Marinade: egg white (1 piece), salt (1/3 tablespoons), cooking wine (2 tablespoons).
Seasoning: oil (3 tbsp), sugar (1/3 tbsp).
Cooking technology
1.Wash the pomfret, remove the bones, and cut into pieces diagonally along the grain; Cut the onion into sections and the ginger into filaments.
2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and onion, mix well, and marinate for 15 minutes to taste.
3. Rinse the sauerkraut and cut it into strips diagonally.
4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper with small fire, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows.
5. Pour in the seasoning package of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it and boil it with high fire, and simmer it on low heat 15 minutes.
6. Add 1/3 tablespoons of white sugar to taste, pour in the marinated mandarin fish slices and mix well. Boil over high heat until the fish slices are cooked, and then serve.
Ingredients: 500g clean fish, one bag of newly-bred Sichuan pickled vegetables (you can add more if you like), 2 pieces of Sichuan pickled ginger, minced garlic 10G pickled pepper 10g chopped pickled wild pepper 10g chopped.
Accessories: salt, chicken essence, sugar, cooking wine, starch, white pepper, egg white 1 piece, 7-8 dried peppers, and edible oil.
1.Clean fish and dry the water with kitchen paper. Slice it into 5MM thick slices with oblique blades, put it into a large bowl, pour cooking wine and a little salt, and gently stir the surface of the fish in one direction to make it sticky (the amount of salt is not much, and the mixed fish can be tasted, but it is salty), and marinate it a little.
Boiled Fish with Pickled Cabbage and Chili
2. Rinse Sichuan pickled vegetables with water, squeeze out the water, and cut into slightly thicker silk for later use.
3. Marinated fish, add dry starch, mix well, add an egg white, mix well, and don't have a piece of egg white.
4. Heat oil in a wok. Insert a chopstick into the wok and see a large number of small bubbles coming out of the chopstick head. At this time, the oil temperature will be fine.
Fish fillets are put in, slowly, one by one, not much at a time. When you see the fish fillets slowly changing color, push the fish fillets slowly with a hedge and take them out when the fish turns white. It must be fried with a small fire. According to my method, it will be very safe and will not spill oil. Don't worry!
5. Take out the fried fish fillets for later use, leave a little oil in the oil pan, heat it, pour it into Jiang Mo, stir-fry minced garlic, add pickled peppers, stir-fry minced wild peppers until the oil turns red, add pickled vegetables, stir-fry until fragrant, and pour in broth or water, not too much, as long as kimchi has just passed.
6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste.
7. Don't cook for too long, and then put it into a big basin after seasoning.
8. Prepare a little minced garlic, sprinkle it into the basin, prepare oil in the oil pan, add the broken dried pepper, fry it until it is reddish brown and fragrant, and pour Chili oil on the minced garlic, and the fragrance will suddenly overflow.