Name: 【chongqing】pickled Pepper and Douban Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 3 kg grass carp; 1-2ge Soaked radish; 1/2 bowl Sea pepper; piece Bubble ginger; Several Fish bubble; 1 Egg white; 1 end garlic; 1-2 pieces shallot; A tablespoon Pixian Douban; 2 spoons (light soy sauce) Soy sauce; 2 spoons Sugar; A handful Sichuan pepper; 1 catty, actual consumption 100-150g (or rapeseed oil) Peanut oil; Some salt; 1 spoon (aged vinegar) Zhenjiang Balsamic Vinegar; A tablespoon (white wine) Huadiao Wine; 1 spoon lard; Little or no Chicken Essence; A handful of starch Sweet potato; Little or no MSG

【chongqing】pickled Pepper and Douban Fish

1. Remove the gills, scales, and internal organs of the grass carp, wash the black membrane inside the abdomen, and cut into large pieces about two to three centimeters, or cut the fish into tiles after breaking. I took half of grass carp from my brother-in-law’s restaurant this time, so I cut it directly into tiles.

【chongqing】pickled Pepper and Douban Fish recipe

2. The shape of the tiles is as shown in the figure, which is to cut the fish body horizontally. Each piece can be cut from one to two centimeters thick. This thickness of mine is more than one centimeter.

3. Change the fish bubble to a knife and cut into 3-4 pieces. My husband likes fish puffs, so I took some more from the restaurant and cooked them in the fish together. The taste was very good.

4. Put a small amount of salt in the fish, mix well, add egg white, water starch and mix well, and evenly coat each piece of fish with a thin layer of paste. Code taste ten minutes. If the egg white is taken from whole eggs, the remaining egg yolk can be put into the soup when the fish is cooked and eaten.

5. Add egg white, water starch and homogenize the fish bubble as well. If the egg white is used up, use water starch directly.

6. Soak radish, ginger, and pickled peppers and chop finely.

7. Finely chopped kimchi. If you can't eat too spicy, you can subtract part of the pickled peppers as appropriate.

8. Garlic beaten

9. Cut green onions into inch sections.

10. Wash the pot, heat it up, and pour in peanut oil.

11. When it's 60% hot, catch the fish and fry it. I fry the fish pieces twice, so that the oil is wider, and the fish will not stick together easily.

12. After setting the shape on one side, turn it over and fry the other side to shape until the surface is slightly yellowed.

13. Hold it out for use

14. The fish bubble is also oiled and shaped.

15. Hold it out for use.

16. Leave enough base oil in the pot, pour pickled pepper, pickled ginger, pickled radish, and garlic, and fry the water vapor.

17. After frying the water vapor, the surface becomes soft and the aroma of kimchi overflows.

18. Add a tablespoon of Pixian Douban, stir fry until the seasoning spit red oil. My Douban is homemade.

19. Add the right amount of water or bone broth, pepper, soy sauce, dark soy, white sugar. The fire boiled. Don’t use too much water. Take the fish that has just been submerged as the standard. Too much will affect the flavor of the fish.

20. Add garlic and fried fish bubble, pour in white wine and balsamic vinegar. Continue to simmer for about 20-30 minutes, the radish becomes soft and the soup tastes like kimchi.

21. Pour the fried fish pieces into the pot, press down gently with a spatula, and let the fish fill the soup.

22. After the fire is boiled, you can put in the egg yolk from the egg white. According to the salty taste of the soup, add an appropriate amount of salt. The fish soup is slightly saltier than the stir-fry, so that the fish can absorb enough salt. Turn to medium heat and continue to cook for about ten minutes. Observe that the fish becomes slightly soft with naked eyes. You must pay attention to this process. Don't cook the fish for too long. If the fish is too soft or rotten, it will lose its taste. The fish pieces are passed over the oil first, because the surface of the fish pieces is smooth and tender, and the other is to keep the shape during the cooking process and not be boiled.

23. Add the shallots, cook for a while, add in the right amount of chicken essence and monosodium glutamate according to personal preference, and start the pot. If you have water celery, you can put water celery in this step to increase the fragrance. Little white water celery cannot be bought in the north, and the leaves of dry celery can also be used.