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How to make pickled cabbage and fish soup

Several ways to make pickled fish:

1. Ingredients: One herring, one pack of Sichuan Liji pickled fish condiments, twenty Sichuan peppercorns, fifteen dried chili peppers, wild Fifteen sansho peppers, ten garlic cloves, one piece of ginger, five green onions, cooking wine, two pounds of bone broth, a little salt, half an egg white, a little starch, three ounces of salad oil, and one teaspoon of melted lard.

Steps: 1. Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to slice the fish diagonally into half-centimeter thick fillets.

2. Crush the ginger, put it into a porcelain basin with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and taste. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili and cut into sections.

3. Put the wok on the stove and light the fire. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and sauerkraut and fry them until fragrant. Add the sauerkraut and garlic until fragrant. Cold bone soup, a teaspoon of cooking wine, wild sansho pepper, Sichuan peppercorns, and dried chili peppers, sprinkle a little salt on the delicious fish fillets and mix well, then pour them into the pot and cook until the soup turns yellow-green, then add chicken essence , melt the lard and pepper, put it into a soup bowl and you're done.

Note: 1. The fish fillets should not be sliced ??too thick. Do not add one egg white and only one teaspoon of starch. When cooking the fish fillets, it is best to keep them off your hands and do not add cooking wine. Too much, two teaspoons is enough.

2. 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.

Two

Sauerkraut fish

500 grams of fresh fish, 50 grams of pickled cabbage, 5 grams of salt, 20 grams of soy sauce, 10 grams of vinegar, 3 pickled peppers, 20 grams of green onions, 25 grams of ginger, 15 grams of garlic, 40 grams of cooking wine, 100 grams of oil, appropriate amount of soup and water starch.

1. Clean the fish, cut the sauerkraut and pepper into shreds.

2. Heat the oil in the pan, fry the fish until golden brown on both sides, and take it out.

3. In a separate pan, add sauerkraut, minced onion, ginger, and chili pepper until fragrant, then add broth.

4. Pour in the fish, cook for 8-10 minutes, add seasonings and serve.

3. 1. It is generally better to use grass carp or black fish.

2. When washing fish, pay attention to washing the black membrane in the abdominal cavity.

3. Cut off the shark fins... (it’s also good to make shark fins after drying... haha)

4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish and practice first:)

6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step...

7. Place the sliced ??fish horizontally , use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Pay attention here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked

8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use

9. Fish Cut the bones into sections, put them into the basin together with the fish fillets and heads, add salt and cooking wine and stir, then add the egg whites and mix well, let it sit for 20 minutes~ Wait for a while, hehe

10. Pickled cabbage ……………………Cuihua, serve sauerkraut. . . . One or two packs are fine, just add more if you like.

11. Cut the sauerkraut into sections

12. Heat oil in a pot, preferably large oil, but for the sake of... Or use ordinary oil Bar! Pour in the chopped sauerkraut and stir-fry... Then add water or stock and bring to a boil

13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It looks so good, haha!

14. Add other fish fillets and heat for 2-3 minutes~ If you don’t like the fish head, you can also omit it...

15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and a delicious pot of pickled fish is ready!