Recipe name: Pickled fish

Cuisine: Northeastern cuisine

Type of Chinese cuisine: Chinese cuisine

Basic characteristics: Fresh and refreshing, appetizing and invigorating the spleen , sober up and refreshing, delicious and delicious soup

Basic ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled vegetables. Accessories: 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, 15g cooking wine, 25g minced pickled pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves .

1. Remove the scales and gills of the carp, disembowel it, remove its internal organs and wash it. Use a knife to remove two pieces of fish meat, split the head into pieces, and cut the bones into pieces. Wash the pickled cabbage and cut into sections.

2. Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices and garlic cloves and fry until fragrant, add the pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil. , add the fish head and bones, and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add refined salt and Hu Xiangtong noodles and set aside.

3. Cut the fish meat into 0.3cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

4. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the minced pickled pepper until the flavor is released, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve.