Chinese Food
Quick pickled cabbage, fish, fish, fresh and sour Kwai, refreshing feast.
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On a cold winter day, there is nothing like a big pot of hot pickled fish. The fish is fresh and nutritious. The pickled fish is refreshing and greasy. It also increases appetite and helps digestion. Kwai fish can actually be quickly cooked. Fresh fish can be cleaned free of charge. Even fillets can be made. But I usually fix my own pieces. The sour cabbage fish bag is also available. So this dish will be ready soon. A guest at home is also a tough dish.
Cooking ingredients
Cooking Steps
Step1:After the fresh live fish are slaughtered, they should be rinsed with clean water when they go home. They are faster when they are slaughtered in the fish market. They will not be treated very clean. They need to be cleaned again.
Step2:Chop the fish head and bones into pieces.
Step3:The meat on the fish is sliced at a 45 degree angle with a sharp knife. The slice should not be too thick. It is too thick and not easy to taste. About 3 mm.
Step4:Put 2 tablespoons of salt. Add 1 tablespoon of starch. 1 tablespoon of cooking wine. Grasp well with your hands.
Step5:I've been getting the top dressing. Marinate it for later use.
Step6:Minced fish bones and heads are also salted and marinated with cooking wine. No starch is needed.
Step7:Rinse fish and pickles. Squeeze out water.
Step8:Cut into thin wires and slices for later use.
Step9:Put oil in the pot. The quantity is a little more than usual. After the oil is heated, put fish and pickled fish seasoning bag to fry.
Step10:Stir fry for 35 minutes. The pickles are stir fried. The sour taste is stir fried.
Step11:At this time, you can pour in the fish bones and fish heads and stir fry them together.
Step12:Stir fry the fish bones for 2 or 3 minutes to change color.
Step13:Add boiled water without pickles or fish bones.
Step14:Turn to medium low heat after boiling. Stew for 5 minutes until the meat on the fish bone is cooked thoroughly. The soup in the whole pot completely dissolves the taste of pickled vegetables.
Step15:Take out the sauerkraut and the fishbone with a spoon and put them into the basin.
Step16:Turn to the minimum heat. Put the marinated fish pieces into the pot. Turn to the high heat after all the fish pieces are done. Take out the fish pieces as soon as they change color.
Step17:Put the fillet code on the sauerkraut.
Step18:Pour the sour soup into the pot.
Step19:On the fish fillet, put some chopped dry pepper segments and pepper.
Step20:Put a tablespoon of oil in the pot and heat it up. Pour all the oil on the pepper after the oil is hot. The fragrance of pepper and pepper is excited immediately.
Step21:Finally, sprinkle a few green and red peppers for embellishment.
Step22:The delicious fish with pickled vegetables is ready.
Step23:Details of sauerkraut.
Cooking tips:1. When the fish is salted, it must be salted to the taste. It's better to be a little salty than too light. Otherwise, it won't taste good. 2. Turn the fire to the minimum when you place the fillets. If the fire is big, the fillets can't be cooked at the same time. So turn the fire to the minimum first. Turn the fire after the fillets are placed. 3. If the fish changes color, it can be fished out. Otherwise, the fish will be old and will not taste the fresh flavor of the fish. 4. Pay attention to safety when pouring oil in the last step. There are skills in making delicious dishes.
