Home style fish with pickled vegetables(jia chang suan cai yu )

Home style fish with pickled vegetables

Introduction:

"The cat man in the family loves fish very much. Because there are few sauerkraut at home, so I want to eat this sauerkraut fish. I usually eat it outside. But since my friend gave me a bottle of pickled sauerkraut, he often clamored to eat fish with pickled sauerkraut. To tell you the truth, I have never cooked this pickled fish before. This time, I made it according to my own mind. Of course, it's not authentic. It doesn't taste as heavy as that in the store outside, but it's also sour, spicy and refreshing. It's a joy for someone to eat it! In fact, most of the time, we can make our own food at home. There may be a slight lack of taste, but it's better to make it hygienic and eat at ease. "

Production steps:

Step 1: after the grass carp is bought, remove the bone and slice the fish

Step 2: seasoning preparation

Step 3: cut the pickled cabbage into strips

Step 4: wash the fish fillets repeatedly with salt

Step 5: put the fillets in the water until the water is clear and not muddy

Step 6: put some salt, shredded ginger, cooking wine and egg white into the washed fish fillets

Step 7: stir until all fillets are covered with egg white and marinate for about 10 minutes

Step 8: fry the fish bone in the oil pan

Step 9: fry until the fish bone turns white

Step 10: pull the fish bone aside and stir fry the ginger, garlic and pepper with the oil in the pan

Step 11: add pickled cabbage and stir well

Step 12: then add proper amount of water to start cooking fish soup

Step 13: add some salt on the way and cook until the fish soup tastes good

Step 14: after the fish soup is cooked, in boiling state, quickly put in the salted fish fillets. After the fish fillets are broken, you can start the pot

Step 15: in another pot, heat the right amount of oil and pour it into the fish

Step 16: a bowl of home cooked fish with pickled vegetables

Materials required:

Grass carp: 400g

Sauerkraut: right amount

Egg white: right amount

Pickled pepper: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Chives: right amount

Coriander: moderate

Zanthoxylum bungeanum: right amount

Note: why use salt to wash fish fillets, because the fish fillets after washing are not easy to break after cooking

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Suan Cai Yu