Raw materials pickled fish pictures black fish 600 grams, pickled pickles 100 grams of pickled red pepper 25 grams, pickled ginger, scallion 15 grams each, 3 grams of pepper, garlic 5 grams, 4 grams of refined salt, 10 grams of cooking wine 500 grams of broth, 500 grams of cooked vegetable oil.

Production process

The fish on both sides of the cut 3, sopping up the water, cut into thin threads of pickled cabbage, pickled red pepper minced, pickled ginger cut into grains; frying pan on medium heat, under the cooked vegetable oil burned to 60% hot, into the fish fried yellow when fish fishing; pot to stay in the oil, into the pickled red pepper, ginger, scallion, and then mixed into the broth, put the fish into the soup. When the soup boils, move to a low heat, add pickled pickles, boil for about 10 minutes, and serve on a plate. Add vinegar to the pan.

Features

Sichuan home cooking. Fresh grass carp as the main material, with Sichuan pickles cooked. Although this dish is Sichuan folk home cooking, but widely spread, the finished dish meat tender. Main ingredients:

Carp pickled fish carp 1 (about 1000 grams), aged pickles 250 grams. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili pepper end, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

Production process:

1. Carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, the head of the fish split, the money bone made of blocks. Pickled green sauerkraut washed and cut into sections.

2. frying pan on the fire, put a little oil hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Add salt and pepper to spare.

3. Fish oblique blade into the people 0.3 cm even knife fish slices, add refined salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

4. After boiling the soup in the pot, the fish slices shaken into the pot. Heat the oil in a separate pan, stir-fry the chili peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices are broken raw to cooked, add monosodium glutamate and pour into the soup pot.

Sauerkraut fish is a famous Sichuan specialties, it is tender and refreshing, appetizer and spleen, sober and refreshing, the soup is beautiful and palatable, I hope you taste this unique dish.

Fresh fish 1 tail 1250 grams, pickled vegetables 200 grams, ginger 15 grams, 1 gram of monosodium glutamate (MSG), 10 grams of garlic, 2 egg whites, 15 grams of pickled red pepper, 1500 grams of broth, 5 grams of Sichuan salt, mixing oil. 50 grams, 3 grams of pepper, 15 grams of cooking wine, 1 gram of peppercorns.

Cooking method

1. fresh fish by dissecting and killing, remove scales, fins, gills and viscera washed, with a knife blade under the two fish, another fish head split, fish bone chopped into 1.5 cm size of the block; pickled bok choy washed slightly, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; pickled red pepper crushed into fine powder.

2. pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh soup boiling, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Chuan salt, pepper, after the seasoning, continue to simmer.

3. Fish sliced diagonally into 3 mm thick skinned fish, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate (MSG) code taste, and then break the shell of the egg, pour the egg white, mixing well so that the fish is wrapped in a layer of egg white, and then gradually shaking the fish slices into the simmering pot of fish soup.

4. Another pot on the fire, the oil burned to fifty percent heat, the next bubble chili pepper stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices broken raw, under the flavor of monosodium glutamate to enhance the freshness of the pot into the bowl of soup is complete. 1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and internal organs, pick nail clean, both sides of the graver, cut diagonally into two sections, into the soup bowl when aligned.

2. The whole fish should not be fried hard, in addition to fishy oil can be. Martial arts fire simmering fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor.

3. Ingredients: a mackerel, Sichuan Li Kee pickled fish seasoning a package, pepper twenty, dry chili pepper fifteen, wild pepper fifteen, garlic cloves ten, ginger a piece of green onion five, cooking wine, bone broth two kilograms, a little salt, half of the egg whites, a little cornstarch, salad oil three two, a teaspoon of chemical lard.

Steps:

1. Clean the fish, remove the head and tail, and then cut the fish into two halves, then, with a knife diagonally sliced the fish into a half-centimeter-thick fish pickled fish &amp[1] slices.

2. Ginger pat broken, and fish slices together into the porcelain pot pour cooking wine, egg white, green onions, starch with a hand grasp, code flavor. Garlic cut into garlic rice to be used, dried chili peppers deseeded and cut into segments.

3. put the frying pan on the stove on fire, the salad oil into the pot to burn until fifty percent hot, into the garlic rice, sauerkraut over the oil, to be sauerkraut, garlic rice fried incense, into the cold bone broth, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, to the good taste of the fish slices sprinkled with a little salt to grasp, and then poured into the pot to cook to the soup is yellowish-green in color, can be put into the chicken broth, the lard, pepper, loaded into the bowl of soup that is! The soup bowl is ready. Cooking Ingredients

Sauerkraut Main Ingredients: Grass Carp Belly (840g), Sauerkraut Seasoning Packet (1 bag), Pickled Vegetables (500g), Peppercorns (2 tablespoons), Ginger (5 slices), Green Onion (1 stick)

Marinade: Egg Whites (1pc), Salt (1/3 tablespoon), Cooking Wine (2 tablespoons)

Seasoning: Oil (3 tablespoons), Sugar (1/3 tablespoon)

2. Place the carp fillets in a large bowl, add 1 egg white, 1/3 tablespoon salt, 2 tablespoons cooking wine, ginger and green onion, and marinate for 15 minutes.

3. Rinse the sauerkraut and slice diagonally into strips.

4. Heat 3 tablespoons of the oil in a wok over low heat, stir-fry the ginger and peppercorns over high heat for 45 seconds, until fragrant.

5. Pour in the sauerkraut seasoning packet, fill with 5 bowls of water and stir with the ingredients in the pot, cover with a lid and bring to a boil over high heat, then lower the heat and simmer for 15 minutes.

