Fish in sour soup with grass head(cao tou suan tang yu )

Fish in sour soup with grass head

Introduction:

"Authentic and unorthodox cooking has always been a knot in many people's minds. This is a vortex that Chinese chefs are hard to break through. Maybe it has something to do with their introverted personality. In fact, I don't eat Western food very much, but I really appreciate the show of Western chefs. Whether they are masters or scholars, they are very passionate. This is what the so-called professional chefs in China lack. How can they be without passion How do you cook? Only mechanical taste can be made up for by rare ingredients and diversified condiments. Of course, the most important thing is the lack of knowledge. Last week, I chatted with Shuai kitchen brother in the background of the recording of the food trump show. He is a real professional super chef. During the Chinese new year, he also went to the United States to win a grand prize on behalf of Shanghai. At least he recognized what I said. People are like this, even if they only met once, but it's better to agree with the point of view than to know friends who have only said a few words for a lifetime. I improved this dish on the basis of sauerkraut fish. There are too many sauerkraut fish outside. They all say that they are authentic. They have to put this food material and spice. When a dish is made, it will attract countless criticisms on Weibo. Many people think that they are the God of food. I am not afraid of people to make bricks when I make this dish I'd like to give you comments every day. I think it's hard to make progress. But for those so-called commenters, you'd better stay away, because you haven't eaten this dish at all. Why do you say that? Because I made it by mistake. Originally, I just wanted to make a pickled fish, but I didn't want to make it out of the textbook. As a result, I saw that there was no fried fresh grass head left at home last night, and a private dish appeared. The traditional grass head is used to cook mandarin fish, which is also used in sour, spicy and fresh fish bone soup. Isn't that better? I use the unique grass head of Jiangnan to soak in the fish soup, and the taste is incomparable, because it is a pot of authentic fish soup with fish bone, pickled cabbage and pickled pepper. The basic reason for eating more grass is that Baijiu is fried. If you eat too much, you will always have too much taste. Today's new flavoring is beyond your taste. It's worth trying. "

Production steps:

Step 1: separate fish fillet and fish bone, chop pickled cabbage and size fish fillet. Prepare wild pepper and grass head separately

Step 2: fry the fish bone on both sides, then stir fry sauerkraut and wild pepper until fragrant, add garlic and ginger slices, add the fried fish bone, add Huadiao wine and boiled water to boil the fish soup.

Step 3: Boil the fish soup over high heat to make it thick and white.

Step 4: filter the fish bones, season and add salt to the fish fillets.

Step 5: quickly down the grass and pick up.

Step 6: put grass on the bottom, fish fillets on the top, and filter the fish soup.

Materials required:

Black fish: one

Sauerkraut: right amount

Wild pepper: right amount

Ginger slices: right amount

Grass head: moderate amount

Garlic: right amount

Huadiao wine: moderate

Camellia oil: right amount

Dry starch: appropriate amount

Salt: right amount

Note: this dish fully embodies the sour (pickled fish), spicy (pickled wild pepper), fresh (the bottom of the soup made from fresh black fish bone), fragrance (unique taste of grass head)

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Cao Tou Suan Tang Yu