I use different materials to make pickled fish cooked by Cantonese people. I'll make a fish soup base first, fry the anchovies, then add ginger slices and some peppers and soak them in water for an hour. My mother made her own white soup base in the country, which contains delicious kimchi, but I can't buy such fish outside. I don't know its name, but it's a little expensive. Steps of slicing are no different from other people's practices: 59660.66661

2. Add soup, boil the fish head and bones for about ten minutes, then pour into the soup pot to boil, shake the fish fillets and put them into the pot one by one. 3. At this time, clean the wok and put it on the fire, add oil and burn it to 60% heat. Add chopped pickled peppers and stir-fry over low heat. Pour the chopped pickled peppers into the pot where the pickled fish is cooked. Introduce the cuisines and functions in detail: ingredients for making pickled fish in home cooking: main ingredients: 1, one fresh fish, sliced, and savored with two spoonfuls of starch and one spoonful of 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.

Teach you how to cook pickled fish, how to make pickled fish delicious 1, put oil in the pot and heat it to 60%, add pepper, ginger slices and garlic slices and stir-fry until fragrant, then pour 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, add chicken essence and stir well, you can eat.

Chongqing pickled fish can be made from grass carp, bighead carp and carp. I usually like to make it with bighead carp. A fish can be eaten by two people, the fish head can be steamed with chopped peppers, and the fish body can be made of pickled fish.

Or simply buy fish cheaper, and it's good to eat pickled fish delicious and save money. Ingredients: a bighead fish, sauerkraut.

Seasoning: pickled ginger, pickled pepper, garlic, ginger, dried pepper segments, pepper granules, pepper powder (not necessarily), salt, cooking wine (or white wine), raw flour, one egg, monosodium glutamate and onion segments. Practice: 1. When buying bighead carp, you can ask the stall owner to help cut the fish into three pieces. When you come back to wash, cut the fish bones into sections first, and then cut off the big rows of thorns on your stomach. 2. Then put down the whole fish skin and cut it into thin slices from the tail, so that all the thin slices are reserved; 3, sauerkraut is also sliced, soaked in ginger, a few garlic, ginger is cut into larger grains, many garlic are chopped, and red pepper is chopped; 4. Marinate the fish fillets with cooking wine and salt first; 5. Put the oil in the wok, fry the pepper segments, and pick up the pepper segments for later use; 6. After the pepper grains are fragrant, pour in the soaked ginger, ginger and garlic and stir-fry, then pour in the sauerkraut and stir-fry a few times, add a proper amount, and add water to cook; 7. When cooking sauerkraut soup, add the pickled fish to the egg white and mix the raw flour well; 8. After the sauerkraut soup is cooked, you can add a proper amount of salt to taste, then add fish bones and egg yolks (the egg yolks are cooked and delicious) and cook until the color turns white. The fish is inserted with chopsticks, indicating that it is cooked; 9. Pick up fishbones and sauerkraut with a colander and put them at the bottom of the bowl. Then put the fillets in a pot and cook them and put them on the fish bones. Finally, adjust the salty taste of the soup, add monosodium glutamate to taste, and pour it into a bowl. 10. Add oil to the wok and heat it. Stir-fry chopped red pepper and garlic, and then spread them on fish noodles. Sprinkle some pepper (or not) and onion slices, and the delicious pickled fish will be ready.

Sour and hot pickled fish raw materials: 200g of live carp or grass carp 1 tail weight 1 kg of pickled cabbage, Flammulina velutipes, Pleurotus ostreatus, tender wax gourd, yellow seedling leaves, chopped green onion slices, water-soaked jellyfish silk, Chinese cabbage, eel slices, waist slices, goose (duck) gizzard, etc. Mixed oil of pepper, cooking wine and sesame oil 150g-200g. Production method: 1. After the live fish are slaughtered, the gills are peeled, the internal organs are removed, cleaned and the fish heads are chopped off. Then use a flat knife to take off the two fish heads along the back, and then cut the fish's chest into two clean fish heads. Then cut (slice) the two fish heads into fillets with a thickness of about 0.6cm with an oblique knife. Chop the fish head and bones and season with ginger, onion, cooking wine and salt 10 minutes or more.

