Buy a chubby fish and separate the head from the body. There are two ways to eat a fish: the head is made of chopped pepper and the body is made of pickled fish. Here is a brief description of my method of cooking pickled fish:
1. Slice the fish along the fish spine, thicken it with an oblique knife, not too small and easy to break, then marinate, add egg white, white pepper, white wine (I prefer white wine, which has a good deodorization effect), dry starch and salt, mix well, and let it stand for 10 minute.
2. Don't throw fish bones and fish tails, chop them into pieces, put oil in the pot, fry them, cook wine, chop them with a shovel, stir-fry them for about two minutes on low heat, pour in boiling water, and cook them on high heat until the soup turns white, and filter out the fish bones and minced meat.
3. Take another pot, put oil in it, stir-fry pickled cabbage, and if you like spicy food, you can add some millet to it, which can adjust the spicy degree and color, then pour in the fish soup just made, slightly open it, add fish fillets one by one, change color, add salt and white pepper, and serve.
The main ingredients of pickled fish: silver carp 1 500g, a bag of pickled fish in bags, eggs1piece.
Auxiliary materials: pickled mountain pepper 10, dried pepper 6, fresh flower pepper 1 0g, ginger 1 block, garlic 6 petals, scallion 1 segment, a little cooking wine, 2 tablespoons salt, 2 tablespoons rapeseed oil, and starch/kloc-.
Step 1: Cut the silver carp into thin slices, grab it in clear water, and clean it to catch blood, otherwise the fishy smell will be heavy;
Step 2: Grab the silver carp fillets with egg white, so that the fillets will be tender. Add pepper, salt, cooking wine and cornflour, pat them clockwise and marinate for ten minutes, so that the fillets will be smooth but not rotten. Wash the pickled cabbage with clear water, otherwise the soup is not delicious;
Step 3: When the rapeseed oil is covered with a little smoke, add lard. Rapeseed oil can stir-fry golden soup, which will be more fragrant with lard. When the sauerkraut is placed in the pot, the fire should not be too big. Stir-fry the water with slow fire to make it more crisp. Add ginger slices, garlic slices and pickled peppers to saute, add fresh boiled water or broth, and cook for 2 minutes.
Step 4: If you have vermicelli (vermicelli and the like), you can put the fish head first, then put the vermicelli, cook the fish head steak and pick it up. After taking out the pan, cook the fish fillet alone. Don't stir it when you put it in the pan, scald it and then slightly open the pan, and cook it for eight minutes. The remaining temperature will make the fish fillet cooked. I cook the fish fillets for about a minute after they change color. The fish fillets cut by the owner of my vegetable market are very thick. You can also buy the whole fish and cut the fish fillets yourself, so you can consider it yourself.
Step 5: Sprinkle sesame seeds, pepper granules and chopped green onion, pour hot oil, pour a little more, and finally add coriander.
Tips for making pickled fish When cooking pickled cabbage and fish head together, you must give cold water, and then cook it on medium and small fire to make the taste of pickled cabbage come out completely. It is absolutely wrong to cook it in hot water. The taste of pickled cabbage is not as good as that of cold water.