Sauerkraut practice:
(Sauerkraut fish main ingredients and auxiliary materials)
Fresh fish 1 tail 1250 grams Pickled cabbage 200 grams Ginger 15 grams of monosodium glutamate (MSG) 1 gram
Garlic 10 grams of egg whites 2 pickled red pepper 15 grams of fresh broth 1500 grams
Szechuan salt 5 grams of mixed oil 50 grams of pepper 3 grams of rice wine 15 grams of peppers 1 gram
(How to Make Pickled Fish)
How to Make Pickled Fish 1. Rework Sichuan pickled cabbage and slice it, soak it in water and then rinse it so that it is not too salty.
How to make sauerkraut 2. Slaughter the carp and set aside;
How to make sauerkraut 3. At the point where the head and body of the fish join, slice the flesh and head of the fish with a knife, but do not cut the fish bones, starting from the tail, follow the fish bones with a knife to separate the flesh from the bones, up to the head of the fish, which separates the flesh from the fish on one side, and the other time, deal with it in the same way;
How to make sauerkraut 4. . will change the fish into diagonal knife cut into large pieces, add fine salt, monosodium glutamate, powder, egg white to grasp the batter, dripping wet starch, to be used;
Sauerkraut fish practices 5. fish bone cut 5 cm long section; fish head from the middle split, a share of the two, to be used; in the frying pan into the pickled peppers, garlic, popping incense; after the Sichuan sauerkraut, stir fry for 1 minute on a small fire slowly, pouring into the soup or water, large fire boil; then, into the head of fish and the Then, put the fish head and fish bones, cover the pot open, large fire for 5 minutes; add a small amount, monosodium glutamate and pepper; finally slowly into the fish slices, see all the fish slices white half a minute after the pot can be released.
(Sour pickled fish process key)
1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and viscera, pick armor clean, both sides graver, cut two sections diagonally, into the soup bowl when aligned.
2. The whole fish should not be fried hard, in addition to fishy oil can be. Martial arts fire simmering fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor. Boiled fish department of Chongqing Yubei flavor, seemingly primitive approach, the actual workmanship - choose fresh live fish, and give full play to the chili pepper to protect against the cold, beneficial effect of blood, cooking out of the meat at all will not become tough, tender, oily and not greasy. Both remove the fishy flavor, but also maintain the tenderness of the fish. The feature that steals the limelight is the unique "spicy": full of red chili eye-catching, spicy and not dry, numb and not bitter, mouth-watering at the beginning of the taste, eat a mouthful of extraordinarily fragrant lips and teeth, so that people can not take care of the praise of the rush to eat the next mouthful. Said I myself have to flow Hala son:] the following is a brief talk about the practice of boiled fish.
Practice one
Raw materials: fresh grass carp a
Accessories: soybean sprouts 500 grams, 1000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, peppercorns about 50 grams of salt, wine, starch, a little
Production Methods:
1) First, the grass carp washed clean, sliced into fish fillets, with a little salt, wine, starch, stirred evenly and spare;
1) the grass carp washed clean, sliced into fish, with a little salt, wine, starch, with a little salt, wine, starch.
2) soybean sprouts cleaned and spare;
3) a pot of about 500 grams of water, boil, first bean sprouts blanched to 8 mature. Take out into cool water, Bi dry water, evenly placed in the bottom of a clean bowl;
4) will be battered fish slices blanched for a while (7 or 8 maturity can be), yards in the bean sprouts;
5) frying pan on the heat, pour in cooking oil, boiling, remove from the heat, add peppercorns and dried chili peppers, a little frying (not easy to be too long, or it will be battered), and then immediately together with fish and beansprouts in the bowl (the bowl of fish). and bean sprouts in the bowl (be careful not to burn);
6) to this, a pot of fresh and enticing boiled fish is done.
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Practice 2
Spicy boiled fish
Raw materials:
1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili pepper, 10 grams of pepper, 15 grams of old ginger. Garlic 10 grams, 10 grams of green onions, Pixian 50 grams of bean curd, 25 grams of cooking wine, pepper 3 grams of salt 2 grams of sugar 2 grams of soy sauce 2 grams of monosodium glutamate 2 grams of water starch 15 grams of soup 100 grams of mash 10 grams of mash
Methods:
1, the grass carp slaughtered and cleaned, take off the net fish, slanting knife slice into a slice of thickness of about 0.2 centimeters, and then put into a bowl with salt, cooking wine, water starch and well; fish slaughtered to cure clean, remove the next net fish, oblique blade into about 0.2 cm thick, then into a bowl with salt, cooking wine, and the water. The fish head and fish bone chopped into pieces; ginger, garlic peeled and washed, cut into ginger and garlic; green bamboo shoots washed, cut into slices; small green onions washed, cut into scallions.
2, pot on high heat, burn refined oil to 4 mature, into the dried chili pepper section, pepper, PI County soybean stir-fried color, into the ginger rice, garlic rice slightly fried, mixed into the soup, add salt, cooking wine, pepper, sugar, soy sauce, mash sauce, fish head, fish bone simmering taste until cooked.
3, another pot on a high flame, burn a little refined oil, into the green bamboo shoots with salt fried off, into the bowl to be used.
4, will be boiled out of flavor of fish head and bone fish out poured on the tip of the green bamboo shoots, pot of soup boiling, into the fish slide blanch, cook into the monosodium glutamate and evenly, pot into the bowl, sprinkled with chopped green onion.
5, burn refined oil in the pot to 5 mature, add dried chili peppers, peppercorns, ginger and garlic rice stir-fried, drizzled with chopped scallions that is.
Features: tender meat, spicy and not dry, fresh and mellow, aftertaste.
