The cooking method of pickled fish is as follows:
Ingredients:
Fresh live carp, Liji pickled cabbage, onion, ginger and garlic, dried chili pepper, white pepper Rice flour, egg white, refined salt, Sichuan peppercorns, white sugar, cooked sesame seeds
Method:
1. Wash and slice the sauerkraut and cool it with water;
2 . Clean up the carp and prepare to slice it. Pay attention to remove the fish tendons to remove the fishy smell;
3. Heat up the oil in the pan, add the onion, ginger and garlic into the pan and stir-fry until fragrant, add the sauerkraut and stir-fry, and remove the fish meat. Put the good fish bones into the pot and stir-fry until the white soup is added with water and simmered over high heat. At this time, you can adjust the taste by adding an appropriate amount of salt, white pepper, and a little sugar. If you feel that the soup is not sour enough, you can also add a little white vinegar;
4. Add an appropriate amount of salt to the fish, white Pepper, egg white, stir and add appropriate amount of cornstarch and mix well;
5. When the fish is almost stewed, remove the vegetables and put them in a basin. Pour the fish evenly into the pot and cook it lightly. If you cook the fish for too long, the fish will become old. Take out the fish and add the soup to the basin without covering the fish;
6. Add the chopped green onion, minced garlic, pepper segments, Sichuan peppercorns and white pepper to the surface. Heat the oil in the pan until there is no sound and start pouring the oil;
7. Just sprinkle some cooked white sesame seeds on the surface.