600g of pickled snakehead, 25g of pickled pepper in pickled cabbage100g, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of cooking wine10g of broth and 50g of cooked vegetable oil.

manufacturing process

Cut the fish into three parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar to the pot.

trait

Sichuan home-cooked dish. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are fresh and tender.

Exercise 2

Main ingredients:

Carp pickled carp 1 (about 1000g), aged pickled cabbage 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.

Production process:

1. carp scales, gills, laparotomy, internal organs, clean, take off two fish fillets with a knife, split the fish head, and break the money bones into pieces. Wash sauerkraut and cut into sections.

2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.

3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.

4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Fish with Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.

Exercise 3

Main materials and auxiliary materials

Production steps (14 sheets)

Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g. 50g, 3g pepper, cooking wine 15g, pepper1g.

Cooking method

1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head, and cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.

3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot.

4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.

Exercise 4

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.

3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.

Steps:

1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillet into half a centimeter with a knife.

2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch in by hand. 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 salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.

Exercise 5

Cooking material

Ingredients of pickled fish: mandarin fish maw (840g), pickled fish seasoning package (1 package), pickles (500g), pepper (2 tablespoons), ginger (5 slices) and onion (1 root).

Marinade: egg white (1), salt (1/3 tablespoons), cooking wine (2 tablespoons).

Seasoning: oil (3 tbsp), sugar (1/3 tbsp).

culinary skill

1. Wash mandarin fish, boneless, and diagonally cut into pieces along the grain; Cut onion into sections and ginger into filaments.

2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and shredded onion, mix well, and marinate for 15 minutes to taste.

3. Wash the sauerkraut and cut it diagonally into strips.

4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper on low heat, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows.

5. Pour in the seasoning bag of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it with high fire and boil it, and stew it on low heat 15 minutes.

6. Add 1/3 tablespoons of sugar to taste, pour in the pickled pomfret slices and mix well. Cook the fish fillets over high heat until they are cooked, and serve.

Exercise 6

Ingredients: 500g net fish, a new bag of Sichuan pickles (you can add more if you like), 2 small pieces of garlic soaked in Sichuan ginger 10g pickled pepper 10g chopped pickled pepper 10G chopped.

Accessories: salt, chicken essence, sugar, cooking wine, starch, white pepper, egg white 1, dried pepper 7-8, edible oil.

1. Dry the clean fish with kitchen paper, cut it into 5MM thick slices with an inclined blade, put it in a big bowl, pour cooking wine and a little salt, gently stir the surface of the fish in one direction to make it sticky (the amount of salt is not much, you can taste the taste of miscellaneous fish, it is salty, but you can't help but add salt), and marinate it a little.

2. Rinse Sichuan food with clear water, squeeze out the water and cut it into slightly thick silk for later use. Bean fruit net fish with Chinese sauerkraut 3. Marinated fish, add dry starch, mix well, add an egg white, mix well, do not block the egg white.

4. Heat oil in the pot. Insert a chopstick into the wok and see many small bubbles coming out of the chopstick head. The oil temperature will be fine at this time.

Put the fish fillets in. Slowly, put in the fish fillets one by one, not too much at a time. When you see the fish fillets slowly changing color, use clams.

The hedge slowly pushes the fillets, and the fish turns white and is fished out. It must be fried with a small fire. According to my method, it will be very safe and will not leak oil.

Yes, don't worry! Step Figure 4

5. Take out the fried fish fillet for later use, leave a little oil in the oil pan, heat it, pour it into Jiang Mo, stir fry the minced garlic, and add pickled peppers and wild peppers.

Stir-fry until the oil turns red, add the soaked vegetables and stir-fry until fragrant, and pour in the broth or water, not too much, as long as the kimchi has just passed.

6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste.

7. Don't cook it for too long, season it and put it in a big pot.

8. Prepare a little minced garlic, sprinkle it into the basin, prepare oil in the oil pan, add chopped dried peppers, fry them until they are reddish brown and fragrant, and put them into the pot.

Chili oil was poured on minced garlic, and suddenly the fragrance was overflowing.

Exercise 7

Ingredients: carp 1.

Accessories: sauerkraut 100g wild pepper 20g ginger slices 10g garlic 20g egg white 1.

Seasoning: starch 10g cooking wine, 2 teaspoons salt, a little chicken essence, a little sugar 1 teaspoon pepper.

Exercise:

1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from 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. After slicing the fish fillets, grab the fish fillets and fish fillets with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes.

3. Dry the water in the sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

4. Pour a little more oil into the pot than cooking and heat it to 70%, then add pepper and dried pepper. After the fragrance comes out, add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut.

5. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.

6. Put the fish head and fish in the fire and cook for 10 minute, so as to make them tasty. When cooked, the soup will turn white.

7. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. When the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them in a deep plate and pour a little hot oil on them. [ 1]

Taste: sour and delicious, fresh and tender meat.

Exercise 8

Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water).

Exercise:

1. Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water).

2. Wash, bone and slice the killed fish. Slice the sliced fish skin downwards, obliquely cut into fillets with a thickness of about 0.5 cm, and cut the fish steak into pieces with a length of about 5 cm.

3. Wash the sauerkraut, wring out the water and cut it into sections for later use.

4. Add cooking wine, starch, egg white and salt to the fish fillets and catch well.

5. Mix the fish fillets and marinate for 15 minutes.

6. Heat oil in a wok, add ginger slices, garlic slices and pickled peppers and stir fry.

7. Add the chopped sauerkraut and stir fry for 3 minutes.

8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook for 10 minutes to cook the umami flavor.

9. Put the sauerkraut into the bowl for later use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from boiling easily.

10. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. After the fish fillets become discolored, season them with salt, sugar, chicken essence and pepper, and serve out a deep dish. Sprinkle a little pepper oil on the fish fillets.

Tips:

1. I usually use grass carp as pickled fish. The meat is fresh and tender, and snakehead is also a good choice.

2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup; You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot.

3. You can also serve the fish fillets directly without sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered.

Exercise 8:

Like boiled fish, pickled fish is the most delicious way to eat. The practice of these two kinds of fish is actually very simple, and the requirements for fish are not high. As long as the ingredients are ready, the fish will be particularly delicious.

Raw materials: grass carp 1 strip (1.5 kg -2 kg is appropriate), Sichuan sauerkraut 150 g (pickled vegetables), Flammulina velutipes 100 g, Pixian bean paste 20 g, ginger 20 g.

Grams, 5 cloves of garlic, 1 egg white, cooking wine, starch, salt and pepper.

Exercise:

1. Slice the fillets and cut the fillets into sections. Fish fillets and fish fillets are marinated with egg white, cooking wine, starch and salt for 20 minutes.

2. Squeeze out the water in the sauerkraut and cut it into shreds. There are also pickled peppers and Flammulina velutipes washed and cut into sections;

3. Slice ginger and chop garlic;

Step (5 pictures) 4. Heat the pot, pour a little oil, add ginger slices, garlic paste and Pixian bean paste and stir-fry until fragrant;

5. Stir the shredded sauerkraut evenly;

6. Pour enough boiling water into the pot (the amount of water should not exceed all fish fillets and other materials);

7. After the water is boiled, pour in the fish head and fish chops and cook for about 10 minute;

8. Lower Flammulina velutipes segment;

9. Then clip the marinated fish slices into the pot one by one, and then disperse them with chopsticks;

10, cook until all the fillets change color, add a little salt and pepper and stir well. [2]

/v_show/id_XMzI0NTIzMzgw.html