Ingredients for pickled fish

Main ingredients: 1 grass carp (1000~1250g), 250g pickled pickled cabbage

Ingredients: 25g minced pickled chili pepper, 40 grams of salad oil, 20 grams of lard, 7 grams of ginger, 10 grams of garlic, 10 grams of chopped green onions, 50 grams of green onion sections, 4 grams of refined salt, 20 grams of cooking wine, 2 grams of MSG, 2 grams of pepper, more than 10 Sichuan peppercorns, dried 20 grams of fine bean flour and 1 egg.

Method: 1. Wash the fish, cut the head open, use a knife to remove two pieces of fish meat, cut the fish bones into pieces, change the fish meat diagonal knife into thin slices, and cut the sauerkraut into thin slices; use egg white and beans Mix the powder into egg white and bean powder.

2. Add salt, ginger slices, green onion segments and cooking wine to the fish fillets and marinate them until the flavor is infused, then mix well with egg white and soybean flour.

3. Heat the oil in the wok until it is 50% hot, add the fish fillets until they are 70% cooked and remove. Leave a little oil in the pot, add peppercorns, pickled cabbage, and ginger slices and stir-fry until fragrant. Add water. Add cooking wine, salt, MSG, and pepper to the soup to bring out the flavor. Add the fish head and fish bones, cook until fragrant, and put them into a bowl. Add the fish fillets and cook for 1 to 2 minutes. Pour the fish and soup into a basin and sprinkle with ginger, garlic paste, and chopped green onion.

4. Heat a little oil in the pot until it is 50% hot, pour it evenly on the ginger, garlic and green onion and serve

Technical key

1 . Fresh grass carp must be used before making soups or whole fish into dishes. Remove the gills and internal organs. The fish must be cleaned.

2. Do not fry the whole fish until it becomes hard, just add oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad.

3. The fish fillets should not be sliced ??too thick. You cannot add one egg white and only one teaspoon of starch. When cooking the fish fillets, it is best to make sure that the fillets do not stick to your hands. Do not add too much cooking wine. , two teaspoons is enough.

4. When cooking fish, you must use cold soup and cold water, so that the fish will not have a fishy smell and the soup will turn white.