But it takes a lot of skill to make the soup golden and the meat tender and firm. Today, we have invited the special pickled fish has been 17 years of Chongqing Guan master, according to him, do pickled fish as long as mastered these 3 steps, do not care who do, can do the tender, flavorful, delicious, even the soup can not let go!
Sour and spicy fresh, good-looking and delicious pickled fish!
Ingredients prepared: perch a 600 grams, pickled cabbage 250 grams, pickled chili 30 grams, 20 grams of old ginger, salt 2 grams, 5 grams of white wine, 1 egg, 10 grams of cornstarch, 30 grams of yellow lantern chili, 25 grams of chicken fat, 25 grams of lard, 80 grams of vermicelli, green onions;
Step one: perch processing
Perch processed and cleaned the viscera, after the removal of the bones and slices Then add a little salt, white wine, egg white, cornstarch in the fish slices together and stir to marinate for about a minute.
Step 2: Simmer low sugar
When the pan is hot, add chicken oil and lard, when the oil is hot, put a little yellow lantern chili sauce, stir fry, then pour in the chopped pickled peppers, chopped pickled cabbage and ginger and stir fry again, then add the broth, simmer for 1-2 minutes. Then pour in the chopped fish bones, vermicelli and simmer for a few minutes. After simmering, drain the soup and put it into a bowl as a base.
The third step is to cook the fish slices over low heat
Then add the marinated fish slices into the pot and cook over low heat for 1-2 minutes, then pour the fish slices and the soup base into a bowl and sprinkle with chopped green onion.