Chinese Food
Fish with pickled vegetables
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After the boiled fish, braised crucian carp and steamed perch, I'd like to have a pickled fish today.
Cooking ingredients
Cooking Steps
Step1:Wash the treated grass carp. Cut off the head first. Then deal with the fish body - slice the fish body from the tail to the front. Then slice the fish body. Cut the fish bone into small pieces and put the fish head together (please ignore my rough knife
Step2:Put 1 tablespoon starch and 1 tablespoon white wine into fish fillet and fish bone respectively. Then grab and wash them for several times to remove fishy smell
Step3:Put 1 spoon of cooking wine in the fishbone and fish hea
Step4:Add a little chicken essence, salt and white pepper and marinat
Step5:Put 1 spoon of cooking wine into the fish fille
Step6:Add a little chicken essence, salt, white pepper and starch to mix wel
Step7:Then put in half the egg white and marinate i
Step8:Prepare pickles, pickled radishes, pickled ginge
Step9:Slice pickled radish. Shred pickled ginger for later us
Step10:Sliced pickles and boiled wate
Step11:Heat the oil in the pot. Stir fry the pickled radish and ginge
Step12:Continue to stir fry the sauerkraut with the boiled water and shovel it out for later us
Step13:Hot oil. Fry in fish bone and head until the flesh is not blood
Step14:Stir fry pickled vegetables, pickled radish and pickled ginger for a few time
Step15:Add boiled water to the fish. Season with chicken essence and salt. Cook for about 2 minutes
Step16:Take it out and put it at the bottom of the basi
Step17:Continue to boil the soup in the pot, add the fish slices and cook for 30 seconds to 1 minut
Step18:Fish fillet and soup into the fish bone and pickles just no
Step19:Sprinkle with chopped green onion, dried chilli and prickly ash. Then sprinkle with hot oi
Step20:Take a picture. Eat well.
Cooking tips:1. Before marinating the fish and bones, it's better to use wine to remove the fishy smell and then wash them several times to make the fish more transparent. 2. I made radish and ginger before marinating. If I didn't have one, I could leave it alone. 3. I put egg white into the fish slices to make the meat more tender and smooth and delicious.
