Recipe introduction

Vegetable fish is also a common practice in Sichuan cuisine. There are many kinds of seasoning packages for pickled fish in the market, some are salty, some are spicy, and some are strong in ginger, which is not suitable for southerners' tastes. It's better to choose Chengdu, but I don't usually use the code-flavored package for fillets. I make it myself and then improve it to suit my taste.

material

One live snakehead (raw fish) (more than a catty), half a catty of silver buds, and fish with pickled vegetables.

working methods

1. Wash the fish, remove the head, tail and bones (stir-fry the soup until the color turns white), cut the fish into thin slices, and add cooking wine, salt, ginger powder, garlic powder and starch slurry for later use.

2. Take a small oil pan, stir-fry the washed silver buds a few times, and put them in a large bowl as the base material.

3. Put a little oil in the pot, stir-fry sauerkraut (about half a pack), add the soup made of fish bones, boil, season, pour in the fish fillets, gently push the fish fillets, then take them out of the pot and sprinkle some white sesame seeds to enhance the fragrance.

Sliced fish soup with Chinese sauerkraut

Recipe introduction

Soup is sour and delicious, slightly spicy and not greasy; The fish fillets are yellow and smooth, and they are authentic Fujiang dishes. If you have cold symptoms in autumn, you must sweat a lot and feel refreshed after eating.

material

1 grass carp (about 700g), 250g sauerkraut, 8 chopped pickled peppers, 1 tbsp ginger powder (1 5g), 1 tbsp chopped chives (15g),/kloc-0. Oil 1 tablespoon (15ml), high-alcohol liquor 1 tablespoon (15ml), and 3 bowls of broth (or water) (750ml).

working methods

The treated grass carp removes gills and fins, chops off the fish head, puts the knife flat, and puts two pieces of clean meat under the fish. Cut the fish head and the main bone of the fish into small pieces and put them in a container. Cut the clean fish into small pieces and put them in another container.

Soak fish bones and fillets in high alcohol for 5 minutes (to remove fishy smell), and then rinse with water. Add egg white, salt, sugar and white pepper (1 teaspoon, 5g) respectively, grab them evenly by hand, and marinate for 10 minute.

Soak sauerkraut to squeeze out water and cut into 2cm wide pieces.

Stir-fry the oil in the wok (to 8% heat), pour in sauerkraut and stir-fry for 2 minutes, add broth (or water), add salt and Jiang Mo and cook for 6 minutes (this process can not only cook the sour taste in sauerkraut into the soup, but also weaken the salty taste in sauerkraut).

Put the seasoned fish bones in a boiling pot and cook for 5 minutes, then you can taste the taste of white soup. Then put the fillets flat in the boiling soup and cook for 1 min. Boil it again, then take it out of the pot and put it in the soup basin.

Take another clean wok and heat the oil to extremely hot. Stir-fry chopped peppers. Pour it on the surface of fish fillet soup, and the suffix is chopped green onion.

skill

Fish fillets must be evenly sandwiched with egg whites to be fresh and tender enough. Don't use starch, or the boiled soup will become turbid.

Fish bones and fillets should be cooked separately to avoid undercooked fish bones and shapeless fillets.

Stir-fry peppers with strong fire and strong oil for 2-3 minutes until the flavor is overflowing, and then immediately pour them on the prepared fish noodle soup, so that the flavor of pickled peppers can be quickly integrated into the soup, ensuring the appearance of the soup.

Fish slices with Chinese sauerkraut

Ingredients: grass carp1000g, soybean sprouts 200g.

Ingredients: 200g sauerkraut, pickled pepper 10, chopped green onion 10g, 3 slices of ginger, 5 cloves of garlic, cinnamon 1 slice, star anise 1 slice, 6 dried peppers, pepper 10 slice and salt/kloc.

Pickled fish material: 2 tablespoons cooking wine, starch 1 tablespoon, egg white 1 teaspoon, salt 1 teaspoon.

working methods

1. Pick out the fish bones for later use, and marinate the fillets with marinated fish material 15 minutes or so.

2. Wash the bean sprouts, fry them in a pot until they are 5% mature, and put them in the bottom of the container for later use.

3. Prepare ingredients: cut sauerkraut into small pieces, add vegetable oil to the hot pot, add onion, ginger, garlic, star anise, cinnamon, pepper and dried pepper and stir-fry until fragrant.

4. Add pickled cabbage and pickled pepper, stir-fry with low fire to get fragrance, and add broth to boil.

5. Put the fishbone and fishtail into the stew for about 10 minute, and then put the fillets into boiling water.

6. Add chicken essence and salt to taste, remove the fish and ingredients inside and put them in a container.

7. Filter the soup base, put it in, then pour in hot oil, and garnish it with persimmon pepper and red pepper.

Fish slices with Chinese sauerkraut

material

Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g.

working methods

1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut off two pieces of fish with a blade, split the fish head and cut the fish bones into pieces.

1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. light the pot. When the oil is heated to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak the vegetables, stir-fry them, and then add fresh soup to boil.

3. Cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, add salt and pepper to taste, and continue to cook.

4. Slice the fish into 3 mm thick peeled fillets, put them in a bowl and taste them with Sichuan salt, cooking wine and monosodium glutamate.

5. Break the egg shell, pour in the egg white, mix well to cover the fish fillet with a layer of egg white, then shake the fish fillet gradually and put it into the boiled fish soup pot.

6. Put the fire in another pot. When the oil is heated to 50%, stir-fry the chopped peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve taste and freshness. Pick up the pots and pour them into the soup bowl.