Sauerkraut recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Cut the fish into two pieces with a knife along the main bone of the fish. Cut the fish meat into two pieces of proper size. Chop the fish head into two parts. Chop the fish bone into small pieces

Step3:Add some salt to the fish fillet. Beat in half the egg white. Mix 2 tablespoons starch, a few drops of white wine and a little pepper. Marinate for about half an hour. Marinate the fish head, tail and bones with a little salt and pepper

Step4:Shred the green onion, ginger and pepper with scissors to remove the seeds. Soak the pickled vegetables for 2 hours in advance. Then shred them into a hot pot and blanch them for a few minutes. Then take out and drain the water.

Step5:Put 1 tablespoon oil in the pot. Turn on the heat. Cool the oil and put half of the pepper in the pot. Add onion, ginger, star anise, pepper and wild mountain pepper and stir fry. Put the shredded pickled vegetables and stir fry. Put the fish head, fish bone and fish tail in the pot and stir fry. Stir evenly and pour into hot water. Add some salt in the water

Step6:When the water boils, turn to medium heat and simmer for 5 minutes. Put the marinated fish slices into the water. Turn off the fire as soon as the fish slices are cooked. Pour the pickled vegetables, soup and fish into a basin together

Step7:1 tablespoon oil into the pot. Heat it over low heat. Turn off the heat when the oil is 70% hot. Put the rest of the dry red pepper into the oil. Pour it on the fish in the pot quickly. The pickled fish is ready

Cooking tips:1. Carp can also be used as pickled fish. It's not inferior to grass carp. The meat is extremely tender and tastes better. The reason lies in removing the fishy line of carp, and salting the fish with egg white and starch. 2. When salting the fish, adding a proper amount of salt can make the fish taste better. Adding a little pepper and white wine is to better remove fishy smell and freshness. Adding egg white and starch is to make the fish taste more smooth and tender. 3. Pickle I It must be soaked in water in advance and then boiled in the pot. This can remove the sour and astringent taste of pickled vegetables. Make the taste of pickled fish better. 4. I didn't buy pickled peppers this time, so it's useless. It doesn't have a big impact on the final product. Of course, the taste of pickled peppers is more authentic. 5. When I cook fish slices in the pot, I can't make a big fire. Otherwise, it's easy to boil fish slices. I need to master the time. It's a long time. The fish is not tender Turn off the fire in about 2 minutes. Don't shovel the fish fillet with a shovel. Take the pot and pour it directly into the basin. It can keep the fish fillet intact. 6. This is spicy