To make pickled fish, you must first prepare stone ingredients: grass carp less than 3 kg, Sichuan pickled cabbage 400 g, onion segments, ginger slices, garlic, dried red pepper, pepper, wild pepper, red pickled pepper, coriander, cooking wine, pepper, starch, egg white, salt, sugar, chicken essence, chives and pepper.
Method and steps for cook pickled fish:
1, a grass carp bought in the supermarket must be fresh, so that the pickled fish tastes good, and then the grass carp is slaughtered and cleaned. Clean the Sichuan sauerkraut and cut it into small pieces. Other ingredients are also ready.
2. First of all, the grass carp should be treated. First, the head of the grass carp should be removed and boned, then the fish on both sides should be removed, and then the head should be separated from the middle piece.
3. Chop the fish bones into 2cm sections, and the fish will be sliced into butterfly-shaped pieces with knives along the fishtail direction. When slicing fish fillets, you must tilt the blade in the direction of the fish tail, otherwise the fish fillets will be easily broken.
4. Then put the sliced fish fillets in a big bowl, and then add a small amount of salt, little egg white, pepper, cooking wine and water starch, grab them evenly and marinate them for a while. When sizing fish fillets, starch and egg white must not be too much, otherwise the soup of pickled fish will become chaotic.
5. Heat the wok and pour in vegetable oil, then add pepper, dried red pepper, onion, ginger and garlic to saute until fragrant, and then add wild pepper and red pickled pepper to stir-fry until fragrant.
6. Add Sichuan sauerkraut and stir-fry, then add a small amount of cooking wine and sugar, and then add a proper amount of water.
7. At this time, put the fish head and bones in the pot, boil them with high fire, skim off the floating foam, and add chicken essence after cooking for about ten minutes.
8. Then, after turning it into a low heat, put the fish fillets into the wok one by one, and then boil them with medium fire. At this time, if the fish fillets turn white, it will be almost the same, then you can pour them into the basin and sprinkle with chives and shallots. You can also fish the cooked fish bones and sauerkraut out of the basin with a colander before entering the fish fillets, leaving only the soup in the pot, so that it is easier to operate when scalding the fish fillets. Finally, the scalded fish fillets and the soup are poured into the basin together, so that the fish fillets are not fragile and the dishes are more beautiful.
9. Add an appropriate amount of vegetable oil to the wok. When the oil is hot, add dried red pepper, garlic slices, pepper and pepper to fry until the dried red pepper becomes crisp, and pour it into the prepared pickled fish bowl while it is hot.