Fish with pickled vegetables is appetizing, how to make the fish fresh and tender? ——— Detailed method of pickled fish—
Boiled fish with Chinese sauerkraut and Chili
Fish with Chinese sauerkraut is a classic dish in Chongqing. If you like grass carp, pickled fish is worth a try. Soaked in hot and sour soup, it is full of flavor and fresh and tender. Although pickled pepper is put in, it tastes spicy but not dry, and I can't help but want to continue tasting. Because of its sour, spicy and tender taste, it is gradually loved by people and prevails throughout the country. After decades of circulation, it is still a hard dish on the table. Let's share this fish with Chinese sauerkraut today. It tastes fresh and tender, hot and sour and appetizing.
Boiled fish with Chinese sauerkraut and Chili
* Main ingredients: one grass carp, 50g soybean sprouts, onion, ginger and garlic 10g, 80g Chinese cabbage, pickled cabbage 150g, 30g pickled pepper, coriander 10g, dried pepper 10g, cucumber 80g, salt, chicken essence and cooking wine.
* Production technology: (1) First, the flesh and blood of grass carp are separated, the fish bones are cut into small pieces, and the fish meat is obliquely cut into small pieces with uniform thickness. Fish and bones are served separately. (2) Wash fish bones and fish meat with clear water, and wash blood and impurities. Doing so will help to remove the fishy smell from the fish and make it clean and beautiful after washing dishes. Then take it out and drain it. (3) Add salt, chicken essence and cooking wine to the fish, then beat an egg white evenly, then pour in a proper amount of raw flour and stir evenly for later use. Fish bones are made in the same way. The purpose of this is to help remove the fishy smell and help the fish to be tender. Both egg white and raw flour can form a protective layer to ensure the freshness of dishes to the greatest extent.
Boiled fish with Chinese sauerkraut and Chili
(4) Pour an appropriate amount of oil into the pot, add bean sprouts, stir-fry the cabbage until it is broken, then pour cucumber strips, add salt, stir-fry the chicken essence evenly after seasoning, and then pour it out and spread it at the bottom of the bowl for later use. (5) Wash the pan, add oil, add onion, ginger and garlic and stir-fry until fragrant, then add pickled pepper sauce and stir-fry until the sauce is slightly yellow, add fish bones and stir-fry for a while, and then add sauerkraut and stir-fry for a while. At this time, water is injected, and protein overflows from the cooked fish bones, and the soup is milky white and the sauerkraut is golden yellow. Boil the pot, add salt, chicken essence and sugar to taste, then remove the ingredients and spread them in a bowl. (6) Leave the soup base in the pot and continue to cook. Add fish along the side of the pot and cook until it is not cooked. It is not advisable to cook for too long, otherwise the fish will get old easily. (7) Sprinkle dried peppers and chopped green onion on the surface, heat oil in the pot, pour it on the surface and burst. (8) decorative plates. I hope you will like this work. See you next time.
After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts. No matter how time passes, keep the food and the beautiful scenery will always accompany you!
-This article was created by the tip of the tongue-liuchu, original production, and unauthorized processing and copying are prohibited-