Ingredients for making pickled fish:

1, a fresh fish, sliced, soaked with two spoonfuls of starch and one spoonful of salt,

2. Soak sauerkraut for about half a catty and shred it.

3, eight pickled peppers, chopped,

4, about twenty peppers,

5, a small piece of ginger, sliced,

6. Half a garlic, sliced,

7. Four onions, chopped,

8, two spoonfuls of cooking wine,

9, a spoonful of chicken essence.

Detailed steps of making pickled fish

1, put oil in the pot and heat it to 60%. Add pepper, ginger and garlic and stir-fry until fragrant, then add shredded sauerkraut and stir-fry for about half a minute.

2. Add soup or water, bring to a boil, and then cook the fish head, fish bones and cooking wine for about ten minutes.

3. Pour into the soup pot and boil. Shake the fillets well and put them into the pot one by one.

4. At the same time, wash the wok and put it on the fire, put the oil to 60% heat, add the pickled peppers and stir fry over low heat (people who like spicy food can add two spoonfuls of oil peppers to stir fry together at this time).

5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.

6, continue to cook for about a minute, put the chicken essence and stir well. 7. Sprinkle chopped green onion after cooking.

How long does it take to cook fish with Chinese sauerkraut?

material

Ingredients: 1, 1 fresh fish, sliced, 2 tablespoons starch, 1 tablespoon salt. 2, about half a catty of sauerkraut, shredded. 3, eight pickled peppers, chopped. 4, about 20 peppers. 5, a small piece of ginger, sliced. 6, half a garlic, sliced. 7. Four onions, chopped. 8. Two spoonfuls of cooking wine. 9, a spoonful of chicken essence.

working methods

1, put oil in the pot and heat it to 60%. Add pepper, ginger and garlic and stir-fry until fragrant, then add shredded sauerkraut and stir-fry for about half a minute.

2. Add soup or water, bring to a boil, and then cook the fish head, fish bones and cooking wine for about ten minutes.

3. Pour into the soup pot and boil. Shake the fillets well and put them into the pot one by one.

4. At the same time, wash the wok and put it on the fire, put the oil to 60% heat, add the pickled peppers and stir fry over low heat (people who like spicy food can add two spoonfuls of oil peppers to stir fry together at this time).

5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.

6, continue to cook for about a minute, put the chicken essence and stir well.

7. Sprinkle chopped green onion after cooking!

How to cook the simplest fish with Chinese sauerkraut?

