In fact, when you do pickled fish, must bear in mind 2 major skills, the fish is fresh and tender, more than the hotel chef to do is also delicious! The first fish to go fishy, fishy on grass carp mainly from three places, fish belly inside the black membrane, fish bones above the blood to clean, fish skin mucous membrane with a knife to scrape, mucous membrane of the fishy flavor is very big and heavy, fish head in the teeth fishy flavor is also very heavy! Handle clean these places, fish fishy flavor will be reduced a lot! The second fish and fish bones have to be done separately, because the fish is easy to cook, about slide 30 seconds or so can be out of the pot, if the cooking time is long, the fish will be scattered not good! As long as you master these 2 skills, the novice to do out of the pickled fish, will also be very delicious!

The following began to operate, prepare a grass carp, according to the above techniques a clean (this step is the seller to deal with clean), the grass carp stomach inside the black membrane scraped clean, the fish meat fish bone separation, fish bone knife cut into small sections, put in the water to clean up the fish bone in the blood, impurities have to be cleaned up, and then the fish on the thorns of the slice down, and then the fish skin down, diagonal knife, a push a pull slice! into slices, sliced down the fish slices in the water to wash clean, clutch dry water can be.

Sauerkraut fish is good to eat, fish marinade is very key, fish with the right amount of salt, pepper, cooking wine, onion and ginger, mix well, beat an egg white mix well, scratch to the down bubble, plus a spoonful of cornstarch mix well, to the fish sizing, fish fully coated with slurry, the fish slip cooked to eat very tender and slippery, marinated for about 15 minutes. Fish bones add salt, pepper, cooking wine, green onions and ginger, marinate for a while. market bought sichuan sauerkraut cleaned and drained, cut into sections, pickled wild pepper cut into pieces, ginger cut into slices, scallion white cut into segments, scallion leaves cut into minced standby, dried chili pepper cut into segments, scallions and ginger, dried chili pepper, dry pepper in a bowl can be. Garlic cut into minced, put in another bowl, plus a little dry chili segment, dry pepper, white sesame standby.

The following began to stir fry, boil water in the pot, put the sauerkraut into the blanching, this step is to remove the salt in the sauerkraut, the water once again boil, the sauerkraut out of the water control; start the pot of boiling oil, the onion and ginger, dried chili peppers, peppercorns, and put it into the stir fry flavor, and then put the sauerkraut in the stir-fry evenly, to stimulate the sauerkraut's acidic aroma of the pot.

Another pot of oil, put the fish bones into the frying, along the side of the pan cooking some wine, wine evaporated by the heat to take away part of the fishy flavor, the fish bones fried, down into the fried sauerkraut, plus the right amount of boiling water and stirred, plus wine, salt, sugar, pepper, seasoning, cooking over high heat for about 3 minutes, so that the soup cooked white, especially fragrant. Strain the cooked fish bones and sauerkraut into a large bowl, leaving the broth in the pot for later.

Bring the fish bones to a boil, reduce the heat to low, keep the soup slightly open, put the fish slices into the soup, don't move the fish slices, let the fish slices set up and roll up, then gently push them with the back of the spoon for a few seconds, turn the heat to medium, cook for about 30 seconds, fish out the fish slices, put them in the bowl of the fish bones and sauerkraut, and drizzle the fish soup on the top. Another pot of oil, the minced garlic, white sesame seeds, chili pepper segments, dry pepper, put in the fried flavor, and then out of the pot bared on the pickled fish, delicious pickled fish can be served. This is the whole practice of pickled fish, simple and easy to operate