Boiled Fish with Pickled Cabbage and Chili

Food Material List

  • 1 Grass Carp One article
  • 2 Pakchoi 250g
  • 3 Egg One

Operational steps

  • 1 Grass carp scaling, visceral cleaning (must be the black membrane in the abdomen of the fish washed), and then cut off the fins.

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  • 2 Cut off the head and cut it in half from the middle. The cutter cuts the fish fillet at an angle of 45 degrees and obliquely cuts the fillet at an angle of about 0.5 cm. The fillet grows into about 5 cm pieces.

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  • 3 Cut grass carp fillets and add salt, cooking wine, egg white, shredded onion, ginger and dry starch to marinate for 10 minutes. In another bowl, marinate fish heads and bones with shredded scallions and ginger and cooking wine for 10 minutes. Wash pickles and cut them into shreds. Hold them dry and set aside.

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  • 4 Heat the oil in the pan, stir-fry the salted fish fillets and discolor (broken) them. Stir-fry the fish head and bones and discolor them.

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  • 5 In another pot, add oil to 140 degree C, add pickles, wild peppers, ginger slices, scallions, stir-fried fragrance, add fresh soup (I use bone soup) to boil, then pour fish head and fish bone, add cooking wine and pepper powder to boil again, put fish slices into a big soup bowl, sprinkle scallions.

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  • 6 Heat oil in another pan to 130 C. Stir-fry garlic and pour it on fish fillets.

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Feature: 1. Fish fillets are white, tender, salty, sour and hot.
Note: 2. Dont stir the fillets before boiling, otherwise they will be easy to desizing, tender and turbid.

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