2. Wash, bone and slice the killed fish. Slice the fish skin under the slice downward, obliquely cut into fillets with a thickness of about 0.5 cm, and cut the fish steak into slices with a length of about 5 cm;
3. Wash the sauerkraut, wring out the water, and cut it into sections for later use;
4. Mix the fish fillets with cooking wine, starch, egg white and salt;
5. Mix the fish fillets and marinate for 15 minutes;
6. Heat oil in a wok, add ginger slices, garlic slices and pickled peppers and saute until fragrant;
7. Add the chopped sauerkraut and stir fry for 3 minutes;
8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook for 10 minute to cook the umami flavor;
9. Put the sauerkraut into the bowl for use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from being cooked easily;
10. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. After the fish fillets become discolored, season them with salt, sugar, chicken essence and pepper, and serve out a deep dish. Sprinkle a little pepper oil on the fish fillets.
Tips:
1. Grass carp is generally used to make pickled fish with tender meat, and snakehead is also a good choice.
2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup;
You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot.
3. You can also serve the fish fillets directly without sauerkraut first, but you must serve the fish fillets first, which can better keep the fish fillets cooked quickly and not easily scattered.
Grass carp, pickled cabbage about 400g, pickled pepper, dried red pepper, pepper granules, garlic (chopped) 6 petals, Jiang Mo.
Marinade (including salt, chicken essence, cooking wine, corn starch)
working methods
1. Remove the head, viscera, wash and dry the surface of the fish.
2. Cut the fish back meat from the tail near the main bone with a knife; Slice the fish back meat on the other side in the same way; And cut off the belly of two pieces of meat;
3. Cut the meat of the fish into fillets, preferably about 3-4 mm thick; Too thin and fragile, too thick and tasteless;
4. Cut the fish bone, cut the fish head in half, slice the fish chest, and divide the fish into five parts: head, tail, bone, chest and meat;
5. Put the fish in one bowl alone, put the rest in another bowl, grab them evenly with marinade and marinate for 15 minutes;
6. Wash the sauerkraut and cut it into small pieces; Add oil to the pan, saute Jiang Mo and minced garlic in a cold pan, add pickled peppers, dried peppers and sauerkraut and stir fry.
7. Take another pot, heat the fish bones with oil, stir-fry the fish bones slightly, add 5 bowls of hot water, cover the fire and cook until the soup turns white, add the fish belly, fish tail and fried sauerkraut, and add the chicken essence (no salt is added first, the sauerkraut is salty, and appropriate amount of salt is added when taking out the pot).
8. Cook on medium fire 15 minutes, scoop up all the materials in the pot, put the fish fillets in the original pot, cook on high fire until the fish fillets just turn white, and pour the soup and meat into other materials.