Lai Lai

212-11-8

Browse 2994 Collection 15926

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Ingredients

1 grass carp (about 4 kg)

1 bag of ginger

Finished sauerkraut (for fish with Chinese sauerkraut). 1 small bowl

dried pepper/red pepper section

garlic

salt

cooking wine

sugar

chopped pepper

homemade mixed soy sauce

Step

1. Clean the chopped fish in the supermarket, especially the black film in the belly of the fish, and be sure to scrape it clean. Heat the pan and add oil to make soup materials, fry both sides until slightly browned, add cold water, smash ginger and onion knots, boil over high fire and turn to medium heat, so that the soup noodles will always keep boiling until the soup turns milky white and turns off, and after cooling, filter out a part of the fish soup for later use; (Note: eat one fish twice, and add tofu to the remaining fish soup and fish head to cook the fish head tofu in casserole)

2. Slice the thick fish of grass carp into large pieces (not too thin, the thickness is about .5CM), sprinkle with shredded ginger, add cooking wine and black pepper, marinate for a while, pour 1 spoonful of oil, stir slightly and let stand for about 1 minutes;

3. Heat the wok and fill it with oil, fry the pepper and dried red pepper with small fire, and control the oil for later use; Stir-fry the ginger slices and garlic slices, stir-fry the sauerkraut with half of the fried pepper and dried red pepper until the fragrance comes out.

4. Pour the filtered fish soup in 1, add 2 tablespoons of fermented glutinous rice juice and 1 tablespoon of self-made mixed soy sauce (please see here for details) to boil, taste it, and add sugar and salt as appropriate.

5. Cook the pickled cabbage for a few minutes, then take it out and put it into a preheated casserole (the casserole has good thermal insulation when used in winter). Put the fish fillets in No.2 into the pickled fish soup and blanch it until it changes color. Pour the soup with fish fillets into the casserole with pickled cabbage at the bottom.

6. spread the remaining half of fried pepper and dried red pepper on the fish fillet and sprinkle with chopped green onion; Wash the wok, dry it and heat it. Add 2 tablespoons of oil to the wok, and pour it on the wok until it is hot. OK, delicious fish with pickled vegetables is served ~

Tips

1. Cooking fish with pickled vegetables, without Sichuan sauerkraut, Sichuan flavor is slightly inferior. Sauerkraut used as pickled fish, the scientific name of which is bamboo shoots and green vegetables, belongs to mustard with two-year leaves in Cruciferae. The mustard produced in Sichuan has thick stalks and thick vegetable stalks. The pickled taste is not the same as that of pickled vegetables from other places, and it will be bitter in the early stage. Stir-fry before cooking. The "stir-fry" link can stimulate its unique flavor, and the taste is particularly crisp.

2. Spicy taste is the most typical flavor in Sichuan cuisine, which is both spicy, salty, fresh and hot, helping to eat and relieving boredom and appetizing.

3. Add sugar, fermented glutinous rice juice and fermented soybean juice as appropriate, and spicy taste is more suitable for other compound flavors. After cooking, the combined compound flavor juice is thick, sour and spicy, salty, fragrant, hemp, spicy, hot and rare.