Chinese Food
Sauerkraut
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The process chart is missing. I'll make it up another day. But there is no problem in the way of writing description. Make sure that the taste touches everyone.
Cooking ingredients
Cooking Steps
Step1:Deal with fish. The fish bought in the market has been killed. The bones of the fish are cut off by the seller. The whole piece of fish is taken back with its own fillet. Slice the fish from the texture of the fish back. It's about 3 or 4 mm thick. I found that the texture of the fish is just right. It's good to grasp the thickness.
Step2:Clean up the fish bones and spare. Clean up the fish fillet. Add salt (according to personal taste. No need to add if the taste is clear). White pepper and cooking wine are appropriate. Mainly to remove the fishy smell. These two kinds cannot be added more. Add another egg white. Add starch in several times to make the fish stick powder on the outside. Do not hang the paste. Add chopped green onion and ginger, mix and marinate.
Step3:Pickle cleaning. Slicing (I'm a northerner who always thinks that the pickle bought must have fallen into ashes or been scratched by hands. It must be washed. My Sichuan friends don't like me to wash pickles). Ginger slicing, scallion slicing, red pepper slicing. Garlic slicing.
Step4:Add a small amount of oil in the pot (you can use big oil. It's more delicious). Heat 50% of the oil, add green onion, ginger, garlic and chili. Stir fry the pickled vegetables for one minute after it's fragrant. Add pickled peppers and pickled peppers juice (according to the spicy degree of the family). Stir fry for two or three minutes in high heat. Serve as standby.
Step5:Add oil to the pot. Add onion and ginger. Stir fry the fish ribs (medium heat). Add some cooking wine and white pepper. Stir fry for one minute. Add boiling water (depending on the size of the fish and the size of the container). After boiling, change to low heat and simmer for 10 minutes. After the soup is thick and white, add the sauteed pickled vegetables. Heat for 5 minutes. Let the pickled vegetables and pickled peppers taste fully into the soup. Taste whether the salt taste is appropriate. Add less salt.
Step6:Use a leaky spoon to remove the fish bone, fish chop, pickled vegetables, etc. and put them into a container. Keep the fire on. Put the fish slices into the soup. Turn off the fire after the fish slices turn white. Pour the fish slices and soup into the container. Place the chopped scallion and dried red pepper in the middle. Heat the oil and pour it on it. Stir up the fragrance and serve.
Cooking tips:1. The fish sellers in the market generally can't clean the scales very well, so they must check and clean them again when they go home. 2. Saute the pickles first. They will smell good when you see the oil. You can't put them into the soup too early, or they won't be crisp. 3. The last step can be omitted. Less oil is healthier. 4. If you have a child, you can make a bowl of spicy pickled fish for him at the same time. When the fish soup is cooked, put a bowl in a small milk pot. Add a little pickled vegetables (without pickled peppers). Boil the pickled taste over high heat. Take the pickled vegetables out of the bowl. Cook the fish slices together and put them into the bowl. The steps are simple and easy. Fish soup is not spicy and can be drunk directly. Children can also enjoy delicious food. There are skills in making delicious dishes.
