Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Hot and sour dishes are most suitable now. I recommend them to you."

Production steps:

Step 1: main materials

Step 2: wash the fish and separate the bone and fillets.

Step 3: fish bone: pour in cooking wine, add shredded ginger, mix to taste.

Step 4: fish fillets: add a small spoonful of salt, egg white, white pepper, five spice powder, a little cooking wine, finally put some raw powder, grasp well by hand, and let stand for 20 minutes.

Step 5: prepare the ingredients in the curing process. (pickled pepper, dried pepper, scallion, garlic, pickled cabbage)

Step 6: bring to a boil, put the bean sprouts, take them out when they are ripe, and wash them under cool water immediately. This will make bean sprouts more palatable and crisp.

Step 7: heat the oil pan and pour the cut side dishes into the frying pan.

Step 8: when the flavor comes out, stir fry with sauerkraut.

Step 9: pour in the fish bone and stir fry quickly.

Step 10: add water, you can add more, you will take away a lot later.

Step 11: when the water boils, add the bean sprouts. Pay attention to the bean sprouts as long as they are on the surface. Don't stir them too open, but pick them up later.

Step 12: put a little sugar into the bean sprouts and the key white vinegar. The secret weapon of this dish is that the amount of vinegar depends on the individual. You can taste it while pouring.

Step 13: take out the bean sprouts and spread them on the bottom of the pot.

Step 14: add some water and monosodium glutamate to the pot and bring to a boil over high heat.

Step 15: after boiling, put in the fillets in turn. The fillets should not be poured in all at one time. They must be placed one by one to make the fillets heated evenly and keep fresh and tender taste.

Step 16: the next step is technical work. The dishes in the pot should be transferred to the basin intact. Otherwise, the dishes will have no sense of hierarchy and the fish fillets will be in a mess. The whole process depends on the hand feeling. Just pour it in slowly. After finishing, sprinkle some scallion, heat oil in the pot, fry pepper, and then coke the hot oil on the scallion. I like this process best. The aroma overflows in an instant.

Materials required:

Grass carp: moderate

Sauerkraut: right amount

Bean sprouts: moderate

Scallion: right amount

Ginger: moderate

Garlic: right amount

Pickled pepper: right amount

Dry pepper: right amount

Eggs: right amount

Shallot: moderate

Cooking wine: moderate

Salt: right amount

Five spice powder: appropriate amount

White pepper: moderate

Zanthoxylum bungeanum: right amount

White vinegar: right amount

Sugar: right amount

MSG: right amount

Raw powder: appropriate amount

Note: now there are many ready-made pickled fish seasoning packages on the market, I have tried before, and the taste is just like that. Now I can feel relieved if I make it myself. After all, the materials are fresh. I can count everything I add in. It's healthy and delicious.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy