Boiled Fish with Pickled Cabbage and Chili
After several attempts, the sauerkraut fish finally achieved the effect of full color, flavor, thick soup and tender meat. Finally, I summarized that as long as I grasped several key points (sliced fish, pickled fish and boiled fish slices), it was not difficult. If you can buy soup, it will taste better. However, you can't buy it in many places. You can only use other similar materials instead, such as soup seasoning, thick soup treasure, and historical cloud soup. The soup made of fish head and bones and pickled cabbage is very refreshing and appetizing. It's very good to drink a bowl1. Cut the fish fillets as thin as possible. Add the marinated fish fillets in several times and grasp them evenly by hand, so that the absorption effect is better2. Marinate the fish fillets for 15-20 minutes after adding the seasoning. The fish fillets are easy to cook and should be picked up as soon as possible after being put into the pot3. When adding pickled cabbage to make soup, it is better to add broth or Shiyun soup. If not, add boiled water directly4. The most suitable amount of hot oil can be used. The amount of oil is too much and the soup is too greasy
Step 1 . Prepare the materials required in the figure, including Fushou fish and Grasscarp
Step 2 . Cut the fish in half and cut out the fish's head with the knife flat and close to the middle bone. Then take out the big thorn in the belly of the fish with a knife. You can go to Youku to watch the video at this step. There is a detailed process
Step 3 . Dry the fish head and bones with paper towels, put them into a large bowl, and marinate them with a little salt, pepper and cooking wine
Step 4 . The fish is sliced from the tail to the head. When cutting, the knife edge is tilted and cut into large pieces as much as possible
Step 5 . Put the fish fillets into the basin, rinse them with water for twoorthree times until they are clean, and then squeeze the water gently. The eggs are put into a bowl and pickled only with egg white
Step 6 . Pickled fish fillet is a key point. First, add salt and pepper, gently grasp the fish fillet until it is soft and sticky, then add a spoonful of cooking wine and chicken powder, and then add an egg white, grasp it by hand, and finally add two teaspoons of raw powder, and let it stand for 15-20 minutes
Step 7 . Treat other materials, wash pickled cabbage and cut it into strips (or slices) evenly, cut dry pepper into sections, finger pepper into sections, garlic slices, ginger slices, garlic slices
Step 8 . Put 5g of stock seasoning into a bowl and add half a bowl of boiling water to make stock juice
Step 9 . Put ginger, finger pepper, dried pepper, garlic slices and garlic in the pot and stir fry until fragrant
Step 10 . Add sauerkraut and stir fry for two minutes. Take it out for standby. The sauerkraut soup tastes better after frying
Step 11 . Add proper amount of oil to the pot and heat it. Add fish head and bones and fry them over low heat until both sides are golden yellow
Step 12 . Add an appropriate amount of boiling water to boil, and then continue to cook over high heat for five or six minutes until the soup thickens
Step 13 . Add the fried pickled cabbage and the pre prepared broth, continue to cook for twoorthree minutes, and add a little salt and chicken powder
Step 14 . Take out the materials in the pot and put them into a big bowl
Step 15 . Pour the salted fish slices into the boiled soup, soak them with chopsticks for 15 seconds, and then quickly pick them up
Step 16 . Take out the fish fillets and put them into a large bowl
Step 17 . In another oil pan, put dry pepper into it and fry it over low heat to make it fragrant. First, take out the dry pepper and sprinkle it on the fish fillet. Continue to heat the oil until it smokes, pour it on the fish fillet, and sprinkle with scallions
Step 18 . Close up. The fish fillet is well pickled and cooked, which is the effect. You can hold the fish fillet with chopsticks and the middle will not break
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