2. Soak red pepper, soaked ginger, pepper and garlic cloves (some of them) into pieces, pickle into small pieces, and mash the rest garlic cloves to make flavor dishes. 3. Heat the hot oil in the pot, add the dried Chili festival and pepper, give off the fragrance, and chop it into knife-edge peppers for later use.

When the oil is heated to 50% to 60% in the furnace, add chopped red pepper, pickled ginger, pepper and garlic, stir-fry until the oil is red and bright, then add sauerkraut, stir-fry the flavor, add fresh soup, and add fish head and fish bone to cook for more than 10 minute; Season with salt, chicken essence, pepper and cooking wine, pour into the hot pot basin, sprinkle with knife-edge pepper, and pour 75g of boiled oil on the table. 4. Put the pulped fish fillets and other vegetarian dishes on the table respectively, and prepare a seasoning tray with sesame oil, garlic paste and monosodium glutamate to dip in.

Features: salty, fresh, spicy, slightly hemp and slightly sour, fresh and delicious, with rich flavor.

How to make pickled fish delicious?

Ingredients: 1 grass carp (catfish, snakehead, etc. They are all 1.5 kg), 100g sauerkraut (pickled vegetables), 20g wild pepper, 10g ginger slices, 20g garlic paste, 4 teaspoons of starch (20ml) and 1 egg white.

Practice: After the fillets are processed, the pickled fish is ready. 1, sauerkraut (pickled vegetables) is sold in many supermarkets. You should buy it from Sichuan.

2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper. 3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil. 5. Drain the fish head and fish, and cook for 10 minute, so as to get a delicious taste.

The above briefly introduces one of the home-cooked dishes of pickled fish, and there are many kinds of home-cooked dishes of pickled fish. Every home-cooked dish of fish with Chinese sauerkraut is very good. I have cooked many kinds of home-cooked fish with Chinese sauerkraut before, and they are all very good. You might as well choose these home-cooked dishes of pickled fish according to your own taste and see which one is more suitable for your own taste. For more detailed home cooking of pickled fish, you can learn more about home cooking of pickled fish. The above briefly introduces one of the home-cooked dishes of pickled fish, and there are many kinds of home-cooked dishes of pickled fish. Every home-cooked dish of fish with Chinese sauerkraut is very good. I have cooked many kinds of home-cooked fish with Chinese sauerkraut before, and they are all very good. You might as well choose these home-cooked dishes of pickled fish according to your own taste and see which one is more suitable for your own taste. For more detailed home cooking of pickled fish, you can learn more about home cooking of pickled fish.

6. Put the marinated fish fillets into the soup one by one and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.

How to cook fish with Chinese sauerkraut is the best?

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.

Practice 1, put oil in the pot and heat it to 60%, add pepper, ginger and garlic and stir-fry until fragrant, then add 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! .

The domestic practice of pickled fish should be simple materials.

Ingredients: grass carp or carp, sauerkraut. Methods: 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?

Method of making pickled pepper flavor: pre-treatment of raw materials: onion is cut into 0.3 cm square particles, celery is cut into 0.3 cm square particles, green onion is cut into 4 cm long festival fast food menu of cucumber, celery is cut into 4 cm long festivals, and onion is cut into 4 cm long festivals.

Stir-frying fennel, star anise and rhizoma Dioscoreae Septemlobae together, pulverizing into powder, and adding 5g of parched chili noodles and 5g of cumin noodles. Production method: add salad oil to a wok, heat it to 40%, add pickled peppers and bean snack menu petals, add ginger rice and garlic rice, add chopped green onion and celery, add fresh soup, cooking wine, secret red oil, white sugar, chicken essence, fermented grains and secret fresh sesame oil, and then add onion festival, cucumber festival and celery festival.

How to roast the fish as a specialty of Chongqing cuisine: (1) First, slaughter the carp, open the back, wash it, add salt, monosodium glutamate, seasoning, fast food, wine and Chili noodles, then set it on fire, brush it with sesame oil, sprinkle Chili noodles and cumin noodles halfway, and bake until it is mature. (2) Put it into a fish dish after baking, put shredded onion at the bottom of the dish, then pour the fried sauce on the fish, sprinkle with coriander, and decorate with shredded onion and shredded red pepper.