Method 1 of pickled fish:

Materials:

1 tail of fresh fish, 125g pickled vegetables, 2g pickled vegetables, 15g ginger, 1g monosodium glutamate, 1g garlic, 2 egg whites, 15g pickled red pepper, 15g fresh soup, 5g Sichuan salt, 5g mixed oil, 3g pepper, 15g cooking wine, etc. 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 pan on fire, add the oil until it is 5% hot, add garlic cloves, ginger slices and pepper grains to make it smell, then soak the vegetables, stir fry them, add fresh soup, boil them with strong fire, remove the floating foam, cook the cooking wine, season them with Sichuan salt and pepper, and continue to cook.

3. The fish is sliced into sliced fish slices with skin 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 make the fish slices covered with a layer of egg white, then shake the fish slices gradually and put them into the boiled fish soup pot.

4. Put the oil on the fire in another pot, and when the oil is heated to 5%, stir-fry the minced chili peppers, then immediately pour them into the soup pot to 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.

Note:

1. Only live grass carp can be used to make soup dishes, or the whole fish can be put into the stew, gills and viscera removed, nails removed and washed, both sides gouged out, cut into two sections diagonally, and aligned when entering the soup bowl.

2. Don't fry the whole fish hard, just oil it to remove the fishy smell. Only by boiling fish with strong fire can white milk soup be produced. After soaking vegetables, the soup will be dark and dark after cooking for a long time, and the taste of the soup will be poor.

Method 2 of pickled fish:

Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.

Ingredients:

1 carp (about 1g) as the main ingredient, 25g of aged pickled cabbage. Accessories: 1 egg white, 4g mixed oil, 125g soup, 4g refined salt, 3g monosodium glutamate, 4g pepper noodles, 15g cooking wine, 25g pickled pepper powder, 1 peppers, 3g ginger slices and 7g garlic cloves.

Practice:

1. Remove the scales, gills, laparotomy and viscera of carp, remove two fish heads with a knife, split the fish heads, and make money 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, fry until fragrant, add pickled cabbage and stir-fry until fragrant, add soup and bring to a 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 refined salt and hutong 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 covered with a layer of 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 to taste, 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.

Method 3 of pickled fish:

Ingredients:

grass fish 1g pickled vegetables 25g

salad oil 15g ginger slices 25g

ginger rice 1g garlic rice 1g

onion flower 1g green onion 5g

refined salt 4g cooking wine 2g

flavor essence 2g pepper 2. Slice sauerkraut. Clear eggs and dry fine bean powder to make egg white bean powder.

2. After adding salt, ginger slices, scallions and cooking wine to the fish fillets, mix well with egg white and bean powder.

3. The water in the wok is boiling, and the fish heads and bones are cooked until they are cut off.

4. Heat the oil in the wok until it is medium-cooked, add the fish fillets and slide until it is cut off. Leave a little oil in the pot, stir-fry sauerkraut, add soup, add cooking wine, salt, monosodium glutamate and pepper to taste, cook fish heads and bones to taste, and pick them up in a bowl; Cook the fish fillets for a while, pour the fish and soup into the basin, sprinkle with ginger rice, garlic rice and chopped green onion.

5. Add a little oil to the wok and cook until it is medium-cooked. Sprinkle it evenly on the ginger rice, garlic rice and chopped green onion.

Method 4 of pickled fish:

Pickled fish is a famous Sichuan dish in China. It is not too difficult to cook, but it is not so easy to do it well and be authentic.

Here, I'd like to present my own experience in cooking pickled fish for your reference.

1. material selection. The first is sauerkraut. Among the pickled vegetables I have used, there are two best. Pickled vegetables produced in Shifang, Sichuan, and pickled vegetables newly produced in Chengdu. From the appearance, these two kinds of pickled vegetables are characterized by turquoise, not yellow and not dark. Judging from the taste, it has a special umami flavor. The semi-finished pickled fish seasoning sold in the market, which is sour and dark, lacks umami flavor and is unbearable to use.

I often use grass carp as the fish for pickled fish, because it is cheap and tastes acceptable when cooked. If catfish, even green eel and white eel are used, it is certainly better.

2, ingredients. As a Sichuan dish, peppers are used, but fish with pickled vegetables pay attention to clear and fresh taste. Therefore, never use red pepper. You should use pickled wild pepper. In this way, after adding pepper and ginger, it doesn't look very spicy at the entrance, but the more you eat, the hotter it becomes. The soup color is also clear.

3, stir-fry sauerkraut. Sauerkraut needs to be fried, but it can't be overdone. Generally, it only takes one minute to stir fry on a big fire. Overfrying will inevitably affect the fresh taste of sauerkraut.

4, seasoning. When seasoning is finished, a little sugar should be added. Otherwise, the taste is thin, and there is no aftertaste.

Method 5 of pickled fish:

Ingredients: one herring, one bag of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five shallots, two pounds of cooking wine and bone soup, a little salt, half an egg white and a little starch.

Practice:

1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fish fillet into half a centimeter thick with a knife.

2. Beat the ginger, put it in a porcelain basin with the fish fillets, and pour in the cooking wine, egg white, onion and starch, and grab them evenly with your hands to taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections.

3. Put the wok on the stove and light it. Pour the salad oil into the wok and burn it to 5% heat. Add the garlic and pickled cabbage and oil. When the pickled cabbage and garlic are fried, add the cold bone soup, a teaspoon of cooking wine, wild pepper, pepper and dried pepper. Sprinkle a little salt into the fish fillets and grab them evenly. Then pour them into the wok and cook until the soup is yellow-green. Then add the chicken essence.

Note:

1. Fish fillets should not be sliced too thick, egg white should not be added, and starch can only be put in one teaspoon. It is better to keep the fish fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough.

2. Cook the fish with cold soup and cold water, so that the fish will have no fishy smell and the soup will turn white.