Fish with pickled vegetables is a very famous dish, which is very popular with people who usually like spicy food. However, if there is some stress on burning pickled vegetables, if this dish wants to be authentic, it must be cooked according to the traditional steps, so as to make the taste more delicious, and the choice must be carp, which will make it more tender and tender when eating.

Production process:

1. Scaled carp, gills, laparotomy, evisceration and washing, then took down two pieces of fish with a knife, split the fish heads and cut the bones into pieces. Wash pickled cabbage and cut into sections.

2. put a wok on fire, heat it with a little oil, add pepper, ginger slices and garlic cloves to fry until fragrant, then add pickled cabbage to stir-fry until fragrant, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.

3. Slice the fish into .3cm-long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly coated with egg paste.

4. after boiling the soup in the pot, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Fish with Chinese sauerkraut is a famous specialty in Sichuan. It is fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.

method 3

main ingredients and accessories

1 fish tail 125g, pickled vegetables 2g, ginger 15g, monosodium glutamate 1g, garlic 1g, egg white 2, pickled red pepper 15g, fresh soup 15g, Sichuan salt 5g and mixed oil. 5g, 3g of pepper, 15g of cooking wine and 1g of pepper.

Cooking method

1. Slaughter the fresh fish, remove the scales, fins, gills and internal organs, cut two pieces of fish with a blade, and split the fish head to cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into short sections; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. put the pot on fire, add the oil and heat it to 5%, then add garlic cloves, ginger slices and pepper grains to make it smell, then soak the green vegetables and stir fry them, then add fresh soup to boil, add fish heads and fish bones and boil them with strong fire, remove all the floating foam, cook the cooking wine, season them with Sichuan salt and pepper, and continue to cook.

3. The fish is sliced into skin fillets with a thickness of 3mm, put into a bowl, taste them with Sichuan salt, cooking wine and monosodium glutamate, then break the eggs, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them into the boiled fish soup pot.

5. put the oil on the fire in another pot, and when the oil is heated to 5%, stir-fry the minced chili peppers to give a fragrance, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw, add monosodium glutamate to enhance the taste and freshness, and then pour them into the soup bowl.