Chinese Food
Sauerkraut
(198415 views)
Cooking ingredients
Cooking Steps
Step1:Clean the cut fish of supermarket, especially the black film inside the belly of the fish. Be sure to scrape it clean. Cut off the fins to decompose the fish. Take out the fish head, tail and fish ribs as the soup making materials. Heat the pot and fill it with oil to make soup material. Fry it on both sides until it is slightly burnt yellow. Add cold water. Beat ginger and scallion to pieces. Boil it over high heat. Turn to medium heat. Keep the soup boiling all the time. Turn off the heat until the soup is milky white. After cooling, filter part of the fish soup and put it on standby. (note - one fish for two. Add tofu to the remaining fish soup and fish head to make fish head tofu in casserole.
Step2:Turn the thick meat of grass carp into large pieces (not too thin. 0.5cm or so). Sprinkle with shredded ginger. Add in cooking wine and black pepper and marinate slightly. Pour 1 scoop of oil and stir for about 10 minutes. Set aside
Step3:Heat the frying pan and fill in oil. Fry the pepper and dry red pepper with medium and small heat to remove the fragrance. Control the oil for standby. Stir fry the ginger and garlic slices. Stir fry the pickled vegetables and half of the fried pepper and dry red pepper together until the fragrance comes out
Step4:Pour in 1 medium filtered fish soup. Add 2 tablespoons of fermented glutinous rice juice and 1 tablespoon of self-made mixed black bean sauce (see here for the method) and boil. Try the taste. Add sugar and salt as appropriate (add salt as appropriate if pickled vegetables have salt taste)
Step5:Mix the taste and boil the pickled vegetables for a few minutes, then remove them and put them into the preheated casserole (the casserole has good heat preservation in winter). Put the fish slices in 2 into the pickled fish soup and scald them until they change color. Pour the fish slices with soup into the casserole with pickled vegetables on the bottom
Step6:Spread the remaining half of fried pepper and dry red pepper on the fish fillet. Sprinkle chopped scallion on it. Wash and dry the wok and heat it up. Add 2 tablespoons of oil in the wok. Pour the oil on it. OK. Sprinkle the pickled fish on the table
Cooking tips:1. Make pickled fish. There is no Sichuan old pickled fish. The Sichuan flavor is slightly inferior. The pickled vegetable, which is used to make pickled fish, is a kind of mustard with two-year leaves in Cruciferae. The mustard produced in Sichuan has thick stems and thick vegetables. The pickled taste is different from that of other pickled vegetables. It will be bitter in the early stage. Stir fry before cooking. The stir fry link can stimulate its unique flavor. The taste is particularly crisp. 2. Spicy taste is the most typical type of Sichuan cuisine. It is both salty and hot. It helps to relieve greasiness and appetizer. 3. Add white sugar, fermented glutinous rice sauce and black bean sauce. The spicy flavor is suitable for other complex flavors. After cooking, the combined flavor is thick, sour and spicy. It is salty, fragrant, spicy, hot and fresh. There are skills in making delicious dishes.
