Material: snakehead; Pickled sauerkraut; Pickled pepper; Onions; Garlic; Dried red pepper; Ginger; Zanthoxylum bungeanum; Egg white; Chicken soup; Cooking wine; Salt; Sugar; Ginger powder;
Steps:
1. Slice the fish, add proper amount of cooking wine, ginger powder and egg white, grab it evenly and marinate it for about 20 minutes. Cut sauerkraut, pickled pepper and dried pepper into small pieces, and slice ginger and garlic. Put a proper amount of oil in the pot, saute garlic slices, ginger slices and pepper, add dried pepper, pickled cabbage and pickled pepper and stir fry together to make the taste of pickled cabbage. Put chicken soup and season with salt and sugar. After the fire boils, put in the fish fillets and gently slide them away. When the fish fillets are cooked, they can be cooked and sprinkled with chopped green onion.
2. Cooking notes: 1. Fish fillets must be evenly caught with egg white to be fresh and tender. Avoid starch, otherwise the boiled soup will become turbid; 2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and fillets; 3. Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until the flavor overflows, and immediately pour them on the prepared fish noodle soup, so that the flavor of pickled peppers can be quickly integrated into the soup and the appearance of the soup can be ensured.
3. Pickled fish make soup with fresh fish and soaked vegetables. Because the soaked food tastes sour, it is named. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom.
4. Tip: 1. There are pickled cabbage seasoning packets in the supermarket. When they are cooked with pickles and mandarin fish, they become pickled fish. Because the seasoning package itself has a taste, you need to taste it before seasoning it. 2. It is recommended to buy Chaozhou pickles with golden color, crisp and tender meat and salty taste, or choose ordinary sauerkraut to serve on the table, which can be selected according to personal taste. Don't cut the fish fillets too thick, otherwise they won't be cooked thoroughly. Adding egg white during curing can make the cooked fish fillets more delicious and tender.
5. Slicing method of fish fillets: firstly, remove the fishbone to keep the fish, and then obliquely cut along the fish tail direction to slice the fish; Irreversible texture sliced fish, otherwise the cooked fillets will be broken and not delicious. 5. Fish fillets can't be cut too thick, egg whites can't be added, and starch can only be put in one teaspoon. When tasting fish fillets, it is best not to touch your hands and don't put too much cooking wine. Two teaspoons is enough. 6. Cook the fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. 7. You can also use the suggested fish bones to make soup, which is more delicious than chicken soup.
Tips:
1. I usually use grass carp as pickled fish. The meat is fresh and tender, and snakehead is also a good choice.
2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup; You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot.
3. You can also serve the fish fillets directly without sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered.