Kimchi fish in the Sichuan region is more famous in a traditional dish, it is more unique seasoning, cooking method is also more unique, generally use crucian carp to make, we know that the meat of the fish is very tender, the nutritional value is also very high, coupled with the unique Sichuan a pickle, made out of the flavor is very fresh, belong to the more common Sichuan folk home cooking, the circulation is also relatively widespread, the practice is not particularly difficult, and the practice is not particularly difficult, but it is a good way to make the fish. The practice is not particularly difficult.

Kimchi fish practices and steps

Practice a raw materials: live crucian carp three, pickled cabbage 50 grams, pickled chili 15 grams, ginger, garlic 10 grams, 15 grams of green onions, vegetable oil 5 side grams, wake up bad juice 10 grams, 10 grams of wine, soy sauce 10 grams of soup 150 grams of sesame oil 10 grams of starch 15 grams. Practice ① the crucian carp cut open, clean, fish body on both sides of each side of the standing cut 4 knives. Pickle squeeze dry salt water, cut into long 1.2 centimeters of the short section of the filaments. Pickled chili peppers chopped fine. Chop green onions into scallions. ② hot pot, oil to eight mature, the fish body smeared with cooking wine, into the pot to fry for 2 minutes, turn over when frying. To the fish body cracks, the oil will be searched to filter dry.

③ pot to leave a moderate amount of oil, put pickled chili, ginger, garlic, green onion (part of), mash juice and other fried flavor, and then in turn into the wine, soy sauce, red soy sauce, soup, etc., will be stirred into the soup to the body of the fish, and then change to medium heat to the soup rolled, put soaked shredded bok choy, turn over, burned for about 10 minutes, to be the fish flavor after the plate, and then put vinegar, green onion in the pot and stirred, and then under the thickening of cornstarch, dripping in the fish body surface can be.

Make sure you have the right ingredients for your dish.

Practice two

1. Carp scales, gills, disemboweled to remove the viscera and wash, each side of the body of the fish a few cuts. The first thing you need to do is cut the vegetables into 1.5 centimeters long julienne strips. 2. Pickle chili peppers, ginger, garlic and chopped finely. 3. Onion cut into fine flowers. 3. frying pan on high heat, pour vegetables, oil heated to about 200 ° C, into the crucian carp fried about 3 minutes to both sides of the slightly yellow, decant some of the oil, the pot to stay about 100 grams of oil, the fish pushed to the side of the pot, under the bubble chili pepper, ginger, garlic, wake up the bad juice, green onion 煵 out of the flavor. 4. and then put in turn into the wine, soy sauce, soup, etc., the fish pushed back to the pot, with a medium heat to boil, put pickled mustard greens to cook for about 10 minutes (the process of burning) Turn over), to be fish after the taste fished up into the pan, the pot put onion, sesame oil, thickening thin gravy, the juice poured on the fish that is.