Private dishes

Boiled Fish with Pickled Cabbage and Chili

Spicy and fragrant. I like it.

Food Material List

  • 1 Pickled cabbage resembling sauerkraut
  • 2 Grass Carp

Operational steps

  • 1 Grass carp or black fish are generally preferred.
  • 2 Wash the fish, pay attention to the black membrane in the abdominal cavity, cut off the shark fins
  • 3 Separate body from head and cut head to head. (Not cut off)
  • 4 Press the body of the fish with your hand, hold the knife in the other hand and press it close to the upper edge of the fish spine. Feel the position of the fish bone, adjust the direction of the knife in time, and separate the desire head from the fish flesh. (If you like to eat with bones, you can also ignore this step, but do not encourage this method.)
  • 5 Place the fish flakes horizontally and use a knife one by one along the direction from tail to head. The thickness of each slice is about 5-7 mm (large or not small). (Attention here! Dont go in the opposite direction, or the fish will break when cooked.)
  • 6 Take an egg and pour it with your left and right hands. Pour out the egg white and mix it with raw powder in half a bowl of water.
  • 7 Cut well the scallion, ginger and garlic.
  • 8 Cut the fish bones into segments and put them in a bowl with the fish head. Add salt and wine and stir a little. Then put the egg white and the raw meal soup into the bowl and mix evenly. (Better to place for a while)
  • 9 Sauerkraut… Cuihua, pickles… One package or two packages can be used. If you like, put more points and cut them into segments.
  • 10 Chili pepper. Cut the capsicum pepper into granules and put them into the cut pickles. Lower pot
  • 11 Heat oil in the pan, preferably large oil, but for the sake of… Or use ordinary oil to make it! When 60% of the oil is heated, the bean paste, garlic (granules), ginger (granules) are put into the pot. Then the hot pepper and pickles are put into the pot and duplicated. When the aroma spills, the fish heads and bones are put into the pot. Then add water or broth to boil (cold water is preferable).
  • 12 Stew over low heat for 5-7 minutes, then season with chicken essence and salt. Try scooping a little soup with a small spoon. (Chicken essence is slightly more)
  • 13 Then fish bones and pickles are salvaged with a spoon

Tips

Seasonings: pepper, salt, salad oil and raw meal

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