Home pickled fish

Home pickled fish

Introduction:

"This is my hometown pickle specially bought from xbao. I used pickle to cook balang fish in my hometown. There is no seafood in Liuzhou, so I can only buy river fish. It's fresh and delicious. Because there is some pepper in the back, and my husband likes it very much. He praised me and said," your cooking skills have improved! " Make me happy ~ ~ "

Production steps:

Step 1: clean the sliced fish, add salt and pepper, a piece of ginger and two pieces, then add an egg white, add corn starch, mix with oil, lock the water, wash and chop the remaining fish bone and head (because I didn't want to take a picture at the beginning, so I didn't take a picture of sliced fish, I hope you don't mind, you can refer to other beautiful pictures How to cut fish fillets!)

Step 2: pickle is like this, cut into thick silk,

Step 3: soak the cut pickles in water (the pickles I bought are salty, so I need to soak in water)

Step 4: heat the oil in the pan, add two pieces of ginger, stir fry the fish bone and head until both sides are discolored and slightly burnt, and cook the cooking wine to remove the fishy smell

Step 5: add pickles and stir fry for a while

Step 6: pour in boiling water to make milky white soup (do not use cold water), cover and cook over low heat for 10 minutes

Step 7: take out the fish head and bone, pad the bottom of the basin, and blanch the fish fillets in the fish soup

Step 8: turn the medium heat and turn the fillets into the water. Don't stir the fillets immediately after putting them in, so as to prevent them from desalting

The ninth step: after the fish is discolourd, pour the right amount of salt and pour it into the container with fish bone (because the salted vegetable is salty, so the salt is added).

Step 10: stir in pepper and Zanthoxylum in a dry pan and put them on the fish fillets

Step 11: when the oil in the pan is less hot to smoke, pour the oil on the pepper, pour a little red oil on it, and the fish fillet is ready

Materials required:

Tilapia: one

Pickles: small half bag

Salt: right amount

Oil: right amount

Dried pepper and Chinese prickly ash: appropriate amount

Pepper: right amount

Scallion: right amount

Egg white: right amount

Corn starch: right amount

Cooking wine: moderate

Ginger: right amount

Note: after cleaning, the fillets will become transparent, tough and not fragile,

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour