Boiled Fish with Pickled Cabbage and Chili
1. First, let's deal with the fish, one grass carp, and scrape the scales to open the belly. Slice the fish first with a knife and cut the fish bones into sections. Remove the fishbones from the slices. If you can't fiddle with them, you can let the fish seller in the market handle them for you. Then slice the fish into fillets.
2. Separate the fish fillets from the fish heads, fish tails and fish bones. Rinse the fish fillets with water several times, at the same time, make them absorb water, and then squeeze the water on the surface.
3. Now, let's marinate the fish fillet with seasoning, add salt 1 g, pepper 1 g, and cooking wine 5 g, grab it evenly by hand, and beat in an egg white. When heated, the egg white will solidify quickly, which can lock the water in the fish fillet and make it taste tender. Finally, add a little starch, grab it evenly, and marinate it1.
4. After the sauerkraut is washed with water, the sauerkraut leaves are cut into sections. The roots are thick and need to be sliced.
5. One white green onion, cut into 4 cm sections, one slice of ginger, add one star anise, one handful of dried red pepper and one handful of green pepper. A handful of pickled millet, together with pickled pepper water, is poured into a basin for later use.
6. A handful of garlic, pat flat and cut into pieces. Cut the scallion in half, and then cut it into chopped green onion. Take out some millet pepper and chop it, and put it with minced garlic for later use.
7. Add water to the pot. Let's first pour the fish head and bone sauerkraut into the pot. Add a tablespoon of cooking wine and bring the water to a boil. Boil the water 1 min, pour out the water, and then rinse with cold water.
8. Next, let's start cooking, burn oil in the pot, and pour in onion, ginger, pepper and red dried pepper. Stir-fry until fragrant, then pour in blanched fish bones and sauerkraut. Add boiling water, add a spoonful of cooking wine, and pour the millet pepper and pickled pepper water into the pot.
9. Add 20 grams of white vinegar, 3 grams of salt, 2 grams of pepper and 2 grams of white sugar, bring the water to a boil over high heat, boil it for 10 minute, then take it out and pour it into a basin. Put the fish head and tail in order.
10. Let's continue to boil the water and add 2 grams of chicken powder to the pot. Then spread out the fish fillets and grab them into the pot, gently push the edge of the pot with a spoon to make the water surface turn around to avoid the fish fillets sticking, and cook them for 20 seconds to remove them. Pour the fillets into the basin and the soup into the basin.
1 1. Let's stir some hot oil, sprinkle minced garlic, chopped green onion and millet pepper with a handful of dried red pepper.
12. Burn the oil in the pan until it is smoky, then pour the hot oil on it to excite the garlic, and finally sprinkle with coriander.