The raw materials of pickled fish are: one herring (grass carp), one packet of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five scallions, two catties of cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard. Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard. Note: 1. Fish fillets should not be cut too thick, egg whites should not be added, and starch can only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough. 2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. Postscript: For my pickled fish, my friends' comments are: delicious! All right! All right! Absolutely! Attachment: Interested readers can try this method. 2. Fish with pickled vegetables is a traditional dish in East Sichuan. Originally, it was a home-cooked dish of Chuanjiang fishermen, but after improvement, it gradually became popular and was well received. I remember that in the 1990s, almost all Sichuan families were cooking fish with Chinese sauerkraut. When people get together or chat over tea, almost everyone is talking about how to make pickled fish better. This wind of pickled fish soon spread all over the country, which was worse than the boiled fish now. Originally 50 cents a catty of sauerkraut has also risen to 6 yuan, showing the enthusiasm of the people all over the country. The characteristics of pickled fish are clear soup, slightly salty and spicy, strong pickled vegetable flavor, smooth and tender meat, appetizing and appetizing (these words are what I saw in a famous shop that makes pickled fish in Chongqing). Specific practice: Raw materials: silver carp or grass carp (silver carp is the best), refined salt, egg white, fresh lard (lard is the best, because the fish itself is weak, if there is no other oil), garlic alone (ordinary garlic is also ok), garlic rice, sauerkraut, sugar, liquor, starch, pepper noodles, monosodium glutamate and chopped green onion. Add refined salt and white wine and mix well, then add egg white and starch and mix well for use (pay attention to the order, not at the same time or upside down, otherwise it won't taste good, and it will be the same for any such treatment). 2. Put the fresh lard into the pot and turn it into oil; Peel garlic separately; Cut ginger into rice and add boiling water to make Jiang Shui (be sure to cook more, which is the key to remove the fishy smell); Shred kimchi and pickled sea pepper. 3. Soup making: put the pot on fire, add lard, add garlic and cook until soft, then add sauerkraut and stir-fry until dry, add appropriate amount of water, boil, add fish head, fish tail and fish bone, and add pepper noodles. When the soup turns white, remove the fish bones and sauerkraut with a colander. (Don't fish it out. Generally, pickled cabbage is not delicious after cooking, and the color is not good-looking. It is more important to fish it out. 4. Boil the fish: After the soup is boiled, add the fish fillets, stir them with a spoon, remove them and put them in a large basin (see the tenderness of the fish and the thickness of the fish fillets. In short, you can't cook them in half, because there is a ironing process later. Put salt, pepper noodles and sugar in the soup to neutralize the original salty taste; Add ginger and cook for a while; Sprinkle some pepper noodles, monosodium glutamate and chopped green onion on the fish fillet, and pour the cooked soup into the basin (this is the ironing process). Pay attention to the dosage of refined salt before, because fish fillets are used, boiled fish is used, and sauerkraut itself is salty, so pay attention to the dosage and don't use too much. At the same time, Chili noodles have been used twice, so pay attention to the dosage. 5. Finally, put oil in the pot, stir-fry pickled peppers and garlic, and pour them into the pot. 3. Ingredients: perch or tilapia or catfish (excluding carp), preferably live fish. Ingredients: carp 600g, pickled cabbage 100g, pickled pepper 25g, pickled ginger 15g, chopped green onion 15g, pepper 3g, garlic 5g, broth 500g and cooked vegetable oil 500g. Practice: Cut the fish three times on each side, drain the sauerkraut, cut it into filaments, chop the pepper, soak the ginger and cut it into granules. Put the wok on the fire, heat the cooked vegetable oil to 60%, add the fish and fry until golden brown, and take it out. Leave the oil in the pot and add the spicy food. ......

How to make the simple version of pickled fish delicious, the home-cooked practice of the simple version of pickled fish

Raw materials:

Grass carp or carp, a pickled vegetable.

How to do it:

1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.

2. Put the fish bones and fish heads together and marinate them with salt and cooking wine, and marinate the fillets with salt and cooking wine separately 10 minute. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.

3, put some oil after the hot pot, not too much, too much soup will be greasy, use chopped green onion, garlic and ginger to explode the pot, put the marinated fish head in, fry it, add water, add more water, fish bones and monosodium glutamate, and dry peppers at home. You can put more if you like spicy food. If you don't like spicy food, you can decorate it with a dried red pepper. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately.

4. Put the fish fillets into the pot. When the fillets are cooked, take the pan immediately. Don't overcook the fish fillets, they will not taste good.

5. Finally, add some chopped parsley and put it in a big soup pot, and it will be ok.

Features: The fish fillets are fresh and tender, and the soup is particularly delicious.

How to make pickled fish delicious, the home-cooked practice of spicy pickled fish

1. fry the fish first.

2. Pack the fried fish first, then fry them with ginger, garlic slices and green peppers, and cook them in water. ...

3. After the soup is boiled, fry your fish pieces and stew for ten minutes ... Finally, add salt, onion and coriander.

How to make authentic Sichuan-style pickled fish, how to make it, how to make it, how to make it, is the authentic Sichuan style at home.

Fish with Chinese sauerkraut is a classic Sichuan dish originating from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking technology. Also called "Sour Soup Fish", it is mainly fresh mullet and cooked with Sichuan pickles. Pickled fish was popular in the 1990s, and it was also one of the pioneers of Chongqing Jianghu cuisine.

Need to prepare: snakehead, Sichuan Laotan sauerkraut.

The steps are as follows:

Prepare the materials, wash the fish and remove the head, and use it to process it into two pieces from the back.

Wash the fish, remove the bones and belly with an oblique knife, leave the fish clean, and wash the bones with blood for later use. It's best to wash it several times, which is the key to the milky fish soup.

