The pickled cabbage fish(suan cai yu pian )

The pickled cabbage fish

Introduction:

"In fact, there's another Kung Fu job in this dish, which is sliced fish. I still need to improve my skill as a knife maker, so I asked the uncle who sells fish to help me. Ha ha, it's a bit of laziness. There are many ingredients at the end of the soup. You must use pickled peppers. You can put more children's shoes that are not afraid of spicy food. It's delicious. Sauerkraut must be stir fried for a while before adding soup. There are many things, but the method is not complicated. Let's enjoy the summer together! "

Production steps:

Step 1: 1. Food preparation: I bought the grass carp tail by fire and asked the fish seller to help me slice it. My family likes mung bean sprouts, but most of them are made of soybean sprouts;

Step 2: 2. Pick out the fish bones and set them aside. Marinate the fillets with marinade for about 15 minutes;

3. Stir fry the bean sprouts until they are ripe;

Step 4: 4. Put it into the container and put it on the bottom for standby;

Step 5: 5, ingredients preparation, sauerkraut cut small pieces;

Step 6: 6, hot pot into the oil, add onion, ginger, garlic, star anise cinnamon, pepper, hot pepper saute incense;

Step 7: 7, sauerkraut and pickled pepper, small fire stir fry fragrance;

Step 8: 8. Add the soup and bring to a boil;

Step 9: 9. Stew fish bone and tail for about 10 minutes;

Step 10: 10. Put the fish fillets into the hot pot;

Step 11: 11. Add chicken essence and salt to taste;

Step 12: 12. Take out the fish and ingredients and put them into the container;

Step 13: 13. Filter the bottom of the soup, put it in, and then drizzle with hot oil;

Step 14: 14, green pepper embellishment can be on the table.

Materials required:

Grass carp tail: 1000g

Bean sprouts: 200g

Sauerkraut: 200g

Pickled peppers: about 10

Scallion: right amount

Ginger slices: 3

Garlic: 5

Cinnamon: 1

Star anise: 1

Dried pepper: 6

Zanthoxylum: about 10

Salt: 1 teaspoon

Chicken essence: appropriate amount

Soup: right amount

Marinade: right amount

Cooking wine: 2 tbsp

Starch: 1 tbsp

Egg white: 1

Note: 1. If you have confidence in sliced fish, you can buy the whole fish and go home by yourself. However, I bought a big grass carp with only two catties of tail, and the fish tail will count more when sliced fish; 2. It's better to shake off the sliced fish and stir the soup after it's set, otherwise the soup will become turbid; 3. Don't fry the bean sprouts until they are fully cooked, After softening, there will be no crisp taste; 4. The amount I used can be used to make a pickled fish hotpot, as well as some other side dishes, depending on their preferences.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Yu Pian