Daddy's Dish-pickled Fish
1.
This is part of the raw material. Pickle pickled cabbage is best to buy pickled green cabbage from Sichuan. I slice the grass carp into slices by the chef who sells the fish. If you make it yourself, you must remove the gills and the black film in the belly of the fish. Fish head, close to the fish body under the fish fillet, the fish meat under the fillet is cut into 0.5cm fillets with the skin facing downwards, and the fish fillets are chopped into pieces
2.
Fish fillets, fish steaks, and fish heads are each with 1 teaspoon of white wine, 2 teaspoons of starch and 1 egg white, a suitable amount of salt, and marinate for 20 minutes for later use; the sauerkraut water is slightly dried by hand, and then cut into silk, millet pepper ( Wild Sansho) chopped
3.
This is the minced garlic and ginger slices, the chili section and the peppercorns are forgotten to shoot
4.
Heat up the wok, add more oil, add sliced ginger and minced garlic over low heat to create a fragrance
5.
Add sauerkraut and millet pepper on medium heat and stir-fry until a few minutes until the aroma is strong
6.
Add the marinated fish steak and fish head and stir fry for a while
7.
Put in a proper amount of boiling water (the fish fillet is enough) to boil, cook for about ten minutes on medium and low heat until the savory flavor of fish steak and fish head is boiled
8.
Take a larger plate (should I say a basin? Hey), remove the fish heads and fish steaks that are boiled out and put them in the basin, and put the sauerkraut in the basin as well.
9.
Bring the fish soup in the pot to the boil again
10.
Add the marinated fish fillets and use chopsticks to spread them slightly. When the fish fillets change color, add salt, sugar, chicken essence, and pepper to taste (a little sugar is enough, just to improve the freshness, in fact, I really don’t want to put sugar. of)
11.
Put it out of the pot and put it on the plate where the fish fillet, fish head and sauerkraut were placed. Wash the pot and add a little oil. Saute the minced garlic and dried chili and pepper, then pour it on the fish fillet (the picture is when the oil has not been poured)
Tips:
The fish under the slices are cut into thin slices with the skin facing down. It is not easy to break when they are cooked. The fish sellers didn’t get it right.
Finally, the fish fillets can be cooked for about two minutes, and the fish fillets will not be tender enough after cooking for a long time;
In the end, you don’t need to pour the hot oil, but I think it would be better if it is poured. If it’s not that Dad can’t eat spicy, then make a boiled fish, but this fish still tastes great, but I prefer spicy The important thing is that it must be spicy enough to be enjoyable. Now, the sauerkraut fish is still delicious. Just take a picture of this deep plate. My family will finish it tonight. Three people, how can we eat it? ?
