Materials: 1 tail of live carp (weighing about 900 grams), 100 grams of red pepper, 200 grams of pickled cabbage, 50 grams of ginger, garlic, 500 grams of fresh broth, ginger and green onion a little, salt, pepper, monosodium glutamate in moderation, 75 grams of cooking oil, 15 grams of sesame oil.

Method: 1. carp primary processing to take down the head, spine. Cut the fish into small pieces, with ginger, green onion, cooking wine, salt flavored 15 minutes, to be used. 2. red pepper, ginger, garlic chopped, sauerkraut cut into small slices, to be heated in the pot of cooking oil, chili peppers, ginger, garlic into the pot to stir fry for a few moments, and then into the sauerkraut stir fry, add fresh soup. Add the fish head and bones and simmer for 15 minutes or more, add salt, cooking wine, pepper, monosodium glutamate (MSG) and fish pieces and cook for 3-5 minutes. When the fish is just cooked, drizzle in sesame oil and serve in a bowl.

Method 2

How to Make Pickled Fish

[Ingredients Needed]

Materials: pickled cabbage, grass carp

Ingredients: mountain chili pepper, ginger, green onion, garlic, dried chili peppers, peppercorns, Pixian bean petals, sesame seeds

Seasoning: pepper, salt, salad oil, cornstarch

[Cooking Procedure]

Preparation stage

1, usually use grass carp or black carp is preferred.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity, cut off the fin

3, the desire to separate the body and head, the head of the fish to cut. (It is not advisable to cut off)

4. Press the body of the fish with your hand, and with the other hand, hold the knife against the top edge of the fish spine and push it close, feeling the position of the fish bones, and then adjust the direction of the knife in time to separate the head of the desire and the fish. (If you like to eat the bones together, you can also ignore this step, but this method is not encouraged.)

5. Put the sliced fish horizontally, along the direction of the fish tail to the head of the fish with a knife one by one piece of the next, the thickness of each slice of about 5-7 millimeters or so (preferably larger than small). (Note here! Don't get the direction reversed, or the fillets will break when cooked.)

6, take an egg, left and right hand pour a pour, pour out the egg white as well as half a bowl of water into the raw flour mix standby.

7, cut the green onion, ginger, garlic for use.

8, fish bone cut into sections, and fish head and fish fillets together in a pot, add salt and a little cooking wine mix, and then into the egg white and cornstarch soup mix evenly. (can be left for a while for better results)

9, sauerkraut ......... cuihua, on the sauerkraut 。。。。 A packet of two packets can be, like to put more, cut into segments

10, mountain chili. Chop the mountain chili into granules and add to the chopped sauerkraut.

Next

11, the pan in the oil to heat, preferably a large oil, but in order to ...... or with ordinary oil to do it! When the oil is 60% hot will be bean paste, garlic (granules), ginger (granules) into the, and then the mountain chili and sauerkraut into the pot to copy , the aroma overflow will be put into the fish head and fish bones. Then add water or broth to boil (cold water is preferred)

12, simmer for 5-7 minutes, then season with chicken broth and salt. Can use a small spoon to scoop a little soup to try. (Slightly more chicken broth.)

13. Then use a slotted spoon to scoop up the fish bones and sauerkraut and put them into the pots to be filled.

14, high heat to let the water boil again, and then put the fish fillets into the boiling water, wait for the water to boil again after 10 seconds (general family due to the small fire about 40 seconds can be) after all the soup and fish fillets into the pot containing the bones. (Note: you should not turn the fish fillets too much when cooking, this will ensure the integrity of the fish fillets.)

15: Then put the scallions and pepper and sesame seeds on the surface.

16, the pot clean, put about 1 two oil, put dry chili pepper, a little pepper, and so on the oil flickering hot until the oil will be poured with the previous pot. This is a sizzling pickled fish is ready.

楛悩悩誰 Answer Time 2007-12-30 12:47

Other AnswersThe easiest way is to do it at home: clean the fish and buy back the pickled cabbage, fry the fish until golden brown, frying a little bit not too much because the pickled cabbage is salty.... Fish up, and then into the sour to the pot to dry the best here to put some chili, not too much. Then put the fish also put in the cook, to put water ah 5 minutes later, a pot of sauerkraut fish is good, this is simple and convenient and can keep the fish protein and other ingredients, time and short, sauerkraut and can bring out the freshness of the fish, sauerkraut and the sweetness of the fish, quite tasty