Boiled Fish with Pickled Cabbage and Chili(suan cai yu )

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Although I'm Cantonese, I like spicy food very much, especially sauerkraut fish, my favorite. Let's take a look at my sauerkraut fish. Because I didn't know about it on the Internet before, I didn't take any pictures of the process. I just registered this gourmet today. Next time, I'll make it up, hee hee."

Production steps:

Step 1: 1. Treat the fish first. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.

Step 2: 2. Close to the fish bone and put the meat under the fish.

Step 3: 3, the fish skin under the slice downward, oblique slice into about 0.5cm thick fillets, fish chop about 5cm long pieces, fish head cut in half.

Step 4: 4, fish fillets and fish chops head respectively with 1 teaspoon cooking wine, 2 teaspoons starch and 1 / 2 egg white and appropriate amount of salt, marinate for 15 minutes.

Step 5: dry the water in the pickle by hand and cut it into shreds for use; chop the wild pepper.

Step 6: heat up the frying pan, add 3 tbsp oil, stir fry ginger slices and mashed garlic until fragrant (you can also add some prickly ash and dried pepper to stir fry, remove the residue, and then add ginger and garlic), then add wild pepper and small red rice pepper, and then add pickled cabbage to stir fry.

Step 7: add the right amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and bring to a boil.

Step 8: put the fish head and fish chop into the pot and cook for 10 minutes, then boil the delicious taste out, and then take out the pickled cabbage and fish head and fish chop into another vessel.

Step 9: put the salted fish slices into the soup one by one, spread them with chopsticks, wait for the fish slices to change color, and then take out the pickled cabbage

Step 10: season with salt, sugar and chicken essence. Pour all the soup on the fish fillets and sauerkraut.

Step 11: finally, saute the prepared Chinese prickly ash and dried pepper with oil and pour them on the fish fillets and pickled cabbage.

The delicious sauerkraut fish comes out like this... My mouth is watering...

Materials required:

Grass carp: moderate

Sauerkraut: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Pickled pepper: right amount

Dry pepper: right amount

Xiaohongmi pepper: moderate amount

Salt: right amount

Starch: right amount

Chicken essence: appropriate amount

Egg white: right amount

Cooking wine: moderate

Precautions: 1. Fresh water fish is the best choice for making sauerkraut fish, and the taste of the meat will be better; 2. When slicing fish, the knife must be quick, and it is better to grind the knife in advance, so as to get twice the result with half the effort; 3. When marinating fish, adding egg white will make the fish taste more tender and smooth

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: medium spicy

Chinese PinYin : Suan Cai Yu