The practice of pickled fish: grass carp 1, fresh grass carp must be used before making soup, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, both sides gouged, obliquely cut into two sections, and aligned when entering the soup bowl.
2, the whole fish should not be fried hard, and the oil can be removed. Only by boiling fish with strong fire can white milk soup be produced. After soaking vegetables, the soup will be dark and dark after cooking for a long time, and the taste of the soup will be poor.
3. Ingredients: one herring, one bag of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic petals, one ginger, five onions, cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three or two salad oils and a teaspoon of melted lard.
Production process:
1, clean the fish, remove the head and tail, cut the fish in half, and then cut the fish fillet into half a centimeter thick with a knife obliquely.
2. Break the ginger, put it into a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch into it by hand, and taste it. 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 the salad oil into the wok and burn it to 50% heat. Add the garlic rice and pickled cabbage and oil it. When the pickled cabbage and garlic rice are fried, add a teaspoon of cold bone soup, cooking wine, wild pepper, pepper and dried pepper. Sprinkle a little salt into the fish fillets and grab them evenly. Then pour them into the wok and cook until the soup is yellow-green. Then add the chicken essence and melted lard.
How to make pickled fish: preparation materials for perch;
Ingredients: perch 1 piece
Accessories: sour cabbage 1 bag, egg white 1 piece.
Seasoning: salt, half a spoonful of ginger 1 small garlic, 3 cloves of star anise 1 pepper 1 0 cooking wine 1 spoonful of starch 1 spoonful of coriander 1 half a spoonful of white pepper (powder) with sugar.
Production process:
1, put the perch flat on the chopping board, take a sharp sharp knife and slice the fish from the fish tail, stick the fish bone in the middle to slice it off, and then turn it over to slice the fish on the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.
2. Add all the marinated fish materials into the cut fish, gently grab them by hand and marinate for 15 minutes.
3. Wash the sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.
4. Pour a little more oil into the pot than cooking, heat it to 70%, then add 1 half pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and chopped sauerkraut to stir fry.
5. After the smell of pickled cabbage is fried, add about 1 liter of clear water, then put the fish head and bones removed before, cover the pot, boil over high fire, and then turn to slow fire for 15 minutes until the soup becomes thick.
6. Gently pour the fish fillets and turn off the fire. Pour the cooked fish with Chinese sauerkraut into a large bowl or casserole (casserole is recommended).
7. Clean the pot, then pour in a little oil and heat it to 70%, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put 2 parsley.
The practice of pickled fish: preparation materials for snakehead;
Ingredients: snakehead (one strip) and sauerkraut.
Seasoning: onion (first stage) salt (two teaspoons)
Production process:
1 Wash the fish and remove the head. Put a kitchen towel below and above, and treat it into two pieces from the back.
2. Dismember the fish. But if you don't buy fish in the supermarket, the fish seller will do it for you.
3, wash the fish, the knife is tilted to remove the fish bones and fish maw, leaving the net fish.
4. Wash the fish head and bones for blood. It's best to wash it several times, which is the key to milky white fish soup later.
5. Wash the fish pieces with blood stains, put a kitchen towel below, the knife is inclined at 40 degrees, and slice the fish from the tail, with the blade facing the tail and sliced into fish slices.
6. Wash the sliced fish fillets once with a tablespoon of salt, and then rinse them repeatedly into crystal clear fish fillets. Be sure to wash it into transparent fish fillets. The fish is tasty and refreshing.
7. Marinate the fish fillets with one teaspoon of salt, one teaspoon of white pepper, one teaspoon of egg white, half of dry starch and three teaspoons, and carefully and repeatedly mix them by hand. Let stand for 20 minutes.
8, sauerkraut shredded and blanched for use. The pepper is cut into circles with the pepper. Fish skull, fish skin ready, ginger slice.
9. Put the oil in the pot and stir-fry the shallots, ginger and garlic, then add the fish head, fish tail, fish bone and fish skin and stir-fry for one minute.
10, add sauerkraut and continue to fry for one minute. Add enough boiling water.
1 1, bring to a boil over high heat, and cook for 20 minutes on medium heat until the fish soup is white. Add salt. Take out all the ingredients in the soup and spread them at the bottom of the bowl. Every family eats different sizes of salt, so be sure to adjust their own tastes.
12. Heat the fish soup in the pan, put the fish fillets in little by little, shake the pan, and take out the top fish fillets 7 when they are ripe and put them on the bowl.
13, filter the fish soup and pour it into the bowl.
14, put oil in the pot, add pepper and pepper rings when the oil is cold, and simmer, pay attention to the pepper, it becomes red, yellowish, oily, dry and crisp. Pay attention to observation and don't get through the fire.
15. Take out the pepper and pepper and put them on the fish fillets. Sprinkle the green and red peppers on the fish fillets.
16, oil fires emit smoke, and pour it on the fish fillets. This link of pouring oil is very important. As the crowning touch, you must burn the oil hot and emit smoke. Visually, smoke keeps coming out. It's delicious to pour it with a creak.
The practice of pickled fish: carp preparation materials;
Ingredients: carp 1 strip (about1000g), 250g of aged pickled cabbage.
Accessories: egg white 1 piece, mixed oil 40g, soup1250g, refined salt 4g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g, garlic cloves.
Production process:
1, carp scales, gills, laparotomy, evisceration, cleaning, take down two pieces of fish with a knife, split the fish head, and make money bones into pieces. Wash pickled cabbage and cut into sections.
2. Put the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.
3. Slice the fish into 0.3 cm long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder to taste, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.