First, Chongqing pickled fish
Materials
Grass carp 1 (about 1000 grams) pickled green pickled 250 grams of egg 1 red chili 1 onion 1 ginger 1 small piece of garlic 5 petals of peppercorns moderate pickled pepper 30 grams of cooking oil 45 grams of soup 10 tablespoons of wine tablespoons of pepper 3 grams of salt 3 grams of monosodium glutamate (MSG) 3 grams of
Practice
1. Grass carp slaughtered, cleaned, sliced out two large pieces of non-spiny fish meat, and then cut diagonally into thick slices; the fish slices with egg white, salt; pickled green pickles washed and cut into sections; red pepper washed and chopped; green onions cut into scallions, ginger slices, garlic cloves patted loose;
2. pot of boiling oil, into the peppercorns, ginger slices, garlic cloves fried aroma, poured pickled pickled green pickles stir-fried to taste, add broth to boil, the next head of the fish, the bones of the fish, wine, salt, pepper to boil;
2.
3. After boiling the soup in the pot, shake the fish piece by piece into the pot;
4. Heat another clean frying pan, pour in oil, stir-fry the pickled peppercorns to taste, pour into the pot of boiled sauerkraut fish, cook the fish piece after adding monosodium glutamate (MSG), sprinkled with green onion that
Note
Sour taste taste is appropriate, spicy, but not dry. After the fish slices eaten, the remaining soup can be made into a delicious fish soup hot pot.
Second, pickled fish fillets
Materials
1 fresh fish 1 tail 1250 grams, pickled bok choy 200 grams, 15 grams of ginger, 1 gram of monosodium glutamate (MSG), 10 grams of garlic, 2 egg whites, 15 grams of pickled red chili peppers, 1,500 grams of fresh broth, 5 grams of Szechuan salt, 50 grams of mixed oil, 3 grams of pepper, 15 grams of cooking wine, 1 gram of peppercorns.
Practice
1, fresh fish by dissecting and killing, remove scales, fins, gills and viscera, wash, with a razor blade under the two fans of fish meat, the other will be the head of the fish split, the fish bone chopped into
1.5 cm size of the block; pickled bok choy a little bit of washing, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; soaked red pepper crushed into fine powder.
2, the pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger slices, peppercorns burst out of the flavor, and then under the pickle stir-fried, mixed with fresh soup boil.
3, under the fish head, fish bone block with fierce fire simmering, beat the foam, cooking wine, under the Sichuan salt, pepper seasoning, continue to simmer.
4, the fish slice into 3 mm thick diagonal blade with skin fish, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate code flavor.
5, and then break the shell of the egg, pour the egg white, mix well so that the fish slices wrapped in a layer of egg white, and then gradually shake the fish slices, into the simmering fish soup pot.
6, another pot on the fire, under the oil burned to fifty percent hot, under the bubble pepper stir-fried flavor, immediately poured into the soup pot to cook a few minutes until the fish slices broken raw, under the flavor of monosodium glutamate to enhance the freshness of the pot into the bowl of soup that is complete.
Third, the old Chengdu pickled fish
Materials
Grass carp, pickled cabbage, pepper, sweet pota bean flour, white wine, salt, egg whites, cooking wine
Practice
1, a grass carp (today's cooking this grass carp more than a little more than two pounds than the bean flower sister fished up that little more than a few pounds to do the pickled fish, I think the two pounds or so of grass carp is best suited to, too! The most important thing to remember is that you can't be sure that you're going to be able to get the best out of your life, and that you're going to be able to get the best out of your life, and that you're going to be able to get the best out of your life.
3, slicing knife must end flat left hand fixed fish head!
4, pick off the fish bone part of the chop.
5, fish head from the center split.
6, slice off the fish ribs.
7, sliced fish (fish must be the same thickness)
8, fish slices code flavor (add red bean powder, white wine, salt, egg white and mix)
9, mixing the fish slices should be wrapped in a thin pulp, do not add water or wine, or your fish slices in the pot on the desiccation, fish slices will never be tender!
10, the fish dealt with now say pickles (pots filled with my own pickles: pickled radish strips, pickled bok choy strips, pickled ginger, wild pepper section, and garlic, outside of the kind of all preservatives soaked out of the pickles I recommend that we better eat less)
11, a tablespoon of lard in a pot and burned to 60% of the oil temperature to join the pickles stir-frying on high heat.
12, kimchi to stir fry flavor.
13, stir-fried pickles after adding water, water can be appropriate more.
14, add fish bones and sauerkraut cook together, then add some white wine.
15, hard to add a tablespoon of pepper (in fact, the spicy flavor of pickled fish is relying on pepper and wild pepper **** with to reflect)
16, after the fire boiled to hit the foam.
17, the pickled pickles and cooked fish bones drained out.
18, the code taste of the fish into the pot of sour soup (with a piece of hand evenly separated under)
19, fish slices into the pot with a frying spoon or spatula gently pushed in order to prevent the paste pot, and a large fire to boil quickly (plus or not to add a variety of essence of their own)
20, fish slices can be all browned from the pot, will be slices of fish with soup into the surface of the fish and sauerkraut just ready to
21, surface sprinkled with green onion and pickled cabbage. >21, the surface sprinkled with chopped green onions and horse ear pickled peppers.