Pickle fish

Main ingredients and accessories

1 fresh fish...1250g

Pickled vegetables...200g

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Ginger...15g

MSG...1g

Garlic...10g

Soaked red pepper...15g

Fresh soup....1500g

Sichuan salt. ....5g

Mixed oil....50g

Pepper....3g

Cooking wine....15 Grams

Zanthoxylum bungeanum...1 gram

Cooking method

1. Fresh fish is cut open, scales, fins, gills and internal organs are removed and washed Clean, use a razor blade to cut two pieces of fish meat, split the fish head in half, and chop the fish bones into 1.5 cm pieces; wash the pickled vegetables and cut them into short sections; peel the garlic into cloves and wash them; Wash and cut the ginger into slices; soak the red pepper and grind into fine powder.

2. Put the pot on the fire, add oil and heat it until it is 50% hot. Add garlic cloves, ginger slices and peppercorns to burst the fragrance. Then add pickled vegetables and stir-fry. Add fresh soup and bring to a boil. Boil the fish heads and fish bones over high heat, remove all the foam, add cooking wine, season with Sichuan salt and pepper, and continue cooking.

3. Cut the fish meat into 3 mm thick skinned fish fillets with a diagonal blade, put it into a bowl, add Sichuan salt, cooking wine and MSG to taste, then break the egg shell, pour in the egg white, and mix well to make the fish fillet. Coat it with a layer of egg white, then gradually shake the fish fillets into pieces and put them into the boiling fish soup pot.

4. Put another pot on the fire, add oil and heat it until it is 50% hot. Add in the minced chili pepper and stir-fry until the aroma is released. Then immediately pour it into the soup pot and cook for a few minutes until the fish pieces are raw. Add MSG to stir-fry. Add fresh flavor, pour into the soup bowl and serve.

Key points of the process

1. Fresh grass carp must be used before it can be made into soups or whole fish into dishes. Remove the gills and internal organs, remove the nails and wash them, and cut both sides. Use a knife to cut diagonally into two sections, aligning them when put into the soup bowl.

2. Do not fry the whole fish until it becomes hard, just add oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad.