Pickled fish that can drink soup recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Wash the fish fillet and gently rub it with your hands. Rinse it with running water for 15 minutes. Rinse the blood water and control the dry water. Use a cloth to absorb the water. Put it into a clean basin and use the marinated fish in the material bag in the sea to evenly marinate it. Add wine, onion and ginger water to remove the fishy smell. Use your hands to evenly grasp until the fish fillet is sticky. Add a half egg white to evenly grasp it. Add a proper amount of starch to mix it for standb

Step2:Start the pot and burn the oil. Heat the oil and fry the treated crucian carp to make two golden yellow sides. Add a few pieces of ginger to fry and a little cooking wine to remove the fishy smell. Add enough boiling water and a large pot cover to boil. After five minutes, open the pot cover to remove the froth. Continue to stew for 15 minutes. In the middle of the stew, stir the fish until the soup is thick and white, and then one third of the soup will be filtered and left for use

Step3:Cut the Pleurotus eryngii into strips and fry them until they are yellowish, then fish them out for later us

Step4:Put the oil in the pan (a little more than usual). Stir the chives and ginger in the sauc

Step5:Saute the sauerkraut in the sauerkraut bag to make it fragrant. Dry part of the wate

Step6:Stir fry the seasoning bag in the fish sauce of pickled peppers and sour sou

Step7:Pour in the thick fish soup boiled with crucian carp. Cook for about 3 minutes to release the taste of pickled vegetable

Step8:Add fried Abalone Mushroo

Step9:Add some chicken essence for freshnes

Step10:Take pickles and mushrooms out of the botto

Step11:Boil the water in another pot. Put one piece of fish under it and put it in the top paste. Blanch until it is five years old, then fish out for water control

Step12:Put the scalded fish slices into the sour soup and simmer for about 3 minutes. Put them out of the pot and put them on the pickled vegetables at the botto

Step13:Add another pot of cold oil and deep fry with peppe

Step14:When the oil is 60 or 70% hot, take out the pepper. Pour the oil on the fish slices sprinkled with millet pepper and Hangzhou pepper to make it fragrant

Step15:Complet

Cooking tips:1. The fish slices must be even. They should not be too thin and fragile. 2. The two seasonings of Haidilao are salty enough without adding salt. I also used the seasoning made of the pickled fish seasoning, the pickled cabbage bag and the pickled peppers and sour soup fish seasoning. I didn't use the seasoning bag in the pickled fish seasoning. I can add it by myself according to the taste. 3. The sour taste of this dish comes from pickles. There is no white vinegar added. There are skills in making delicious dishes.