Delicious big pot pickled fish with reduced tip of tongue recipe-Chinese Food-best chinese food recipes-cooking food

Delicious big pot pickled fish with reduced tip of tongue

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Yesterday, several fishermen came back from fishing to have a good harvest. It's just raining on Saturday. I'll have a party. Of course, I can't help it. The carp is braised in brown sauce. The fish head is left behind. And two big grass carp. It's not the first time that more than ten people's pickled fish have been made. It's hot enough to be enjoyed by all the fishermen. Every party must have a special dish.

Cooking ingredients

scallion, ginger and garlic:moderate amount

cilantro:one

starch:moderate amount

egg white:four

pepper:moderate amount

MSG:spoon

Cooking Steps

Step1:OK. It's poisoned to me. I only made a part of it today. The braised fish (pot of braised fish) has already been made. Now the main character comes on the stag

Step2:Grass carp bone picking stab slice into butterfly slic

Step3:Have a loo

Step4:Fish head and bones are ready to make soup. This step is different from other methods. The pickled fish that I summarized for many years must be made of fresh fish soup to taste fresh enough. As mentioned above, carp is braised in brown sauce. Fish head is left to make pickled fish soup. Due to the large number of people, we need to prepare enough materials

Step5:Rinse the pickled vegetables and cut them into pieces. Cut the scallion, ginger, garlic, millet, spicy, coriander, dried pepper and cut them into pieces as well. It must not be too popular. It's not good to eat

Step6:Put corn starch into the fish fillet and stir the four egg white, salt and cooking wine evenl

Step7:Marinate it to tast

Step8:In the frying pan, rub the bottom of the pot with ginger, fry the fish head and bones with a spoon of oil, then boil the fish soup with cold water and heat it. Because there are too many people, there is not enough to eat before. This time, it's changed into a stainless steel bucket

Step9:Enough water at one tim

Step10:In addition, stir fry onion, ginger and garlic in oil, then saute pickled vegetables. Add in the sauce with spicy millet. Season with salt and pepper. Then pour it into the cooked fish soup. This step should have poured the fish soup. Because the wok is too small, it's poured into the soup

Step11:Taste the taste. If you like acid, you can add white vinegar. I added a bag, and then put in the marinated fish fillet. Boil for a minute and then let it go

Step12:Put a spoonful of oil in the frying pan and heat it up for a while, sprinkle it with dried chili powder (I don't need to pick it out when I drink pepper soup), pour it into the fish soup, sprinkle it with coriander powder, and then open it