Simple version of pickled bass recipe-Chinese Food-best chinese food recipes-cooking food

Simple version of pickled bass

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I like to eat but I haven't made it. Since the chef of the generous restaurant told me the secret of fish fillet, I've been thinking about when to cook it and taste it. I've done it today. This pickled fish is mainly seasoned with pickled vegetables. Pickled vegetables are suitable for friends who like to eat spicy food. Because the manufacturers all match well. The pickles sold in the market are suitable for people who are not very spicy. In this way, the spicy degree can be adjusted by themselves. In addition, the thickness of the fish fillet should be even. The degree of cooked fish should be the same. Remember to gently clean the fish fillet. Don't grasp it hard. Otherwise, it will become fishmeal. The water will be clear. Boil pepper oil with a small fire. So that the pepper will not be burnt and affect the color and taste.

Cooking ingredients

Cooking Steps

Step1:This is the prepared material.

Step2:Start with the fish. Slowly cut the tail along the middle big bone to the head.

Step3:Cut both sides.

Step4:Slice the fish along the tail.

Step5:That's what it is.

Step6:Wash the fish slices with water. The water is muddy.

Step7:Wash about three times until the water is clear. Then the fish will be tender and smooth.

Step8:Add half a spoon of cooking wine to the fish fillet. Mix with a little pepper and salt and marinate for 1 hour. Fish head and bones are put together separately. It'll be used for soup later.

Step9:Wash and cut the pickles. If they are packaged, don't wash them.

Step10:Heat the oil in the pot and stir the onion, ginger and garlic.

Step11:Stir fry the fish head and bones.

Step12:Pour in cooking wine and saute with pickles.

Step13:Add enough water to cook. Add water bamboo shoots in the picture. You can use bean sprouts instead.

Step14:After cooking for 5 hours, remove the pickled fish head from the magnifying bowl. Taste the fish soup. Add some salt.

Step15:Continue to burn. Lower the fillet. Scatter. Cook until the water is turned on and off for 2 minutes.

Step16:Take out the fish slices and put them on the pickles. Then put on the scallions. Pour in the soup.

Step17:Clean the pot, heat it and put in oil and pepper. If you like spicy, you can add some spicy oil. Fry it over low heat to make it fragrant and turn off the heat.