Pickled Fish
by Shabu Shabu
Favorite
Difficulty
Easy
Time
10m
Serving
2
My favorite pickled fish,
1. Materials ready
2. Prepare a grass carp, remove the internal organs and gills, then insert the knife from the tail of the fish, push forward along the sternum, cut the fish in half, and then cut the other half in the same way. The sternum of the fish will naturally be cut off. Finally, clean the black film on both sides of the fish maw
3. Cut off all the fish bones on both sides of the fish maw, slice the fish with an oblique knife from the tail, and cut it as thin as possible
4. Use salt, white pepper, egg, starch, cooking wine, appropriate amount of oil, grasp the cut fish fillets evenly, and marinate for 10 minutes
5. Cut the fish heads, bones, and all into pieces, and set aside for later use
6. Wash pickled cabbage, wring out the water, cut into thick shreds, cut pickled peppers, thick ginger shreds, garlic slices, dried chili slices into diagonal slices, green onions and green onions
7. Wash the pot and dry it, put a proper amount of oil into the pot, add the fish head, tail, and fish bones, pour in a proper amount of cooking wine, and fry until golden on both sides. After the fish heads and fish bones are fried golden, add proper amount of water and bring to a boil on high heat. , Cook until the soup turns milky white, remove the fish heads, fish bones, etc. into a bowl, and put the soup into another bowl for later use
8. Put a small amount of oil in the pan, add ginger, garlic, pickled peppers when it is 50% hot, and stir-fry until fragrant. After frying fragrant ginger garlic and pickled peppers, pour in pickled sauerkraut. Fish soup
9. Add phoenix balls and chicken powder to make the fish more delicious and the soup is more fragrant, then add appropriate amount of salt, sugar, pepper, white vinegar, and bring to a boil.
10. After the broth is boiled to tumbling, pour in the marinated fish fillets and cook for about 2 minutes. Pour all the cooked fish fillets into a bowl with fish head and bones
11. Wash the pot again, add appropriate amount of oil, dried chili, and fry slowly until fragrant. Pour on the fish fillets, sprinkle with chopped green onion, continue to heat the oil in the pot, and sprinkle evenly on the fish fillets after the blue smoke Can
Tips:Boiled fish must be tender
