600g of carp stewed in benzene, and 0/00g of pickled cabbage/kloc? 5g, pickled ginger and chopped green onion15g each, 3g of pepper, 5g of garlic, 500g of stock and 500g of cooked vegetable oil.
working methods
Cut the fish three times on both sides, drain the sauerkraut, cut into filaments, chop the pepper, soak the ginger and cut into granules. Put the wok on the fire, heat the cooked vegetable oil to 60%, add the fish and fry until golden brown, and take it out. Leave the oil in the pot, add pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After boiling, move to low heat, add sauerkraut, and cook for 10 minute. Serve. Add vinegar and chopped green onion to the pot, hook it with wet starch and pour it on the fish.
Required materials]
Ingredients: sauerkraut, grass carp
Ingredients: mountain pepper, ginger, onion, garlic, dried pepper, pepper, Pixian watercress and sesame.
Seasoning: pepper, salt, salad oil, corn flour.
[Cooking process]
Preparatory cutting
1, grass carp or snakehead is generally better.
2, wash the fish, pay attention to wash away the black film in the abdominal cavity, cut off the shark's fin.
3. Separate the fish body from the fish head and cut the fish head in half. (Not suitable for cutting)
4. Press the fish body with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone, and adjust the direction of the knife in time to separate the fish head from the fish. (If you like to eat bones together, you can also ignore this step, but this way is not encouraged. )
5. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. Each piece is about 5-7 mm thick (it should be large but not small). (Note here! Don't turn in the wrong direction, or the cooked fillets will break. )
6. Take an egg, pour it left and right, pour out the egg white and add half a bowl of water to the raw flour and stir for later use.
7. Cut the onion, ginger and garlic into sections for later use.
8. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir a little, then add egg white and raw powder soup and mix well. (it's best to put it for a while)
9. Pickled vegetables .................. Cui Hua, served with pickled vegetables. . . . One pack or two packs will do. If you like, put more and cut into pieces.
10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.
Put it in a pot or pan and start cooking.
1 1, put oil in the pot to heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! When the oil is 60% hot, put the bean paste, garlic (grains) and ginger (grains) in, and then turn the mountain pepper and sauerkraut in the pot. After the fragrance overflows, put the fish head and bones. Then add water or broth to boil (cold water takes precedence)
12, simmer for 5-7 minutes, then season with chicken essence and salt. Try to scoop a little soup with a small spoon. (slightly more chicken essence)
13, then scoop up fishbone and sauerkraut with a colander and put them in a basin for filling.
14, the fire makes the water boil again, then put the fish fillets into boiling water, wait for 10 seconds after the water boils again (it takes about 40 seconds for a normal family to be rescued by fire), and then put all the soup and fish fillets into a basin full of bones. (Note: When cooking, it is not advisable to turn the fillets too much to ensure the integrity of the fillets. )
15, then put onions, peppers and sesame seeds on the noodles.
16. Wash the pan, add about 1 2 of oil, add dried pepper and a little pepper, and pour the oil into the previous pan until the oil is hot. Such delicious fish with Chinese sauerkraut is ready.
The practice of pickled fish is one of the most famous dishes in Sichuan cuisine. Here are some simple ways to make pickled fish, for the reference of friends who want to know how to make pickled fish.
The practice of pickled fish:
(Main ingredients and auxiliary materials of pickled fish)
Fresh fish 1 tail 1250g pickle 200g ginger 15g monosodium glutamate1g.
Garlic 10g egg white, 2 pickled peppers 15g fresh soup 1500g.
Sichuan salt 5g mixed oil 50g pepper 3g cooking wine 15g pepper1g.
(How to cook fish with Chinese sauerkraut)
The practice of pickled fish is 1. Slice Sichuan pickles with a knife, soak them in clear water, and then rinse them to avoid being too salty.
Practice of pickled fish II. Slaughter the carp for later use;
Practice of pickled fish 3. At the joint of fish head and fish body, cut the fish head and fish body with a knife, but don't cut the fish bone. From the fish tail, use a knife to separate the fish head from the fish bone, until the fish head, so that the fish is separated and treated the same;
Practice of pickled fish 4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size evenly, and pour wet starch for later use;
Practice of pickled fish 5. Cut the fishbone into 5 cm long sections; Split the fish head from the middle, one for use; Add pickled peppers and garlic to the oil pan and saute until fragrant; Then add Sichuan sauerkraut, stir-fry with low fire 1 min, pour in broth or water, and boil with high fire; Then, add fish heads and bones, cover the pot and cook for 5 minutes; Add a small amount of monosodium glutamate and pepper; Finally, slowly add the fish fillets, and you can cook them in half a minute after you see that the fish fillets are all white.
(Key technology of pickled fish)
1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.
Don't fry the whole fish too hard, just oil it to remove the fishy smell. 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.
(Flavor characteristics of pickled fish)
1. There are different opinions about the origin of pickled fish. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the Chengdu-Chongqing Highway, and the South River crosses the street. There are many fresh fish, and many experts in cooking fish come forth in large numbers. It has the reputation of "the beauty of fresh fish in Frye Town". A snack bar in Qiaotou simply used the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a market move before hanging. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous. 2. "Pickled fish" is a soup made of fresh fish and kimchi, named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. "Fish with Chinese sauerkraut" is a famous dish in Sichuan home cooking. It was a hit in the 1990s. All restaurants in Sichuan prepare this dish, which is very famous in the province. With the sales of soft pickled vegetables all over the country, "pickled fish" also swept the whole of China. In the capital, it is as famous as "kung pao chicken" and a household name.
Let's see what you want to do. These are all delicious. If you don't believe me, do it.