tablespoons of salad oil until it smokes slightly, and "zi" it on the fish fillets while it is hot; (to be spicy, just "zi" on the pepper slices; Don't want to pour this spoonful of oil, okay? Why not? Eat it yourself anyway! )

skill

1, really nothing to add.

2. Talk about the secret of cooking white fish thick soup:

(1) Fish bones and fish heads should be fried thoroughly, and the more fried, the whiter the fish soup;

(2) add boiling water, it must be boiling water, and it must be added at one time, and resolutely avoid adding water halfway;

(3) fry fish and cook soup with fire.

3, the whole process of this dish is a fire, especially when the fish fillets are served, they must be cooked quickly until the fish fillets change color, otherwise the fish fillets are easy to boil.

-I hope I can help you!