Raw materials: snakehead1000g, a packet of pickled fish from the old and new altar, 25g of pickled red pepper, 5g of pickled ginger and chopped green onion, 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 3 parts on both sides, soak in red pepper and chop, soak in ginger and cut into grains; Put the wok on medium fire, cook the cooked vegetable oil until it is 60% hot, and take it out when the fish is fried yellow; Leave the oil in the pot, put the old jar pickled fish seasoning bag, wild pepper bag, soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup boils, move it to a low heat, add the pickled cabbage bag, cook for about 10 minutes, and put it on a plate. Add vinegar to the pot.

characteristic

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 and the finished dish is tender and tender.

New and good fish with Chinese sauerkraut method 2:

Main ingredients:

Carp 1 piece (about1000g), and a package of fish with pickled vegetables in the new and old altar (360g). Auxiliary materials: egg white 1 piece, mixed oil 40g, broth1250g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g and garlic cloves 7g.

Production process:

1, carp scales, gills, laparotomy, evisceration, cleaning, take down two pieces of fish with a knife, split the fish head, and make money bones into pieces.

2. Set the wok on fire, heat it with a little oil, add pepper, ginger slices and garlic cloves, fry until fragrant, pour in the pickled fish and pickled cabbage wrapped in a good old jar, stir-fry until fragrant, add soup to boil, add seasoning packets, wild pepper packets, add fish heads and fish bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.

3. Slice the fish into 0.3 cm long fish fillets, add the marinated fish package, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly wrapped with a layer of egg paste.

4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder to taste, then pour it into the soup pot and cook for 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. It is 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.

Practice 3 of new and good pickled fish:

Main material and auxiliary material

Fresh fish 1 tail 1 250g, a bag of new and old pickled fish seasoning, ginger 1 5g, monosodium glutamate10g, garlic10g, 2 egg whites, and pickled red pepper15g.

Cooking method

Production step

1, fresh fish are slaughtered, scales, fins, gills and internal organs are washed, two fish heads are cut with a blade, and the fish heads are split, and the fish bones are cut into pieces with the size of 1.5 cm; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.

2. Set the pot on fire, when the oil is heated to 50%, put garlic cloves, ginger slices and pepper grains to burst into fragrance, stir-fry the fish with pickled vegetables, add fresh soup to boil, put in the seasoning bag with wild pepper, cook the fish head and fish bones with strong fire, beat off the foam, cook the wine, and continue to cook after seasoning with Sichuan salt and pepper.

3. Slice the fish into 3 mm thick sliced fish with skin, put it into a bowl, taste it with new marinated fish, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fish slices with a layer of egg white, then shake the fish slices gradually and put them into the boiled fish soup pot.

4. Set the fire in another pot. When the oil is burned to 50% heat, stir-fry the minced chili peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to enhance the taste, and then pour them into the soup bowl.