Wash the fish with blood stains, put a kitchen towel under it, tilt the knife 40 degrees, slice the fish from the tail, and the blade faces the tail. Slice it! Sliced fish fillets are washed once with a spoonful of salt, and then washed repeatedly with clear water to become crystal clear fish fillets. Be sure to wash it into transparent fish fillets. This fish tastes delicious and refreshing. Marinate the fish fillets with one teaspoon of salt, one teaspoon of white pepper, one teaspoon of egg white, half of dry starch and three teaspoons of salt, and carefully grasp them repeatedly. Let stand for 20 minutes!

Shred and blanch the sauerkraut for later use. Pepper is cut into rings with pepper. Fish bones, fish skin, ginger slices. Stir-fry onion, ginger and garlic in oil, add fish head, fish tail, fish bone and fish skin and stir-fry for one minute. Add sauerkraut and stir-fry for another minute. Add enough boiling water.

Boil the fish soup over medium heat for 20 minutes until the fish soup turns white. Add salt. Take out all the soup and spread it at the bottom of the bowl. Different families eat different sizes of salt, so be sure to adjust your taste. )

Heat the fish soup in the pot, put the fish fillets in bit by bit, shake the pot, and when cooked, take out the fish fillets 7 above and put them in the bowl. Filter the fish soup and pour it into a bowl.

Put the oil in the pot. When the oil cools, add pepper and pepper rings and simmer. Pay attention to pepper, it will turn red, yellow, oily, dry and brittle. Pay attention to observation and don't be possessed.

Pepper and pepper are fished out and put on the fish fillets, and green and red peppers are sprinkled on the fish fillets. As soon as the oil catches fire, smoke comes out. Just pour it on the fish fillets. This link of pouring oil is very important. As the finishing touch, you must heat the oil and smoke. Visually, smoke keeps coming out. It is delicious to pour it out with a creak.

It should be pointed out that:

This dish doesn't use chicken essence or monosodium glutamate! Look, the fish soup is milky white, but it's fresh! The food is original and fresh, especially delicious.

Fish fillets must be washed with salt. Salt can reduce the water content of fish fillets, and the fish is firm and elastic. Not fragile, washed sewage, changed water three times, and the fillets are white and transparent.

The easiest way to make fish with Chinese sauerkraut

For details, please refer to :news.xinhuanet/. ..13 Sichuan pickled fish. First, the grass carp bought here weighs 1398g. Second, remember to clean up the black film on the abdominal wall when washing fish. Third, clean the fish and cut off the fins. Fourth, cut it into five sections. Press the fish segment with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone. Sixth, sorry ~ unprofessional. Cut the fish head in half, slice the fish and the remaining fish bones. 7. Put the cut fish horizontally and cut it one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7 mm, so pay attention here! Don't reverse the direction, or the cooked fillets will break! Eight, take an egg, pour it left and right, and take out the egg white for use. 9. Cut the fish bones into sections, put them into a basin together with the fish heads, add salt and cooking wine, stir them evenly, and let them stand for 20 minutes to 10 minutes. Sichuan sauerkraut bought from the supermarket, I love sauerkraut in pickled fish, so it is two packages of ingredients. 11. Chop sauerkraut and put oil in the pot. However, in order to ..., it's better to use ordinary oil, and often pour chopped sauerkraut and stir-fry until it is dry. 3. Add water/broth to boil. 14. First, add the fish head and bones and simmer for 5-7 minutes ~ 15. Add other fish fillets and simmer for 2-3 minutes ~ 16. Add salt, pepper, pepper powder, monosodium glutamate and other seasonings to make a delicious shepherd's purse. Please recommend it to other friends, and give me more advice!

How to make pickled fish delicious, not spicy pickled fish's home-cooked practice

1. fry the fish first.

2. Pack the fried fish first, then fry them with ginger, garlic slices and green peppers, and cook them in water. ...

3. After the soup is boiled, fry your fish pieces and stew for ten minutes ... Finally, add salt, onion and coriander.

How to cook fish with Chinese sauerkraut

Black fish; Pickled sauerkraut; Pickled pepper; Onions; Garlic; Dried red pepper; Ginger; Zanthoxylum bungeanum; Egg white;

Chicken soup; Cooking wine; Salt; Sugar; Ginger powder;

Sichuan folk home cooking is very popular. The method is simple, the fish is fresh and tender, the soup is sour and fresh, and it is slightly spicy and not greasy; The fish fillets are yellow and smooth, very appetizing, fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious.

