2. Wash the killed fish, cling to the bones and slice the fish. Slice the fish skin under the slice downward, slant it into fillets with a thickness of about 0.5 cm, and chop the fish chops into pieces with a length of about 5 cm;
3. Wash the sauerkraut, wring out the water, and cut it into sections for later use;
4. Mix the fish fillets with cooking wine, starch, egg white and salt;
5. Mix the fillets and marinate for 15 minutes;
6. Heat the oil in the wok, add ginger slices, garlic slices and pickled peppers and saute until fragrant;
7. Add the cut sauerkraut and stir fry for 3 minutes;
8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all the fish fillets) to boil, then add the fish fillet to cook for 10 minute to boil out the umami flavor;
9. Put the sauerkraut into the bowl for use, leaving the sauerkraut soup in the pot, so as to prevent too many dishes in the pot and the fish fillets from being cooked easily;
10. Put the marinated fish fillets into the soup one by one, disperse them with chopsticks, wait until the fish fillets change color, season them with salt, sugar, chicken essence and pepper, serve them out in a deep dish, and pour a little pepper oil on the fish fillets.
Tips:
1.To make pickled fish, grass carp is usually used. The meat is tender, and snakehead is also a good choice.
2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup;
You can also use the fish soup with pickled vegetables cooked with fish chops as the bottom of the pot, which is pickled fish hot pot.
3. You can also serve the fish fillets directly without serving the sauerkraut first, but you must serve the fish fillets first, which can better keep the fish fillets cooked quickly and not easily scattered.
Grass carp, pickled cabbage about 400g, pickled pepper, dried red pepper, pepper granules, garlic (minced) 6 petals, Jiang Mo.
Marinade (including salt, chicken essence, cooking wine, corn starch)
method of work
1. Cut off the head, gut, wash and dry the surface of the fish.
2. Slice the fish back meat from the tail near the main bone with a knife; Slice the fish back meat on the other side in the same way; And cut off the fish maw of the two pieces of meat;
3. Blade the meat side of the fish back into fillets, preferably about 3-4mm thick; Too thin and fragile, too thick and tasteless;
4. Cut the fish bones, split the fish head in half, and slice the fish brisket, and divide the fish into five parts: head, tail, bone, brisket and meat;
5. Put the fish in one bowl alone, put the rest in another bowl, grab them evenly with marinade, and marinate for 15 minutes;
6. Rinse the sauerkraut and cut it into small pieces; Add oil to the pan, saute Jiang Mo and minced garlic in a cold pan, add pickled peppers, dried peppers and sauerkraut and stir fry.
7. Take another pot, add hot oil to the fish bones, fry the fish bones slightly, add 5 bowls of hot water, cover with high fire and boil until the soup turns white, add the fish maw, tail and fried sauerkraut, and add chicken essence (no salt is added first, the sauerkraut is salty, and then add appropriate amount of salt as needed when the pot is ready).
8. Cook on medium fire 15 minutes, scoop up all the materials in the pot, add the fish fillets to the original pot, cook on high fire until the fish fillets just turn white, and pour the soup and meat into other materials.