Chinese Food
Sauerkraut (diary with sauce)
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Sichuan cuisine series for colleagues. You like it very much. But it seems that it's not enough. It's not enough. So, today, I will arrange a spicy pickled fish to make up for it. The fish tastes tender and smooth, fresh, salty and sour. It's a good partner for rice. Like to watch me cook. Or want to learn to cook can pay attention to me. Teach you to cook a dish every day. -
Cooking ingredients
Cooking Steps
Step1:First of all, let's watch the video and the recipe table to prepare the materials.
Step2:Piece of fish - cut from the tail. Cut along the back of the fish. Then split it in two at the head. The other side of the fish is the same operation. Then cut the head at the gill.
Step3:Cut the fish bones into pieces. Put them with the head for use. Then slice the fish fillet. Cut it into pieces. Put it with the fish bone.
Step4:Then I'll cut the fish. I'll find the position with the oblique knife. I'll cut all the fish. I'll put them aside.
Step5:Add 3 grams of edible salt and 20 grams of cooking wine to the bowl with fish bones. Grab and wash for one minute. Then add water to wash for standby.
Step6:In the bowl of fillets, take 3 grams of salt and 20 grams of cooking wine. Wash for 1 minute, then wash. Squeeze dry the water and prepare to marinate.
Step7:Add 1g of salt, 1g of pepper and 10g of cooking wine to the washed fish bowl. Mix well until the fillets absorb the seasoning. Then, take the bottom half of the egg white and continue to mix well. Finally, take 3G of corn starch. Mix well and put aside.
Step8:Prepare the side dishes. Cut the pickles for use.
Step9:Start the pot and boil the water. Bring the pickles to a boil. Blanch for 30 seconds. Balance the salty acidity. Take out.
Step10:When you start cooking, you don't need to put oil on it. Put pickles in it and stir fry it to dry the water. The pickles will be refreshing
Step11:Add oil to the pot. Fry the fish bones. Fry the fish bones until both sides are golden. Then go down to 20g wild peppers, 30g pickled ginger, and stir fry the dried pickles. Stir fry the flavor. Then add hot water.
Step12:Turn the heat on for a few minutes. Boil the soup white. Skim off some foam properly. Start seasoning. Add 2G of salt, 3G of sugar, 1g of pepper, and 10g of rice vinegar. When you are almost done cooking, remove the base material and put it into a bowl.
Step13:Then leave the pot on the fire. Scald the fillets for about 30 seconds (slowly push the fillets during this period. Remember that it is impossible to turn them over, or they will rot). Then fish the fillets into the bowl.
Step14:Fire again. Boil the soup again. Then pour it into the bowl. (pay attention to separating the residue from the bottom of the soup
Step15:Finally, add the millet, onion and oil. Heat it to 60% heat. Prepare to pour oil.
Step16:Pour the oil on the onion once and serve.
Cooking tips:1. If pickled vegetables are not sour enough, you can add some pickled radishes to increase the level of acid. 2. Fish slices and bones should be washed with edible salt and cooking wine to remove the fishy smell. The fishy smell is less. 3. Pickles must be fried dry. It will be crispy when it's done. 4. Fish slices don't need to be scalded too long. Because the last soup is also boiling water. Fish slices will also be cooked in the bowl. 5. If you don't like spicy food, you don't need pickled peppers. There are skills in making delicious dishes.
