Share the pickled fish that I often make with grass carp.

Materials: one grass carp, one Sichuan pickled cabbage, 5cm green onion, 5-6 large pieces of ginger, one egg white, 5 cloves of garlic, more than a dozen dried chili peppers, a spoonful of peppercorns, white pepper, salad oil, cooking wine, cornstarch, cilantro, sesame seeds, a little.

Side dishes: bean sprouts / vermicelli / lettuce slices / cucumber at random.

Practice:

1. handle grass carp, cut fish fillets - this side of the market will help me to slice the fish, in half, the middle of the fish bone out separately, the fish head internal processing clean. Then cut the fish fillet - the fish skin side down, with a knife diagonal 45 degrees from the tail of the fish to start slicing, the thickness of 3 millimeters or so the best. Thick slices can't be scratched through and are easily fishy, and thin slices are easy to break up.

2. Fish fillets cut well, marinated fish - this step is the whole pot focus!

With water to the fish mucus and blood first rinsed, sprinkled with salt, cooking wine, white pepper and egg whites, with the hands of the grasp, grasp a minute or so, and then put two tablespoons of cornstarch continue to grasp, and finally put two tablespoons of salad oil to grasp, grasp the order of the fish fillets must not be chaotic. Fish fillets after grabbing a good marinade, go to the preparation of fish soup.

3. cook pickled fish:

Sauerkraut wash with water, chopped, hot oil in the pot, the onion, ginger, dry chili 3, and then put a spoonful of cooking wine, stir fry for 2 minutes on medium heat, and then put out standby.

Fish head and fish bones in the hot oil fried to golden brown, fill about three bowls of water to boil, put the fried sauerkraut, according to their own tastes add salt, chicken essence, white pepper, soup boiling boil two minutes after the fire, the sauerkraut and fish bones and fish head fished out of the plate, cooking side dishes.

Fire again, bring the fish soup to a boil, the marinated fish fillets quickly poured into the soup, the soup rolled over after a minute to fish out, do not cook too long will be old. Fish out the fish fillets on the side dishes. Pour the pickled fish soup into the dish. Drizzle with hot oil and it's done.

Note:

The order of catching the fish must not be messed up, in order to give the fish meat on the tendon, that is, thin and under the pot does not fall apart, the mouth is dissolved. There is nothing else, and then the sauerkraut must be sour. If you like to eat very spicy, you can put pickled into yellow millet chili in the fish soup.