Practice and steps

1 reference materials.

Slice the fish into thin slices, add proper amount of cooking wine, ginger powder and egg white, grab it evenly and marinate it for about 20 minutes. Cut sauerkraut, pickled pepper and dried pepper into small pieces, and slice ginger and garlic. Put a proper amount of oil in the pot, saute garlic slices, ginger slices and pepper, add dried pepper, pickled cabbage and pickled pepper and stir fry together to make the taste of pickled cabbage. Put chicken soup and season with salt and sugar. After the fire boils, put in the fish fillets and gently slide them away. When the fish fillets are cooked, they can be cooked and sprinkled with chopped green onion.

3 Cooking Notes: 1. Fish fillets must be evenly caught with egg white to be fresh and tender. Avoid starch, otherwise the boiled soup will become turbid; 2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and fillets; 3. Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until the flavor overflows, and immediately pour them on the prepared fish noodle soup, so that the flavor of pickled peppers can be quickly integrated into the soup and the appearance of the soup can be ensured.

Fish with pickled vegetables make soup with fresh fish and kimchi, which is named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom.

5 prompt: 1. There are pickled cabbage seasoning packets in the supermarket. When they are cooked with pickles and mandarin fish, they become pickled fish. Because the seasoning package itself has a taste, you need to taste it before seasoning it. 2. It is recommended to buy Chaozhou pickles with golden color, crisp and tender meat and salty taste, or choose ordinary sauerkraut to serve on the table, which can be selected according to personal taste. Don't cut the fish fillets too thick, otherwise they won't be cooked thoroughly. Adding egg white during curing can make the cooked fish fillets more delicious and tender.

4. Slicing method of fish fillets: firstly, remove the fishbone to keep the fish, and then obliquely cut along the fish tail direction to slice the fish; Irreversible texture sliced fish, otherwise the cooked fillets will be broken and not delicious. 5. Fish fillets can't be cut too thick, egg whites can't be added, and starch can only be put in one teaspoon. When tasting fish fillets, it is best not to touch your hands and don't put too much cooking wine. Two teaspoons is enough. 6. Cook the fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. 7. You can also use the suggested fish bones to make soup, which is more delicious than chicken soup.

How to cook sour soup fish? How to cook fish with Chinese sauerkraut? How to cook fish with Chinese sauerkraut?

condiments

Longli fish 800g

Appropriate amount of sauerkraut

condiments

Seafood mushrooms

Proper amount

coriander

A small handful

sesame oil

Two teaspoons

Enoki Mushroom

Proper amount

Fresh mushrooms

Proper amount

tomato

two

salt

Proper amount

white pepper

Proper amount

Sichuan pepper

Proper amount

yellow rice wine

Proper amount

albumen

one

The method of chowder fish with sauerkraut.

1.

Prepare the ingredients, cut the Longli fish into sections and marinate with egg white, pepper and a little salt. Cut the tomatoes and put them on the fish slices with pickled vegetables for later use.

2.

Tear off the fresh mushrooms by hand, fry them in oil and put them in cold water, and the taste will be better, and the oil can be removed. inactive

3.

Add pepper and ginger when the oil temperature reaches 80%, stir-fry until fragrant, and then remove pepper and ginger. Add sauerkraut and pickled pepper, stir-fry, add mushrooms and half a tomato, stir-fry until sour, and then add broth.

4.

Add stock

5.

Add Flammulina velutipes, or add it later. I like to add sour soup early.

6.

Boil the pot until it boils, and add cold water.

7.

Let the fire boil for a short time. During this time, crush the coriander and put it in a bowl. Then I can pour some sesame oil into the multipurpose basin in advance.

8.

Add the other half of the tomatoes.

9.

After collecting some soup, put the pickled fish pieces under the tomatoes.

10.

Take out the pot and sprinkle with some white pepper.