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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

Production steps:

Step 1: kill a grass carp, clean it, and make a big bone, head and tail.

Step 2: pack the fish head, tail and bone together, slice the fish meat and put it on another plate. Marinate with salt, soy sauce, cornmeal, oil, pepper, chicken powder and salt for 10 minutes. Another: ginger slice or shredded ginger, garlic peeled pat powder, dry pepper cut section, pickled pepper wash clean, standby.

Step 3: wash pickled cabbage and cut into thick silk.

Step 4: add oil in a hot pot and saute ginger and garlic.

Step 5: add pickled pepper, sauerkraut and stir fry.

Step 6: add appropriate amount of water or soup.

Step 7: add the marinated fish head, bone and tail to the pot, add some salt, and roll for 10 minutes until the soup is milky white.

Step 8: pick up the sauerkraut, fish head, bone, etc. and put them on a plate. The remaining soup will continue to burn in the pot.

Step 9: when the soup is boiled again, gently put in the fillets. It doesn't need to be cooked for a long time. As soon as the color of the fillets changes, turn off the fire.

Step 10: pick up the fish fillets, spread them on the sauerkraut and fish bones, and pour the soup.

Step 11: another pot, cold pot under the dry pepper section until red and bright, pick up and sprinkle on the fish, the pot of pepper oil burning to smoke, Yila poured on the fish, you can eat!!

Materials required:

Grass carp: 1 (about 1.5 Jin)

Sauerkraut: 2

Dry pepper: right amount

Ginger: moderate

Pickled pepper: appropriate amount

Garlic: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Salt: right amount

Chicken powder: right amount

Pepper: right amount

Oil: right amount

Note: don't cook fish too long, or it won't slide. Remember to pour hot oil, this is the finishing touch, Yila, that is enough flavor! Our family didn't like Chinese prickly ash, so we didn't eat Chinese prickly ash. When frying hot pepper, use low heat, otherwise it is easy to paste, blacken and change flavor.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Yu