Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Sauerkraut fish belongs to Sichuan cuisine, Sichuan cuisine enjoys the reputation of" one dish, one style, one hundred dishes and one hundred flavors ". This is the home version of the easy way. It's not authentic, but it's delicious. "

Production steps:

Step 1: unload four pieces of fish, split the bone in half, and put the fish meat first

Step 2: put oil in the pot, depending on your own oil consumption. Stir fry ingredients 3, add sauerkraut and continue to fry for a while.

Step 3: put in the fish head, stir fry and dip in oil

Step 4: add salt and water to stew. Don't put too much salt first, and you can't do without it. There's no taste without fish head

Step 5: when stewing fish, cut the fish into strips and scrub them with salt to make them fresh. Marinate with salt, pepper and cooking oil.

Step 6: Boil the fish soup for 40 minutes, make it more rich after a long time, put the fish head and bone in the basin, put some monosodium glutamate in the soup, and don't put it if you don't like it

Step 7: put the fish in the pot and cook it

Step 8: sprinkle pepper powder, chili powder, chive or coriander after loading

Step 9: heat the oil, smoke, leave the fire for three seconds and pour it on.

Materials required:

Fish: one

Sauerkraut: one

Onion and ginger: right amount

Chili powder: appropriate amount

Star anise: right amount

Pepper powder: right amount

Dry pepper: right amount

Note: 1, fish can choose more meat and less thorn. For example, grass carp, silver carp, black fish 2, that is, how much salt is usually used, this time it is divided into two times, stewed fish head is put, generally half of salted fish is put 3, if it is too greasy, you can omit the steps of oil splashing, but pour oil fragrance. Don't pour out the rest of the soup. It's great for cooking noodles

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: hot and sour