2. Let's share the practice of "pickled bass" today. Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Perch, shallots, Luxi sauerkraut, Flammulina velutipes, garlic seeds, dried peppers, ginger, wild peppers and prickly ash granules.
4. First cut off the head and tail of the perch, then cut the fish along the keel, then cut the boneless perch into fillets, then put the fillets under the tap for 10 minutes, so that the fish tastes very elastic, and then put the head, tail and bones in a pot for later use.
5. Chop the shallots, cut the wild pepper into small pieces, slice the ginger, remove the roots of the Flammulina velutipes and tear them by hand, cut the tomatoes into hob blocks, and cut the pickled vegetables in Pinghe Luxi into small pieces. 6. Marinate the fish, sprinkle a spoonful of salt and an egg white, then add half a spoonful of dry starch and knead it. Add cooking oil and let it stand for 30 minutes to marinate. When the pot is hot, add a proper amount of cooking oil, then add ginger slices to saute until fragrant, and stir-fry fish bones and fish heads in the pot to remove fishy smell.
7. Add cooking wine, and pour hot water over the fishbone. The fish soup cooked in boiling water will be very white, so burn the fish soup with medium and small fire for later use. Put lard in another oil pan, add ginger slices, garlic slices and wild pepper until fragrant, add tomato, Pinghe Luxi sauerkraut, Flammulina velutipes and yellow lantern Chili sauce, and stir well.
8. Pour the cooked fish soup into the pot and cook for about five minutes. Pour white vinegar into the glass furnace, then put all the cooked auxiliary materials into the glass container, add the fish fillets with sauce into the soup, scald them for a minute or two, then take them out and put them on the sauerkraut, then put them on the fish heads and tails, and pour the fish soup into the open glass furnace.
9. Then burn the oil in the pot to 70% to 80% heat, then sprinkle white pepper, pepper oil, dried pepper and chopped green onion in the fish, and pour the hot oil with saute fragrance. A pot of sour and delicious pickled bass is ready.
10, fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals; Lactic acid in sauerkraut can promote the absorption of iron by human body and increase people's appetite.