Boiled Fish with Pickled Cabbage and Chili
Raw materials:
Grass carp 1 only (catfish, snakehead, etc. are all about 1 kg and a half), pickled cabbage (pickled vegetables) 1 00g, wild pepper 20g, ginger slices 1 0g, garlic 20g, starch 4 teaspoons (20ml) and egg white/0g.
Practice:
First, treat the fish and cut the fish slices into fillets.
1, fish first. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.
2, close to the fish bones, put the meat slices of the fish.
3. Put the fish skin under the slice downward, obliquely slice it into fillets with a thickness of about 0.5 cm, chop the fish steak into pieces with a length of about 5 cm, and cut the fish head into two halves.
4. Grab the fish fillets and fish head with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and a proper amount of salt, and marinate for 15 minutes.
After the fish fillets were processed, the fish with pickled vegetables began to be made.
1, pickled vegetables (pickled vegetables), which are sold in many supermarkets, should be made in Sichuan.
2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.
3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and saute until fragrant, then add shredded sauerkraut and wild pepper.
4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil.
5. Drain the fish head and fish into the cooking 10 minute to boil out the umami flavor.
6. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. Wait until the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them out in a deep dish, and pour a little hot oil on the fish fillets.
2. Spice formula of pickled fish
Boiled Fish with Pickled Cabbage and Chili
Recommended by friends. Hehe, simple explanation! Suitable for people who can't eat too spicy!
material
Bagged southern sauerkraut 1 bag
Pickled pepper, a little wild pepper
Eggs 1 piece
Onion, ginger, garlic, salt, cooking wine, monosodium glutamate
method of work
1. Remove two sides of meat like sashimi, spatula and slice. Keep fish head and bones.
2. Rinse sauerkraut repeatedly, spatula and slice. Cut pickled pepper and wild pepper into powder.
3. Fish fillets should be cooked with wine, pepper and monosodium glutamate. Then add egg white and starch for sizing.
4. It's better to put big oil in the pot, or mix big oil with salad oil, so the taste is strong .. Add onion, ginger, garlic, pickled pepper, wild pepper, pickled cabbage and stir-fry to cook wine, add water and fish head and bones for 15-20 minutes. It takes a long time for the sauerkraut to smell fragrant and sour. Pour the submerged fish slices into the hot pot and stir gently, let it be heated evenly and then open the pot for 30 seconds.
Tips
1. You can make your own pepper and white vinegar.
2. Soup is delicious, sauerkraut is more delicious than fish, so it's better to put 2 bags.
3, Chinese sauerkraut fish formula
Raw materials:
Grass carp 1 only (catfish, snakehead, etc. are all about 1 kg and a half), pickled cabbage (pickled vegetables) 1 00g, wild pepper 20g, ginger slices 1 0g, garlic 20g, starch 4 teaspoons (20ml) and egg white/0g.