Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

Production steps:

Step 1: a two catty grass carp, please clean up shop, go home to chop head to tail, draw out both sides of the fishy line.

Step 2: cut two pieces of the fish along the spine, rinse the black membrane of the abdominal cavity, and then slice it into fillets. It's better to be a little thicker. Today, I may be thinner, and it's fragile after cooking.

Step 3: I rinsed the fish fillets again with clean water to remove the blood stains. With the fish head, fish tail and fish bone, I marinated them with seasoning and cooking wine for one hour.

Step 4: make oil in a hot pot, saute scallion and ginger, stir fry the chopped sauerkraut for a while, pour in most of the pot of hot water, add seasoning bag, bring to a boil for five minutes, and add the taste of sauerkraut to the soup.

Step 5: use the colander to pick up the sauerkraut and put it into the bottom of the bowl. Leave the soup in the pot to keep boiling. First add the fish head and cook for two minutes, then add the fillets and cook until discolored.

Step 6: put the cooked fish fillets into a bowl, cover the sauerkraut and pour the soup.

Step 7: start another pot, heat the oil, add some Zanthoxylum and Zanthoxylum, heat it to smoke, pour the hot oil on the fish fillets in the bowl, the fish fillets will become glossy, and also increase the aroma of Zanthoxylum and Zanthoxylum.

Materials required:

Grass carp: two catties

Sauerkraut: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Marinated fish bag: right amount

Seasoning bag: right amount

Note: fish must first sharpen the knife!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: hot and sour