6. Add 1/3 tablespoon sugar to taste, pour in the marinated carp fillets and mix well, and cook over high heat until the fish is cooked. (Set of the essence of each family to do the most suitable for home production of delicious pickled fish) main ingredients: net fish 500g new prosperous Sichuan pickle bag (like to eat can be added) Sichuan pickled ginger 2 small pieces of minced garlic 10G pickled chili pepper 10g chopped pickled wild pepper 10g chopped.

Accessories: salt, chicken essence, sugar, cooking wine, starch, white pepper, 1 egg white, 7-8 dried chili peppers, cooking oil.

1. net fish with kitchen paper dry water, diagonal slice into 5MM thick slice, put into a large bowl, pour wine and a little salt, gently stir in one direction the surface of the fish can be sticky (the amount of salt should not be too much, mixed with a good fish, you taste, there is a salty flavor on the right, but can not be without salt), a little pickle.

Dougou.com pickled fish 2. Sichuan pickled cabbage with a little water, squeeze out the water, cut into slightly thick silk, standby. 3. pickled fish, add dry starch, mix well, add an egg white, mix well, do not have a piece of egg white.

4. Frying pan hot oil, insert a chopstick into the frying pan, see the head of the chopstick there are a lot of small bubbles out, this time the oil temperature can be.

Down into the fish fillets, slowly, piece by piece into the battered fish fillets, not more than one time, see the fish fillets slowly change color, slowly push the fish fillets with a strainer, the fish meat turned white on the fish out. Be sure to fry on low heat, according to my method, surely very safe, will not splash oil, rest assured ha!

5. fried fish fillets out standby, the frying pan to stay a little oil, hot, pour into the bubble ginger, garlic stir-fried, add bubble chili pepper, wild pepper stir-fried until the oil becomes red, add pickled vegetables stir-fried, pour broth or water, not too much, can just not over the pickle on the line.

6. Soup boiled over high heat, down into the fried fish fillets, once again boiled, twisted small fire, seasoned chicken essence, sugar, salt, white pepper to find flavor.

7. Do not cook for too long, after seasoning into a large pot.

8. Another prepare a little garlic, sprinkle into the pot, the frying pan another oil, put the broken dry chili, under the fire frying until reddish brown out of flavor, the chili oil poured on the minced garlic, and then overflowing with flavor. Main Ingredients: carp 1

Accessories: sauerkraut (pickled cabbage) 100 grams of wild pepper 20 grams of ginger 10 grams of garlic 20 grams of egg white 1

Seasonings: 10 grams of starch 2 teaspoons of cooking wine Salt moderate amount of chicken essence a small amount of sugar 1 teaspoon of pepper

Methods:

1, the fish is placed flat on the board, a sharp knife flat from the tail of the fish sliced fish meat, and the middle of the fish bone, the meat will be cut off.

1, take a sharp knife and slice the fish from the end of the fish, stick to the fish bone in the middle of the fish meat slice down, and then turn over the other side of the fish meat slice down; the slice down the large piece of fish meat flat on the board, the knife and the board at an angle of 45 degrees under the knife, will be cut into thin slices of fish standby;

2, sliced after the fillet, will be filleted and fillets of fish head with 1 teaspoon of wine, 2 teaspoons of corn starch, and 1/2 of the egg white and the appropriate amount of salt to catch, marinated for 15 minutes;

3, the water in the sauerkraut with the hands of the dry, cut into thin julienne for use, the wild mountain pepper chopped;

4, the pot poured in a little more than the frying vegetables in the oil to seventy percent of the heat, and then into the pepper and dry chili pepper, to the aroma of the out of the star anise, garlic, ginger, and pickled peppers and cut sauerkraut stir fry;

5, add the appropriate amount of broth or boiled water (the amount of water to be able to not over all the fish slices) boil;

6, the fish head and fish steak into the high heat and cook for 10 minutes, the fresh flavor will be simmering out, simmering after the soup color will be white;

7, will be marinated fish slices one by one into the soup, with chopsticks scattered, such as fish slices cooking brown, seasoned with salt, sugar, chicken essence, pepper, with a deep dish, burn a little hot oil poured over the slices of fish to be able to. [2]

Taste: sour and spicy, tender meat. Ingredients: grass carp, sauerkraut, pickled peppers, ginger, garlic cloves, cornstarch, egg white 1, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, broth (or water). Grass carp pickled fish [3]

Practice:

1. Ingredients: grass carp, pickled vegetables, pickled peppers, ginger, garlic cloves, cornstarch, egg white 1, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, broth (or water);

2. will kill the fish clean, close to the fish bone will be the fish body meat slice down. Slices of fish under the fish skin down, slice diagonally into a thickness of about 0.5 centimeters of fish slices, fish steak chopped into pieces of about 5 centimeters long;

3. will be washed, water clutch dry, cut into segments to be used;

4. will be sliced with wine, starch, egg white, salt and scratched;

5. will be sliced fish mix well marinated for 15 minutes;

6. frying pan oil hot, put ginger, garlic, pickled peppers stir-fried.

7. Stir-fry chopped sauerkraut for 3 minutes;

8. Add broth or boiling water (the amount of water should be able to not over all the fish fillets) and boil, then put the fish fillets to cook for 10 minutes, the fresh flavor simmering out;

9. Put the sauerkraut into a bowl and wait for the use of the sauerkraut broth in the pot to leave, which prevents too much vegetables in the pot, the fish fillets are not easy to cook;

10. marinated fish fillets into the soup piece by piece, with chopsticks scattered, such as fish slices boiled brown, seasoned with salt, sugar, chicken essence, pepper, with a deep dish, burn a little pepper oil poured on the fish fillets can be.