Caohu Hu tong
Chinese sauerkraut must taste better.
The amount of pickled peppers depends on your taste.
Zanthoxylum bungeanum 1 spoon, the dosage depends on your taste.
Octagonal 1
Eggs 1
garlic
energy
verdant
Material 2? (side dishes)
bean sprout
Tofu slices
pak choi
white radish
Others are added according to their own preferences.
Pickled fish hot pot's practice?
Cut sauerkraut into small pieces, onion into pieces (I also used a little garlic), shredded ginger, minced garlic and pickled pepper.
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Wash side dishes. Slice white radish (not too thick, thinner is easy to cook) and cut into thousands of pieces (not too thin, thicker is delicious).
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Sprinkle a little salt on the fish fillets and fish them well. Add egg white, stir (it is best to grasp it evenly by hand so that the fillets are covered with egg white), and marinate for about 15 minutes.
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Add the right amount of oil to the pot. When the oil is hot, add the fish head and steak and fry until both sides are yellow.
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Add 1/2 amount of shredded ginger and boiled water, and continue to cook for about 10 minutes on medium fire after the fire is boiled, so as to cook thick white fish soup.
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Filter out the fish soup for later use. Not even bones and bones.
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Wash the pan, add a little oil, add onion, ginger, garlic, pickled pepper and star anise and stir-fry for 2-3 minutes.
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Add sauerkraut and continue to fry for 2-3 minutes.
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Add the fish soup from step 6.
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Add appropriate amount of salt, bring to a boil, turn to electric chafing dish and cook for 4-5 minutes. You can start washing vegetables and making fish fillets.
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skill
Treatment of fish:
The scales and internal organs of grass carp (the black film in the belly of the fish must be completely removed), and then the fillets, fish heads and fish chops are placed separately. It is open because the purpose and time of cooking are different. Fish fillets should not be too thin, too crisp, nor too thick, which is not easy to taste. ?
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Step 3: Sprinkle a little salt first, which is more conducive to the taste of fish fillets. You don't have to wait 15 minutes for pickling, you can do other steps, and when the fish fillets are ready to be cooked, it is time. Wrapping the egg white will make the fillets more tender and smooth. ?
Step 6: Unlike just eating pickled fish, when making hot pot, I like to remove fishbones and bones, and only use fish soup as the base soup. It's just one more step, but after this treatment, the bottom soup doesn't have too many impurities, and it won't "boil" when cooking (the more impurities deposited at the bottom of the hot pot, the more it sticks to the bottom of the pot), so you don't have to worry about stinging when washing vegetables in the future. ?
Step 9: Stir-fry sauerkraut first, which can stimulate the flavor of sauerkraut. ?
Step 1 1: salt should be appropriate, and sauerkraut and pickled peppers are salty.