1. 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 onions, one cooking wine, two Jin 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 fillet into half a centimeter with a knife.
2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and 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 salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.
Please note:
1. Fish fillets should not be cut too thick, egg whites should not be added, and starch should only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough.
2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.
two
Boiled fish with Chinese sauerkraut and Chili
500g fresh fish, 50g sauerkraut, 5g salt, 20g soy sauce, vinegar 10g, 3 pickled peppers, 20g onion and 25g ginger.
Gram, garlic 15g, cooking wine 40g, oil 100g, soup and water-adjusting starch.
1. Wash the fish and shred the sauerkraut and pepper.
2. Take the oil pan, fry the fish until golden brown on both sides, and take it out.
3. Take another oil pan, add sauerkraut, minced onion and ginger, stir-fry with pepper, and add stock.
4. Pour in the fish, cook for 8- 10 minutes, and add seasoning.
Third, 1, grass carp or snakehead is generally better.
2. Wash the fish and pay attention to cleaning the black membrane in the abdominal cavity.
3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)
4. Cut the fish into sections.
5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)
6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...
7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fillets will break.
8. Take an egg, pour it with both hands and pour out the egg white for later use.
9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.
10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.
1 1, cut sauerkraut and cut into sections.
12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................
13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!
14, add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can also omit them. ...
15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!