Pickled fish with appetizer recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Prepare materials - one grass carp, garlic, ginger, scallion, pepper and dry red pepper (wash grass carp in advance, wipe fish body and belly with salt and refrigerate for a while

Step2:Prepare the pickled cabbage bag and Flammulina velutipe

Step3:Wash pickles with water twice, squeeze dry water and cut into small sections. Cut ginger and garlic into small pieces. Cut onion into sections for standb

Step4:Cut off the head and tail of grass carp. Use a knife to clean the fish from the bottom of the tail

Step5:Slice the clean fish on both sides in the direction of the tail. Slice the fish bone. Cut the head into two pieces

Step6:Fish fillet is washed repeatedly with water until the meat is shiny and free of mucu

Step7:Drain the fish slices and marinate for 10 minutes with a little salt, cornflour, egg white, thirteen spices and a spoon of raw sauce

Step8:Stir fry scallion, ginger, garlic and pickled peppers in hot oi

Step9:Saute pickled vegetables to produce sour flavo

Step10:Put the pickles aside. Fry the fish head and bone on both sides

Step11:Mix fish and sauerkrau

Step12:Add boiling water, cover the pot, cook for 15 minutes, season with sal

Step13:Scoop up the pickled vegetables and fish bone. Put the Flammulina mushroom in the bottom Soup for two minutes

Step14:After the Flammulina mushroom is fished, put the scallion section to taste. When the bottom soup is boiled again, shake the salted fish slices until they are blanched. Cook until the fish slices turn white

Step15:Pour the cooked fish slices together with the scalding sauce on the sauerkraut fish and Flammulina mushroo

Step16:Heat up the oil again in the pot. Put pepper and red pepper to burst the spicy flavor

Step17:Pour it over the fillet while it's ho

Cooking tips:It's better not to eat the fish that are killed now. It's better to put it aside for a period of time. Generally, I'll wash the fish carefully and wipe it with salt, put it in a fresh-keeping bag, tie it tightly in the refrigerator and refrigerate it for an hour or two, and then do it; the fish fillet and fish bone should be washed repeatedly until the non slippery mucous fish fillet is bright and tastes the best. Boiled fish soup to boiling water boiled fish soup will be white, fragrant, thick; the last step to pour hot pepper oil is the essence of red pepper.