Materials:

Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g.

Exercise:

1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut off two pieces of fish with a blade, split the fish head and cut the fish bones into pieces.

1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. light the pot. When the oil is heated to 50%, add garlic cloves, ginger slices and pepper particles to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim off the floating foam, add cooking wine, season with Sichuan salt and pepper, and continue to cook.

3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, and stir well to wrap the fillets with a layer of egg white. Then shake the fillets gradually and put them into the boiled fish soup pot.

4. Put the fire in another pot. When the oil is heated to 50%, stir-fry the chopped peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to taste, and then pour it into the soup bowl.

note:

1. Only fresh grass carp can be used for soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, gouged out on both sides, cut diagonally into two pieces, and aligned when entering the soup bowl.

2, the whole fish should not be fried hard, you can go to the oil. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.

Practice 2 of pickled fish:

Features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.

Raw materials:

Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.

Exercise:

1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.

2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.

3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Practice 3 of pickled fish:

Materials:

Grass carp 1000g pickle 250g.

Salad oil 150g ginger slices 25g

Ginger rice 10g garlic rice 10g

Onion flower 10g onion knot 50g.

4 grams of refined salt and 20 grams of cooking wine.

2 grams of essence and 2 grams of pepper.

50 grams of dried fine bean powder and 2 eggs.

Exercise:

1. Slaughter and clean the fish, split the head, break the fish bones into pieces, and replace the fish with pieces with an oblique knife. Sliced sauerkraut. Egg white, dried bean powder, make egg white bean powder.

2. After adding salt, ginger slices, onion knots and cooking wine to the fish fillets, mix well with egg white bean powder.

The water in the pot boiled, and the fish head and bones were burnt to pieces.

4. Heat the oil in a wok until it is half cooked, add the fish fillets and slide until it is broken. Leave a little oil in the pot, stir-fry sauerkraut, add soup, add cooking wine, salt, monosodium glutamate and pepper to taste, cook fish heads and fish bones to taste, pick them up and put them in a bowl; Cook the fish fillets for a while, pour the fish and soup into a bowl, and sprinkle with ginger rice, garlic rice and chopped green onion.

5. Heat a little oil in the wok until it is half done, and pour it evenly on the ginger rice, garlic rice and chopped green onion.

Practice of pickled fish 4:

Fish with Chinese sauerkraut is a famous Sichuan dish in China. Cooking is not too difficult, but it's really not that easy to do it well.

Here, I put forward my own experience in making pickled fish for your reference.

1, material selection. The first is sauerkraut. Among the pickles I have used, there are two best ones. Sauerkraut produced in Shifang, Sichuan, and newly produced in Chengdu. From the appearance, these two kinds of pickles are characterized by turquoise, neither yellow nor black. Judging from the taste, it has a special umami flavor. The semi-finished pickled fish seasoning sold in the market is sour and black, lacking umami flavor, and it is unbearable to use.

I often use grass carp as pickled fish, because it is cheap and tastes good when cooked. If catfish, even green eel and white eel are used, it is certainly better.

2. Ingredients. As Sichuan cuisine, peppers are used, but fish with pickled vegetables pay attention to the fresh taste. Therefore, never use red pepper. You should use pickled wild peppers. After adding pepper and ginger in this way, the entrance doesn't look very spicy, but the more you eat, the hotter it gets. The soup is also very clear.

3, fried sauerkraut. Sauté ed sauerkraut, but not over-fried. Generally, it only takes one minute to stir fry in a big fire. Excessive frying will inevitably affect the fresh taste of sauerkraut.

4. Seasoning. Add a little sugar after seasoning. Otherwise, the taste is thin and has no aftertaste.

Practice of pickled fish 5:

Raw materials:

A herring, a bag of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, a piece of ginger, five onions, cooking wine, two kilograms of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.

Exercise:

1. Clean the fish, remove the head and tail, cut the fish in half, and then diagonally cut the fillets into half-centimeter thick fillets with a knife.

2. Break the ginger, put it in a porcelain basin together with the fish fillets, and pour the cooking wine, egg white, onion and starch in by hand to taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections.

3. Put the wok on the stove and light it. Pour salad oil into a wok and heat it to 50%. Add garlic and sauerkraut and oil. After the pickled cabbage and garlic rice are fried, add a spoonful of cold bone soup, cooking wine, wild pepper, pepper and dried pepper. Sprinkle a little salt on the fish fillets and catch well. Then pour them into the wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.

note:

1, fish fillets should not be cut too thick, egg whites should not be added, and starch can only be put in one teaspoon. When tasting fish fillets, it is best not to touch your hands and don't put too much cooking wine. Two teaspoons is enough.

2, cooking fish must use cold soup, cold water, so that the fish has no fishy smell and the soup color will be white.