Ingredients: one herring (grass carp), one bag of Sichuan Li Ji pickled fish seasoning, twenty Chinese prickly ash, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.

Steps:

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

2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch into it by hand, and taste it. 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 salad oil into the wok and heat it to 50%. Add garlic rice and pickled cabbage and oil it. When pickled cabbage and garlic rice are fried until fragrant, add a teaspoon of cold bone soup, cooking wine, wild pepper, Chinese prickly ash and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into the wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.

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. When tasting fish fillets, it is better not to touch your hands, and don't put too much cooking wine. Two teaspoons is enough.

2. Cooking fish must use cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. Postscript: For the pickled fish I cooked, all my friends' comments are: Good! Ok! Ok! Absolutely! Attachment: All interested readers can try this method.

2. Fish with Chinese sauerkraut is a traditional dish in eastern Sichuan. It was originally a home-cooked dish of Chuanjiang fishermen, but it was improved and gradually popularized, which was well received. I remember that in the 1990s, almost all Sichuan families were cooking pickled fish. When people get together or chat over tea, almost everyone is talking about how to make pickled fish better. This wind of pickled fish quickly blew all over the country, which is worse than the boiled fish now. The original 50 cents a catty of sauerkraut has also soared to 6 yuan, which shows the enthusiasm of the people all over the country. Fish with Chinese sauerkraut has the characteristics of clear soup, slightly salty and spicy, strong sauerkraut flavor, smooth and delicate meat, appetizing and appetite-increasing (these words are what I saw in a famous shop in Chongqing that makes fish with Chinese sauerkraut). Join a pickled fish shop and you can be your own boss.

Specific practices:

Raw materials: silver carp or grass carp (silver carp is the best), refined salt, egg white, fresh lard (lard is the best, because the fish itself is light, if there is no other oil), garlic alone (common garlic is also acceptable), garlic rice, pickled cabbage, white sugar, white wine, starch, pepper noodles, monosodium glutamate, chopped green onion, pickled peppers and monosodium glutamate.

Practice:

1, remove fish, viscera, slant slices into thin slices (slices must be thin), wash blood, add refined salt and white wine and stir well, then add egg white and starch and stir well for later use (pay attention to the order, not at the same time or upside down, otherwise it will not taste good, and give inferences about other things, and any such treatment will be the same).

2. Put the fresh lard into the pot and turn it into oil; Peeling garlic alone; Cut ginger into rice, add boiling water to make ginger water (be sure to cook more, this is the key to remove the fishy smell); Shred pickles and pickled sea peppers.

3. Soup making: set the pot on fire, add lard, add garlic and cook until soft, then add sauerkraut and stir-fry to dry water, add appropriate amount of water, put the fish's head, tail and bones after boiling, and put pepper noodles. When the soup turns white, remove the fish bones and sauerkraut with a colander. (You don't have to take it out. Generally, pickled vegetables are not delicious after being cooked, and the color is not good-looking, so it is more important to take it out.)

4. Cook the fish: when the soup is boiled, put the fish fillets, stir them with a spoon, take them out and put them in a big basin (it depends on the tenderness of the fish and the thickness of the fish fillets. In short, you can't cook them old, but just cook them half-cooked, because there is still a hot process behind them). Put salt, pepper noodles and sugar into the soup to neutralize the original salty taste; Add ginger and boil for a while; Sprinkle some pepper noodles, monosodium glutamate and chopped green onion on the fish fillet, and pour the boiled soup into a basin (this is the ironing process). Before, we should pay attention to the dosage of refined salt, because the sliced fish has been used, the boiled fish has been used, and the sauerkraut itself is salty, so be careful with the dosage and don't use too much. At the same time, pepper noodles have been used twice, so pay attention to the dosage. 5. Finally, put the oil in the pot, stir-fry the pickled peppers and garlic, and pour it into the basin.

Third, the main ingredients: bass or tilapia or catfish can be used (do not use carp), preferably live fish.

Ingredients: 600g carp, pickled cabbage100g, 25g pickled red pepper, pickled ginger, chopped green onion15g, 3g pepper, 5g garlic, 500g broth and 500g cooked vegetable oil.

Practice: Make three cuts on both sides of the fish, drain the water with sauerkraut, cut into filaments, chop the pepper, soak the ginger and cut into grains. Put the wok on the fire, heat the cooked vegetable oil to 60%, add the fish and fry until golden brown, then take it out. Leave oil in the pot, add pepper, ginger and chopped green onion, then add broth, and put the fish in the soup. After boiling, move to low heat, add sauerkraut, cook for 10 minutes, and serve. Add vinegar and chopped green onion to the pot, hook it with wet starch and pour it on the fish.