2kg snakehead, 2 yuan 1 bag of pickled cabbage, 1 teaspoon of white pepper, 1 egg white, appropriate amount of dried pepper, appropriate amount of pepper, 1 onion, appropriate amount of dried starch, appropriate amount of cooking oil, appropriate amount of salt, 1 slice of ginger and 2 cloves of garlic.
1, after the snakehead is slaughtered, cover the fish with a towel to prevent slipping and facilitate slicing; Then cut it into two pieces from the back with a knife and remove the fish head.
2. Slice the fish belly and bones again, leaving the fish. There is no hurry to cut the fish at this time. You need to clean the blood from the fish first.
3. Cover the fish with a towel, slice it from the tail, tilt the blade about 40 degrees, and cut the fish into 2mm pieces one by one, neither too thick nor too thin.
4. Put the cut fish fillets into the basin, wash them repeatedly with clear water for several times, then add a proper amount of salt 1 min, and wash them again until the fish fillets are crystal clear.
5. Squeeze out the excess water in the washed fish fillet by hand, then add 1 teaspoon salt, 1 teaspoon white pepper, 1 egg white and 3 teaspoons starch, then stir repeatedly by hand until the fish fillet is starchy, and finally marinate for half an hour.
6. When pickling fish, start to treat sauerkraut, wash sauerkraut twice, then squeeze out the water and cut it into small pieces. Then slice ginger, onion, pepper and garlic.
7. Put an appropriate amount of oil into the pot, stir-fry the sauerkraut for 2 minutes when the oil temperature is 60% hot, stir-fry the steam, stir-fry the sauerkraut and take it out for later use.
8. Put an appropriate amount of oil into the pot, stir-fry the onion, ginger and garlic at 50% oil temperature, and then fry the fish head for a while until the surface of the fish bones is slightly yellow.
9. Then pour in sauerkraut and appropriate amount of boiling water, which must be boiling water. When the fish soup is cooked again in a big fire, the cooking time can be longer, about 7- 10 minutes, so that the cooked fish soup will be fresh, fragrant and white.
10, put the cooked fish bones at the bottom of the bowl, boil the fish soup in the pot again, and then put the marinated fish fillets in the pot. Fish fillets only need to be cooked for 20 seconds.
1 1. After the fish is put into the bowl, sprinkle some green peppers and white peppers. If you like pickled peppers, you can also sprinkle some pickled peppers. Then burn the oil in the pot. When the oil temperature is 40% hot, you can pour in the pepper and pepper, simmer slowly, and then pour it on the green pepper when the pepper becomes shiny and dry.
Hot oil is poured on the green pepper, which squeaks. Even if the pickled fish is finished, you can smell the fragrance of the pepper instantly, and your mouth is watering.
1, there is no need to put chicken essence and monosodium glutamate in this dish. Fish soup is milky white and very delicious. Adding any kind of seasoning is destroying the original flavor of fish soup.
2. Pickled fish are generally made of snakehead and grass carp. Snakehead is more expensive, but it has less thorns and high nutritional value, while grass carp is relatively cheap.
3. When the fish bones are cooked, you can make sauerkraut. If it is cooked for a long time, the sauerkraut mixed with fish soup will taste better, but the sauerkraut will also soften, and the fish fillets can be cooked when cooking, so you have to decide whether to eat crisp sauerkraut or better fish soup.
This pickled fish soup is thick and white, and the fish is fresh and tender. I especially like soaking rice in fish soup. With this dish, all the other dishes on the table have been disdained.