condiments

Carp (1)

Sauerkraut (100g)

condiment

Zanthoxylum bungeanum (20g)

Ginger slices (10g)

Mashed garlic (20g)

Starch (10g)

Egg white (1)

Cooking wine (2 teaspoons (10 ml))

Salt (appropriate amount)

Chicken essence (small amount)

Sugar (1 teaspoon (5g))

Pepper (small amount)

Clear soup (moderate amount)

kitchenware

not have

1

Lay the fish flat on the chopping board.

2

Prepare ingredients.

three

Cut the fish flat from the tail with a sharp knife, stick the fish bone in the middle and cut it off, then turn it over and slice the other side of the fish.

four

Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

five

Slice the fillets, grab the fillets and fillets evenly with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes.

six

Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

seven

Pour a little more oil into the pot than cooking, stir-fry until it is 70% hot, then add pepper and dried pepper, add star anise, garlic, ginger and pickled pepper after fragrance, and stir-fry with cut sauerkraut.

eight

Fish fillets can be boiled and discolored.

Tip:

The key to making pickled fish;

1. Freshwater fish is the best fish to make pickled fish, and the meat will taste better. When cutting fish, the knife must be fast. It is best to sharpen the knife first, which will get twice the result with half the effort.

2. Sauerkraut (pickle) for pickled fish should be Sichuan pickle, which is sold in many supermarkets. You should buy products made in Sichuan. In addition to pickled vegetables, pickled fish can also add pickled radish and other pickled vegetables, which has a unique flavor.

3. Pickled fish with egg white will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid, and adding a little sugar will make the meat taste more fragrant.

Fish fillets are fragile, so be careful when you put them in soup. Dispel them gently with chopsticks. Don't stir fry hard. You can cook the fillets until they change color. It's almost the same when you see the color. After a long time, the meat will not taste good.

The advantage of suggesting using casserole to mix vegetables is that some soup and sauerkraut are often left after eating, and some tofu and vegetables can be cooked.

6. Finally, pour hot oil on the pickled fish, which will make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I have tried it and it smells really good.