Boiled Fish with Pickled Cabbage and Chili-You Are Foodie

By kent
39

Boiled Fish with Pickled Cabbage and Chili

This is a dish that our whole family likes to eat. It is cooked several times a month.

Main Ingredients

Grass Carp 1500g

Auxiliary Ingredients

Cooked white sesame A tspful
egg-white 1-2
Millet chilli 7-8
Sichuan Pepper appropriate amount
Dry pepper appropriate amount
ginger appropriate amount
garlic A moderate amount of
pickled cabbage A moderate amount of

Fish fillets were washed with salt, washed with clean water and repeated three times. It was really good. The washed fish fillets were crystal clear and not fragile. I learned this from Lao Yang. Thank you.

Step 1 . The Grasscarp bought in the market weighs about 3 kg. Wash it after buying it. The black film in the fish belly should be cleaned. The teeth in the fish head should be cut off with scissors. (that's fishy). I don't know how to get rid of it after taking photos. Dissect the fish.

Step 2 . Start to slice the fish fillet from the fish tail. The knife should be inclined at an angle of 45 degrees or less. The size of the fish fillet depends on the inclination of the knife.

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

Step 4 . The bones on the back of the fish were cut into small sections and put together with the thorny parts on the belly of the fish to take a picture. This can be stewed in pickled cabbage or cooked with fish fillets. There are fish maws at home. I like to give them to children because the big bones are easier to remove and they can be cooked with fish fillets.

Step 5 . Cut the fish head from the middle, wash the fish bubble, cut a small hole and let the air out.

Step 6 . Rub the fish fillets with salt for 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, one or two egg whites (depending on the number of fish fillets), starch, and mix them well by hand. I mixed them the first day and put them in the refrigerator, because I didn't have time to cook at that time, but I did get unexpected results. The fish fillets came out very crispy. Generally, it is good to mix and marinate for 30 minutes.

Step 7 . Put oil in the frying pan, fry the cut sauerkraut and fish head and tail for a while, pour water or soup, and add 7 to 8 spicy millet, which is the kind of pickled pepper used to make feet and chicken feet. If you like spicy food, you can put more, but not less. If you like sour, you can add some white vinegar to the soup. Bring the fire to a boil. Let the boy stew for 20 minutes and pour it into a hot pot, a larger basin or a large soup bowl. Set aside.

Step 8 . Prepare a clean pot to boil water. After the water is boiled, add fish fillets 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 the fish became discolored, take it out with a large leaky spoon and drain it. Pour it onto the pickled cabbage soup just cooked.

Step 10 . Cut garlic and ginger into small pieces, cut dry pepper into small pieces, and cooked white sesame in advance. Sprinkle the white sesame seeds on the freshly cooked fish fillet.

Step 11 . Put more oil in the frying pan than in the frying dish. Remove the pepper and pour it out, or replace it with pepper powder. Change the low fire to add minced garlic and ginger, dry pepper slices, add some self-made chili oil, fry until fragrant, change the high fire to burn for a few seconds, turn off the fire, and pour the oil evenly on the fish fillets.

Step 12 . Eat, don't drool!!

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!