Sour and Refreshing Qingjiang Fish Pickled Cabbage is The Best Match for Gluttonous Xiaojiang
1.
Kill and clean the fresh Qingjiang fish; remove the head and deboning of the fish, remove the clean fish from both sides, follow the direction of the tail to form a butterfly slice with a knife, and the fish head is sliced from the middle.
2.
Put the sliced fish fillets in a large bowl, add a little salt, pepper, cooking wine, egg white (very little), and water starch to make the taste even better.
3.
Rinse the sauerkraut and cut into small pieces.
4.
Heat up the pot, add oil, such as pepper, dried red pepper, saute green onion, ginger and garlic, then add wild mountain pepper and red pickled pepper, stir-fry the aroma, add sauerkraut and stir-fry, add a little cooking wine, sugar, and add enough water.
5.
Put the fish head and bones in, boil over high heat, skim off the foam, cook for about 10 minutes, add chicken essence. After adjusting to low heat, put the fish fillets into the pot, boil again on medium heat, and pour them into the basin when the fish fillets turn white. Sprinkle the chives and small chives on the surface.
6.
Add appropriate amount of oil to the wok, add dried red pepper, garlic slices, and sesame pepper to warm oil, fry until the dried red pepper becomes crispy, then pour it on the surface of the prepared sauerkraut fish while it is hot.
Tips:
Fish bones and fish fillets should be cooked separately to prevent the fish bones from undercooking and the fish fillets from forming. Don't turn on high heat when you put the fish fillets. Use low heat to simmer the fish fillets until they are cooked. The fish can keep its shape and not break easily.