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Practice three
Raw materials:
bass, catfish, grass carp, silver carp, flower chain can be (preferably not carp) several, bean sprouts (or their favorite vegetables), dry red pepper 1 two ginger 1 two, Pixi County Bean Paste 2 two, a little pepper, Garlic 1 two, a little pepper, a little wine, a little monosodium glutamate, a little pepper, a little sugar, a little salt, a little scallion, a little vinegar, a little soy sauce, a little cornstarch, egg white a
Method of production:
1, the fish killed and washed, chopped off the head and tail, sliced into fish fillets, and the rest of the fish fillet chopped into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, wash the bean sprouts, into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, standby.
3, in a clean frying pan, add three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd burst incense, add ginger, garlic, green onions, peppercorns, chili powder and dry red pepper stir fry in low heat. After the taste, add the head and tail and fish fillet, turn the heat to high, turn well, add wine and soy sauce, pepper, sugar to moderate, continue to stir fry for a few moments, add some hot water, at the same time put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, 3 to 5 minutes to turn off the heat. Pour the cooked fish and all of the broth into the large pot that just held the bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste. When the color of the pepper is changing, immediately turn off the fire, pour the oil and pepper and chili peppers into a large pot of fish, be careful hot! (You can also put the chili peppers on top of the big pot, and then pour the oil, which is burned to 90% heat, into the pot.) All done. Another spicy "boiled fish" out of the pot.
Note:
1, the amount of water to cook the fish should not be too much, to fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line.
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Practice four
Ingredients: Bass (Bass or Perch both translate to bass, try it yourself)
Or Tilapia (Tilapia)
Or Catfish ( Catfish) can be, preferably live fish, do not use carp (Carp)
one
Ingredients: Bean Sprouts, or your favorite vegetables
Seasoning: Ginger (a large piece, pat loose slices), Garlic (a head, a slight pat on the head can be, do not need to cut), green onions moderate
Bean curd (or chopped peppers), peppercorns, dried red chili peppers, chili powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil
Also needed: cornstarch, cooking wine, a little salt, an egg white
Practice:
1, kill the fish and wash it, chop off the head and tail, slice it into fish fillets, and chop the rest of the filet into a few pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts after washing, into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, be careful hot!
Eat it!!!!
For the big note:
1, the amount of water to cook the fish should not be too much, in order to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.
5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac and so on, is boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, after eating the fish, directly open fire on the line
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Practice 5
Main ingredients Grass carp 1 (1000 grams or so)
Supplementary ingredients 1 egg, salad oil 1000 -1500 grams, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate (MSG), 4 grams of pepper, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic, 8 grams of green onion, peppercorns, dried chili peppers, as appropriate.
Production process
1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take off the two fans of fish meat, fish head, money bone made into blocks.
2, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.
3, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up into the soup pot.
4, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish pick up, put on the fish bone. Then add ginger, garlic cloves, green onion, pepper, monosodium glutamate, pepper, dried chili peppers, etc. 5, clean the pot, put salad oil to seventy percent heat and pour into the soup pot, simmering for a minute or two that is complete.
The taste of the good and bad depends on the good and bad of the raw materials of hemp pepper, chili pepper and the level of simmering red oil. Restaurants generally have red oil beforehand Ao, pay attention to the temperature of the oil, high is easy to wash paste pepper, dried chili; low is no spicy flavor and aroma. Fish must be live fish, grass carp, black fish, fat head, carp can be. Soup must have flavor, blanched fish fillets have flavor. In addition to the family to do a time with two or three pounds seems to be a waste of some, as well as pepper, chili pepper can be according to their own taste discretionary increase or decrease.
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Practice six
Preparation:
1.scaled finless grass carp, 2.5 pounds ----3.5 pounds (love to eat fish head can also be used to fat head of the fish);
2.a catty of soybean sprouts (with boiled water copied to the eight mature to use);
2.a catty of soybean sprouts (with boiled water copied to the eight mature to use);
2.a catty of soybean sprouts (with boiled water copied to the eight mature to use);
3. p>
3. a small bag of squash ("Fish Spring" brand can be);
4. two heads of garlic peeled and chopped off the root to be used (to be used with the surface of the knife patted twice);
5. a piece of peeled ginger slices (about the size of the 50mm square);
6. peppercorns and dried chili peppers in moderation (in my experience)
6. Peppercorns and dried chili peppers (in my experience, "Aji Hao Mei" brand, about a small bag each);
7. A small bowl of salad oil;
Started to do it:
1. The head of the fish chopped off, and from it in half;
2. The body of the fish flat with a sharp knife flat will be two large pieces of fish and fish steaks separate;
3. p>3. continue to two large pieces of fish meat into the right amount of fish fillets;
4. will be divided into three or four sections of the fish steak and fish head put together and spare;
5. will be in the fish fillets put an egg white, a little salt, dry starch and cooking wine, mix (preferably with the hands of a good);
can start the fire:
1. a small bowl of salad oil, all the peppercorns and chili peppers poured into a pot with a small fire and slowly fried;
2. Small fire slow frying;
2. In the chili pepper color, with a spatula to fish out half of the oil and pepper chili, standby;
3. Turn on the fire, put a good shot of garlic cloves and ginger slices, out of the aroma, the head of the fish fish fillets into the pot;
4. Stir fry for two seconds, pouring about a small evening of cooking wine, half a spoonful of salt, add boiling water three or four bowls;
5. Waiting for the head of the soup boils The taste, the fish piece by piece flat to the water out of the rolling soup;
6. Fish will be cooked very quickly, out of the pot before the amount of chicken, white pepper and pepper;
Finally you can pot:
1. Be sure to use a large enough pot (you can also consider using an electric hot pot), pots have been copied in the soybean sprouts and squash;
2. The soup was poured into the pot;
3. Finally, half a bowl of chili peppers and oil were poured on top