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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Sauerkraut fish, my favorite, can only enjoy this delicious food in restaurants, but the price is rising too fast. The rice in my wallet is no longer allowed to be so" corrupt ". After that, I can only make my own knife at home! Second slice of fish, find the trick, slice of fish feel good! Hey, hey

Production steps:

Step 1: sliced fish.

Step 2: marinate fish fillets with salt, ginger, starch, seasoning and egg white for about 10 minutes.

Step 3: put oil in the pot, stir fry the fish head and bone for one or two minutes, add appropriate amount of salt, add enough cold water, bring to a boil over high fire, and the fish soup will turn white.

Step 4: in another oil pan, add Chinese prickly ash and dry pepper, burst out the fragrance, fish Chinese prickly ash and dry pepper, add green onion, ginger, garlic, pickled pepper, millet pepper, pickled pepper, put pickled cabbage, put some sugar, stir fry.

Step 5: pour in the fish soup from step 3 and bring to a boil. Remove fish head, fish bone and sauerkraut with a leaky spoon. Bring the fish soup to a boil again. Slide the fillets into the pot in turn and bring to a boil. Pour into the container of fish head and sauerkraut.

Step 6: pour fish fillets into the container of fish head and pickled cabbage, add monosodium glutamate and pepper, and the delicious pickled fish will be ready.

Materials required:

Grass carp: half a stick

Sauerkraut: one

Dry pepper: right amount

Pickled pepper: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Pepper: right amount

MSG: right amount

Ginger: right amount

Garlic: right amount

Note: sauerkraut fish, you can sprinkle some pepper, the hot oil burned on top.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Suan Cai Yu