The recipe of pickled cabbage fish

Pickled cabbage fish belongs to Sichuan cuisine, which is famous for its special seasoning and unique cooking techniques. With fresh grass carp as the main material, with Sichuan pickle boiled. Although this dish for Sichuan folk home dishes, but spread widely. The meat is tender, the soup is sour and delicious, slightly spicy and not greasy; The fillets are bright yellow and smooth. Popularized in the early 1990s and found its way into restaurants large and small, Chongqing chefs have pushed it across China, and it is one of the first pioneers of Chongqing cuisine. Sauerkraut fish to live grass carp mainly, can also choose black fish carp bass is mainly less fish thorn. Fish must be fresh. Because fresh grass carp dishes are better to eat and more nutritious.

The soup is delicious and rich ---- Fish with pickled cabbage

Main ingredient. Soak greens, grass carp.

Supplementary material; Scallion and ginger, pickled pepper, salt, chicken powder, large oil, pepper powder, cooking wine, starch, large oil, coriander.

The recipe of pickled cabbage fish

1. Prepare vegetables and grass carp.

2. Wash the vegetables and cut them into small pieces.

3, the pickled pepper minced, scallion ginger foam.

4, grass carp scales, fins, gills and viscera wash.

5. Head the grass carp.

6. Make a cut on the tail.

7. Remove the fishy thread from the fish.

8. Start with the fish head.

9, close to the bone of the fish will be under the meat.

10. Chop the fish bones into chunks.

11. Split the head down the middle.

12. Cut from the back of the fish, about 45 degree Angle. Gently slice the big thorns from the belly of the fish.

13. Slice the fish at an Angle into fillets.

14. Rinse the sliced fish fillets with water again, drain and squeeze to remove water.

15. Add salt and cooking wine and pepper to the fish fillet, and marinate for 20 minutes.

16, finally add dry starch, grasp well. Don't mix with chopsticks or the fillets will break.

17. Pour large oil into the pot and melt.

18. Add crushed pickled peppers and stir-fry to produce red oil.

19. Add shallot and ginger and sauerkraut.

20. Stir well and add salt and chicken powder to taste.

21. Add water and put in the fish head and bones.

22. After the fire is boiled, skim the floating foam and turn to medium fire for 10 minutes.

23, fish bones and fish head into the container.

24. Bring the remaining liquid to a boil again and place the marinated fish fillets into the pot one by one.

25. Wait until the liquid in the pot is slowly boiling and the fish fillets are discolored, then turn off the heat.

26. Pour the stock and fillets over the fish bones in the container.

27. Sprinkle with cilantro or chives.

Food tip: salt should be added according to your own taste, adding chicken powder can make the soup more delicious, if there is no chicken powder can be replaced with chicken essence, but the last to add before the pan. Water should be filled at a time, resolutely avoid adding water halfway. Fish to fresh fish bone less fish, live fish first to clean, to scale, gill, viscera, to the fish belly black film and blood stasis, to thoroughly remove clean. So you can get rid of the fishy. The fillet should be thin and not broken. Don't be afraid if you don't have kitchen experience, just practice a few more times.