Chinese Food
Authentic Sichuan sauerkraut
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Ye sent out a recipe of pickled fish at the request of friends. I made pickled fish in my house with pickled vegetables in my own jar. It's much better than what I bought outside. Because pickled vegetables in pickled jar taste complex sour and spicy. The taste of the pickled vegetables I bought is a little bit worse. Most of my friends don't have pickled jars at home. In order to make it clear, ye bought a bag of pickled fish's acid The dishes come back. A few days ago, it was hot for several days. Today, it rained. On rainy days, eat warm pickled fish. I feel that every day is a sunny day. The happiness of eating goods is very simple. I make food, shoot food, eat food and share food every day. My heart is always beautiful. It's just that the weather is not suitable for taking photos. This pickled fish is waiting for eating. I'm not satisfied with taking photos in cloudy days. I'd like to take another photo. But the leaves are not the people who pursue perfection. Let's make do with them first. The taste is very good. The oil on the surface is the last spicy oil. What's the view of the nutritionist
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials.
Step2:Cut the pickles into small pieces.
Step3:Wash the pickles with water and wring them out.
Step4:Clean up the fish. Chop off the head and tail of the fish. Remove the tendons.
Step5:Cut ginger into slices, pat garlic a little, cut scallion into sections, cut dried pepper into sections, shake off the pepper seeds. Then soak the dried pepper in the water and use kitchen paper towel to absorb the excess water.
Step6:Cut two pieces of fish from the back of the fish.
Step7:Take a knife from the end of the fish. Slant a piece of fish. Follow the lines of the fish. Don't be too small or too thin. Otherwise, it will break easily.
Step8:Where the meat is thin, cut the blade. It means to cut one piece without cutting. Then cut another piece and cut it. If the two pieces are spread out, it means a relatively large fillet.
Step9:Cut the head of the fish from the middle. Do not completely chop the section. Cut the bones of the fish. Then wash the head and bones with water. Drain the water.
Step10:Add some salt and white vinegar to the fish fillet, grab it, wash it with clear water, remove impurities and blood water, and then drain the water.
Step11:Add salt, black pepper and a little cooking wine to the fish fillet, and then add sweet potato starch, egg white and a little oil. Fully grasp. Make sure to add enough salt. Otherwise, the fish fillet is not easy to taste.
Step12:Add some oil to the pot and heat it to 5% heat. Add onion, ginger, garlic and sliced wild pepper and stir fry. The supermarket of wild mountain pepper here sells. That is, pickled pepper. That kind of spicy millet.
Step13:Add pickles and stir fry. Add a little white vinegar. Stir for a while.
Step14:Add some boiling water, fish head and bones. Cook in high heat. Add some salt according to the salt. Cook for about 5 minutes. Remove the fish head and bones and sauerkraut and put them into a container.
Step15:Put the fish in one piece. Shake the pot gently. It will be cooked in more than one minute.
Step16:It's an important trick to make the soup thick and white. The egg white of an egg was used just now. Take half of the remaining yolk. Add four times the yolk of cold water and mix well.
Step17:Pour it into the pot evenly. It becomes very thick and white in an instant. Then pour it all into the container for the fish bones.
Step18:Add some oil to the pot and heat it to 70%. Add fresh pepper and dry pepper soaked in water and saute until fragrant. Then pour the hot oil on the fish fillet. (if you don't like spicy food, you can omit this step.)
Step19:Sprinkle cilantro on the table. Because there is no cilantro at home, sprinkle some green onion
Step20:
Cooking tips:First, fish should not be fishy at all. There are many key steps. To sum up, the teeth in the fish head should be removed; the black film in the belly of the fish should be cleaned; the tendons should be removed; the bones and fillets of the fish should be cleaned to remove impurities and blood. 2、 When cooking fish bones, open a big fire. The soup is whiter and fresher. Of course, it can't be too big to stew the meat of fish bones. 3、 The fish fillet should be slightly larger. Cut along the lines of the fish meat. The degree of friability should be slightly better with sweet potato starch. Put the fish into the pot without stirring. Shake the pot. 4、 Egg yolk water must be added less. More soup will become turbid. This is determined according to your own preference. It does not affect the taste. 5、 Finally, the fresh pepper can only be sold in the supermarket and the farmer's market. If not, you can use pepper or pepper. Like dry pepper, you can soak it in water first, absorb some water, and then use the kitchen paper towel to absorb the excess water. This will not turn black in the scalding oil immediately. The spicy oil is very fragrant on the fish fillet
