Wujiang bean curd fish

raw materials: 1 kilogram of fresh Wujiang fish and 5 grams of Wujiang bean curd.

seasoning: bean paste, salt, monosodium glutamate, allspice powder, pepper, Zanba pepper, lard, ginger, garlic, onion, fresh soup and other appropriate amounts.

Production:

(1) Scrape the scales of fresh fish, disembowel them, wash them, and put flower knives on both sides; Cut tofu into 4cm cubes, blanch in boiling water, and drain; Slice ginger, garlic and onion into 2.5 cm long sections; Slice the bean paste.

(2) When the lard is heated to 6% in the pot, the Chili peppers are cooked, and the bean paste is added for flavoring, and then ginger, garlic slices, fresh soup, five-spice powder, pepper and monosodium glutamate are added for seasoning. The fish and tofu are boiled in the pot for about 1 minutes with low fire, and the onions are added after cooking.

features: tender meat, pure spicy flavor.

Fish with pickled vegetables

Ingredients:

1 carp (about 1g) and 25g 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.

Production method:

1. Scaled carp, gills, laparotomy, evisceration and washing, then take 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, 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.

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