Sauerkraut is made by my mother in the country, but you can't buy fish outside. I don't know its name, but it's a little expensive. The slicing steps are no different from others'.
Exercise:
1, put oil in the pot and heat it to 60%. Add pepper, ginger and garlic and stir-fry until fragrant, then add shredded sauerkraut and stir-fry for about half a minute.
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.
At this time, wash the wok and put it on the fire. Drain the oil and heat it to 60%. Add chopped pickled peppers and stir-fry over low heat. Pour the chopped pickled peppers into the pot where the pickled fish is cooked.
The practice of pickled fish introduces the dishes and their functions in detail: home-cooked recipes
Materials for making pickled fish: main ingredients: 1, one fresh fish, sliced, mixed 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 cook 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. Hot and sour fish raw materials:
Live carp or grass carp 1 tail weight 1 kg pickled cabbage 200 g Flammulina velutipes, Pleurotus ostreatus, tender white gourd, tender leaves of yellow seedlings, scallions, jellyfish silk with water, Chinese cabbage, eel slices, kidney slices, goose (duck) gizzards, etc. 1 kg pickled pepper 100.
Production method:
1. After the live fish are slaughtered, the gills are removed, the internal organs are cleaned, and the fish heads are chopped. Then, take two pieces of fish along the back with a flat knife, and then cut the fish's chest into two clean pieces. Then cut (slice) the two fish into fillets about 0.6 cm thick with an oblique knife, and the fillets are sized with egg white. 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. The practice of pickled fish introduces the cuisine and its function in detail: Northeast cuisine.
Materials for making pickled fish: main ingredients: carp 1 strip (about 1000g), 250g pickled vegetable. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin. Watch the video of pickled fish online: /Video/fbb48c4fe38a9647.htm The practice of Sichuan pickled fish roll soup introduces the cuisine and its efficacy in detail: private cuisine can replenish deficiency, nourish the body, strengthen the spleen and stimulate appetite, and malnutrition.
Taste: Salty and sour technology: Sichuan pickled fish roll soup. Ingredients: grass carp 300g, pork tenderloin150g, sauerkraut150g.
Accessories: egg white 30g.
Seasoning: 4g of salt, 2g of monosodium glutamate, 2g of pepper, 3g of ginger juice, 4g of onion juice, 8g of cooking wine, and 0g of starch10g (corn) to teach you how to make Sichuan pickled fish roll soup. How to make Sichuan pickled fish roll soup delicious 1.
2. Slaughter and wash grass carp, remove impurities such as fishbone and internal organs, and take fish for later use;
3. Chop pork tenderloin into velvet, add water, salt, egg white, monosodium glutamate, pepper and starch and mix well to make stuffing;
4. Slice the fish, add salt, cooking wine and ginger and onion juice, mix well and marinate;
5. Smooth the fish fillets one by one, wrap them with egg white, roll them into a round roll and put them on a plate, steam them in a pot, take them out and put them in a soup bowl;
6. Add water to the pot to boil, add sauerkraut slices and cook until the soup is thick, and pour them into the soup bowl together with the fish rolls.
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.