Explain in Detail How to Make An Authentic Chongqing Pickled Cabbage Yuzhi (fresh, Fragrant, Spicy, Sour)#肉肉厨
1.
Ingredients display: 1 fresh grass carp (about 2-3 catties), 250 grams of sauerkraut, 20 grams of corn starch, dried chili 8 pieces of ginger, 1 piece of green onion, 2 pieces of garlic, 6 cloves of white pepper, 3 grams of pepper, 40 pieces of cooking wine, 15 grams of peanut oil, 30 grams of salt 5 Grams.
2.
The fish is processed first, and the head is cut off after removing the internal organs and scales of the grass carp.
3.
Then put the fish body in this position, cut it from the middle with a knife, remember to follow the middle bone! The red circle is the bone.
4.
Cut off one side of the fish in this way.
5.
Cut off the fish on both sides in the same way.
6.
Cut the fish bones into sections, and cut the fish head into 2 halves.
7.
Slice the fish diagonally, don't cut the first slice (cut into double fly).
8.
Cut the fish fillets like this! The thinner the better! !
9.
One grass carp cut so much meat at the end! ! Add some salt, add some water and knead gently.
10.
Repeat the cleaning 3 times until the fillets are clean and translucent.
11.
After washing and draining the fish fillets, add salt, white pepper, corn starch, egg whites, and cooking wine. Marinate for half an hour.
12.
Cut the sauerkraut into small pieces and add it to boiling water and cook for 2 minutes to remove.
13.
Slice ginger, slice garlic, and cut green onion into sections.
14.
Wash the dried chili and cut into sections.
15.
Pick up a clean pot and add 10 grams of peanut oil, add green onion, ginger, garlic and sauté on high heat until fragrant.
16.
Then add the boiled sauerkraut, raw fish head, fish bones, and stir fry until fragrant.
17.
Add water, cook fish bones and sauerkraut. Boil on high heat and cook on medium heat for 20 minutes.
18.
After cooking, remove the sauerkraut and fish head and fish bones out of a large bowl.
19.
Then add the fish fillets to the fish bone broth just now, cook them on high heat until the fish fillets turn white and remove them immediately (Do not cook for too long, but they should be cooked quickly on high heat. Remove them when they are just cooked. Don't let the fish fillets boil.) . Scoop up the fish and spread it on the fish bone just now.
20.
Pick up a clean pot and add 30 grams of peanut oil and dried chilies. Saute the pepper over high heat until fragrant. Pour it evenly on the fish, sprinkle with chopped green onion, and you are ready to serve! !
21.
The dishes are out~~ The freshly fried sesame oil makes a "sizzling" sound on the fish fillets. A strong fragrance of pepper, sesame oil, dried chili and other spices filled the house. It really is (the fish is tender, hot and sour). Finish adding rice! ! Perfect~~~~~
Tips:
The point is that the fish should not be overcooked, and the preparation of the sauce is also very important! !
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