Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"It's a dish that our family all like to eat. It's cooked several times a month."

Production steps:

Step 1: the grass carp bought in the market weighs about 3 kg. Wash it when you buy it. The black film in the belly should be cleaned. The teeth in the head should be cut off with scissors. I don't know how to get rid of it after taking photos. Dissect the fish.

Step 2: slice the fish from the tail. The knife should be tilted at an angle of 45 degrees or below. The size of the fish depends on the inclination of the knife.

Step 3: the fish belly with long spines can be cut into strips along the direction of the spines.

Step 4: cut the bone on the back of the fish into small pieces and take a picture together with the part with spines on the belly. This can be stewed in sauerkraut, or cooked with fish fillets. I also have fish maw at home. I like to give fish maw to children, because it's easier to remove the big spines and make it tender with fish fillets.

Step 5: cut the fish head from the middle, wash the fish, cut a small hole to let off the gas.

Step 6: rub the fish fillets with salt three times, drain the excess water (this is learned from Lao Yang's kitchen). Put the fish fillets into a larger basin, add salt, chicken essence, egg white one or two (according to the amount of fish fillets), starch, mix well by hand. I mixed the fish fillets the first day and put them in the refrigerator, because I didn't have time to burn them, but I got the idea Less than the effect, fish out of the special crisp. Generally, mix well and marinate for 30 minutes.

Step 7: add oil to the frying pan, stir fry the cut sauerkraut and fish head and tail for a while, pour in water or soup, and add 7 to 8 spicy millet at the same time, which is the kind of pickled pepper used to make pickled feet and chicken feet. If you like spicy food, you can put more, not less. If you like sour, you can add some white vinegar to the soup. Bring to a boil, simmer for 20 minutes, pour into a hot pot or a bigger basin or soup bowl, set aside.

Step 8: prepare a clean pot to boil water. After the water boils, add fish fillets. The fish fillets should be cut one by one. The speed should be fast. The stove fire at home is not strong enough. You can add fish fillets several times.

Step 9: after changing color, take out the fish fillets with a large colander, drain the water, and pour them on the pickled cabbage soup.

Step 10: cut garlic and ginger into small pieces, cut dried pepper into small pieces, and cooked white sesame in advance. Sprinkle the white sesame seeds on the fillets.

Step 11: add more oil to the frying pan than to stir fry vegetables. Remove the pepper, or use pepper powder instead. Change the low heat, add garlic and ginger, dry pepper slices, add some of their own chili oil, stir fry, change the high heat for a few seconds, turn off the fire, pour the oil evenly on the fish.

Step 12: eat, don't drool!!

Materials required:

Grass carp: 3 jin

Sauerkraut: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Spicy millet: 7-8

Egg white: 1-2

Cooked sesame: a spoonful

Salt: right amount

Chicken essence: appropriate amount

White vinegar: right amount

Homemade chili oil: right amount

Salad oil: right amount

Note: fish with salt scrub, wash with water, repeated three times, really good, washed fish crystal clear, not fragile. This is learned from Lao Yang. Thank you.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: medium spicy