Dinner

Boiled Fish with Pickled Cabbage and Chili

Sauerkraut fish belongs to Sichuan cuisine. It is famous for its unique seasoning and cooking techniques. It is also called “sour soup fish” everywhere. It is mainly made of fresh grass carp and cooked with Sichuan pickles.

Food Material List

  • 1 Grass Carp 1 article
  • 2 Pickles 100g
  • 3 Sichuan Pepper 1 tablespoon
  • 4 Dry pepper 5 pieces
  • 5 Egg 1
  • 6 starch 1 tablespoon
  • 7 Cooking wine 1 tablespoon
  • 8 Pepper 1 teaspoon
  • 9 Scallion 3 roots
  • 10 White sesame (cooked) Appropriate amount
  • 11 Sesame oil Appropriate amount
  • 12 Chicken essence Appropriate amount
  • 13 ginger 1 piece

Operational steps

  • 1 Prepare a grass carp, wash it, remove the viscera, the black spots on both sides of the belly, then cut off the head, peel off the skin, peel off the skin is very simple, with your fingers into the skin, tear hard, a whole skin will be torn off.
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  • 2 Cut the fish bones and meat, cut the fish in half from the back, and then carefully cut the fish bones with a kitchen knife along the fish bones, so that the fish and the fish bones are naturally separated.
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  • 3 Cut the fish into oblique slices. Cut the knife obliquely into the fish. All the fish bones were cut into small pieces. Cut the head in half and cut the skin into small pieces. (Slice fish as thin as possible)
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  • 4 Place fish fillets in the egg white (yolk not), 1 tablespoon of starch, 1/2 teaspoon of white pepper powder, trace salt, 1 tablespoon of cooking wine, then mix well, marinate for 20-30 minutes.
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  • 5 Wash the pickles and cut them into small pieces. Set aside.
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  • 6 Pour the pepper into the pot and stir-fry until fragrant.
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  • 7 Cool the fried pepper, grind it vigorously with a kitchen knife, cut the dried pepper into small sections, cut the scallions and ginger into shreds.
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  • 8 In the oil pan, add fish oil, fry slightly until golden, then add fish skin and bones, stir-fry together.
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  • 9 After frying the fish skin, bones and heads, add the sauerkraut section and stir-fry.
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  • 10 Stir-fry pickles and fish heads for two or three minutes, then pour in two bowls of boiling water, then sprinkle ginger, dried chili, a little onion white, continue to boil the soup over high heat, cover the pot and cook for ten minutes.
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  • 11 When the fish head, fish bone, fish fillet and soup juice are boiled to Milky white, pour in the fish fillet. (A small amount of quick insertion, do not let the fish fillet occupy together.) After inserting the fish fillet, do not use the pan to shovel the fish fillet, then boil the fish fillet in a big fire for 2-3 minutes, turn off the fire, put in a proper amount of chicken essence seasoning, sprinkle with the pepper powder, and add some white pepper powder.( The amount of white pepper depends on your preferences) Then you can start the pot.
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  • 12 After filling the fish in a container, sprinkle some cooked sesame, onion, and drop a few drops of sesame oil, and then enjoy it.
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  • 13 Completed?
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