How to make pickled fish step by step Pickled fish
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1
Prepare the ingredients.
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2
Wash and remove the head of the fish. Place a kitchen towel underneath and on top, and process with a knife from the spine into two pieces.
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3
Limber the fish.
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4
Wash the fish, slice off the bones and belly with the knife tilted, leaving the net fish meat,
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5
Wash the fish head and bones of the fish and set aside for the blood. It is best to wash them several times, which is the key to the later creamy fish soup.
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6
The fish is cleaned of blood and dirt, put a piece of kitchen towel underneath, the knife is angled at 40 degrees, starting from the tail and filleting the fish, in the direction of the knife blade towards the tail. Fillet the fish.
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7
Sliced fillets, scrubbed with a tablespoon of salt and then rinsed with water and washed repeatedly into crystal clear fillets. Be sure to wash the fish into clear fillets so that the fish is more flavorful and refreshing.
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8
Marinate the cleaned fillets with one teaspoon of salt, one teaspoon of white pepper, half of an egg white, and three teaspoons of dry cornstarch, and carefully and repeatedly scrub the mixture with your hands. Let stand for 20 minutes.
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9
Blanch the sauerkraut in julienne strips and set aside. Chili pepper cut circles and pepper together. Fish head bone fish skin ready, ginger sliced.
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10
Oil in the pan sautéed onion, ginger and garlic, down into the fish head and tail fish bones fish skin and other fried for a minute.
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11
Put in the sauerkraut and continue to fry for a minute. Add enough boiling water.
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12
Bring to a boil over high heat and cook over medium heat for 20 minutes until the fish stock turns white. Season with salt. Fish out all the ingredients in the soup and spread them on the bottom of the bowl.
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13
Cook the fish stock over high heat again, add the fish fillets little by little, shake the pot, and fish out the top fillets at 7 mature and put them on top of the bowl.
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14
Strain the fish stock and pour it into a bowl.
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15
Put the oil in the pot, when the oil is cooled, add the peppercorns and chili pepper rings, low heat, pay attention to look at the chili pepper, become red in the yellowish and shiny oil dry crisp. Pay attention to observe don't boil over the fire.
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16
The peppercorns and chili peppers out of the fish fillets, green and red chili peppers sprinkled on the fish fillets.
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17
Oil on high heat and smoke, pour on the fish can be. This part of pouring oil is very important, make sure the oil is hot enough to smoke, and visually there is a steady stream of green smoke coming out. Pour it on the squeak only enough flavor.