Composition:

Grass carp 500g

Appropriate amount of coriander

Ginger amount

Garlic right amount

Red pepper

Sichuan pepper

Proper amount of salt

edible oil

pepper

350g Chinese sauerkraut

Recipe practice:

1. Raw material map, shredded sauerkraut (I also added a little sour ginger in it), sliced garlic, Jiang Mo, chopped coriander, appropriate amount of dried pepper and appropriate amount of pepper.

2. Catch the fish with a little salt, pepper and corn flour.

3. Grab the fish bones with salt and pepper.

4. Add oil to the wok and saute the garlic slices and Jiang Mo.

5. The garlic slices are slightly Huang Shi, and the chopped sauerkraut is poured in.

6. Add appropriate amount of water or broth after frying.

7. Cook the fish bones together in the soup.

8. Boil until it boils.

9. After the pot is boiled, put the fish slices into the pot.

10. Fish is easy to cook. Add the right amount of pepper after cooking.

1 1. Put it in a big bowl.

12. Add a small amount of oil, small fire, fried pepper and dried pepper to the pot.

13. Pour the fried pepper oil on the fish.

14. Sprinkle with coriander.

How to watch this dish with a mobile phone?

Recipe tip:

I ate three dried peppers and a millet spicy, which was still quite spicy. I like spicy food. You can add a spoonful of Chili sauce when frying sauerkraut, but you don't like spicy food.

No need to add salt, the salty taste is enough.

How to make the soup of pickled fish whiter? Go directly to the vegetable market to buy that kind of sauerkraut. Don't go to the supermarket to buy that kind of sauerkraut. The pickled cabbage is dark. Wash it after buying it, cut it into small pieces and fry it in a pot. Stir-fry the oil first, add more pepper and Bazhen liquid, then add some dried red pepper, ginger and garlic, and then stir-fry the sauerkraut for four or five minutes. Let go of boiling and water.

How to cook pickled fish? The soup is thicker and whiter.

Materials:

Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g.

Exercise:

1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut off two pieces of fish with a blade, split the fish head and cut the fish bones into pieces.

1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. light the pot. When the oil is heated to 50%, add garlic cloves, ginger slices and pepper particles to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim off the floating foam, add cooking wine, season with Sichuan salt and pepper, and continue to cook.

3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, and stir well to wrap the fillets with a layer of egg white. Then shake the fillets gradually and put them into the boiled fish soup pot.

4. Put the fire in another pot. When the oil is heated to 50%, stir-fry the chopped peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to taste, and then pour it into the soup bowl.

note:

1. Only fresh grass carp can be used for soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, gouged out on both sides, cut diagonally into two pieces, and aligned when entering the soup bowl.

2, the whole fish should not be fried hard, you can go to the oil. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.

Practice 2 of pickled fish:

Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.

Raw materials:

Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.

Exercise:

1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.

2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.

3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

How to buy grass carp or corrugated fish with pickled fish? 1 treaty 2.5kg, please ask the fishmonger to slice the fish, break the head and chop the bones.

Practice: put the fish fillets in a bowl and add a little salt. Mix cooking wine and starch evenly for later use.

Chop 50 grams of pickles, cut dried chili 100 grams into knots with scissors, cut 50 grams of celery and scallion into 5 cm long knots, cut a small piece of ginger into ginger rice, slice one end of garlic, cut 8 grams of white pepper and 5 grams of pepper noodles.

Stir-fry fish heads and bones with a little oil, add water, add ginger rice, pepper and salt, and cook into milky fish soup.

Stir-fry pickles, dried peppers and garlic slices until they are half cooked, then pour in the cooked fish soup, add celery, scallion, chicken essence and sugar, taste the fish fillets according to everyone's preferences, and stir them with chopsticks after cooking. Two minutes later, a pot of delicious fish fillets is ready. Pour the fillets into a bowl, add monosodium glutamate and pepper noodles, and invite friends to taste.

This fish fillet is elegant in color, spicy, tender and smooth, and the fish soup is refreshing, spicy and sour, and sour and sweet.

How to make pickled fish smooth and tender? The main ingredients are grass carp1(1000 ~1250g) and pickled cabbage 250g.

Ingredients: 25g pickled pepper powder, 40g salad oil, 20g lard, 7g ginger slices, garlic slices 10g, chopped green onion 10g, 50g onion segments, 4g salt, 20g cooking wine, 2g monosodium glutamate, 2g pepper, pepper 10g or above, 20g bean powder, etc.

working methods

Process 1: Wash the fish, cut off the head, take off two fillets with a knife, cut the fish bones into pieces, and change the fillets with an oblique knife. Sliced sauerkraut. Egg white, dried bean powder, make egg white bean powder.

Process 2: After adding salt, ginger slices, onion knots and cooking wine to the fish fillets, add egg white and bean powder and mix well.

Process 3: Heat the oil in the wok to 50% heat, add the fish fillets and slide until cut. Leave a little oil in the pot, add pepper, pickled cabbage and ginger slices, stir-fry, add soup, add cooking wine, salt, monosodium glutamate and pepper to taste, add fish heads and bones to taste, pick them up and put them in a bowl; Cook the fish fillets for 1 ~ 2 minutes, pour the fish and soup into a basin, and sprinkle with ginger, garlic and chopped green onion.

Step 4: Heat a little oil in the pot to 50% heat and pour it evenly on the ginger rice, garlic rice and chopped green onion.

You can also cook sauerkraut directly with Chili, which is also delicious.

What can pickled fish do to keep the fillets from rotting? 1, usually with grass.

fish

It's better to use snakehead.

2, wash the fish, pay attention to wash away the black film in the abdominal cavity, cut off the shark's fin.

3. Separate the fish body from the fish head and cut the fish head in half. (Not suitable for cutting)

4. Press the fish body with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone, and adjust the direction of the knife in time to separate the fish head from the fish. (If you like to eat bones together, you can also ignore this step, but this way is not encouraged. )

5. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. Each piece is about 5-7 mm thick (it should be large but not small). (Note here! Don't turn in the wrong direction, or the cooked fillets will break. )

6. Take an egg, pour it left and right, pour out the egg white and add half a bowl of water to the raw flour and stir for later use.

7. Cut the onion, ginger and garlic into sections for later use.

8. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir a little, then add egg white and raw powder soup and mix well. (it's best to put it for a while)

9. Pickled vegetables .................. Cui Hua, served with pickled vegetables. . . . One pack or two packs will do. If you like, put more and cut into pieces.

10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.

Cut the fish fillets and put them in the batter with clothes on.

Low heat

The soup is a little wide.

Don't stir the contents of the pot frequently.

Boil the water and string the fish for a while, or the fish will be too old. Pull it out and pour the sauerkraut soup you made directly on the fish.

Fish with pickled vegetables and white radish, how can we make white radish cool and delicious? Hello, put the radish last, don't put it too early, just add it for the last time. Or put some pickled radish to make it crisp.

How does Baijia pickled fish make pickled fish delicious? Baijia pickled fish has the best seasoning and is super cheap, only one yuan, haha ~