Spicy fish with pickled cabbage
By VilmaNolan
Ingredients: salt,grass carp,cooking wine,garlic,starch,green onions,white pepper,pepper powder,Soaked wild pepper
Recipe Recommendations
- grass carp art. 1
- cooking wine 1 teaspoon
- starch 1 teaspoon
- Soaked wild pepper 100 grams
- salt appropriate amount
- white pepper appropriate amount
- pepper powder appropriate amount
- garlic appropriate amount
- green onions appropriate amount
- hot and sour
- cook
- half an hour
- ordinary
Steps for Spicy fish with pickled cabbage
1
Rinse the grass carp, cut off the fins, and cut into slices;(Method of slicing fish: <ahref="http://home.meishichina.com/space-54288-do-blog-id-102559.html"target="_blank">http://home.meishichina.com/space-54288-do-blog-id-102559.html)
2
Pour in appropriate amount of cooking wine. After the cooking wine is fully absorbed by the fish slices, add 1 teaspoon starch, a small amount of white pepper powder and pepper powder, and marinate for later use;
3
Marinate fish heads and fish bones with 1 tablespoon cooking wine and a little salt;
4
Cut the soaked green vegetables into small pieces, and add one or two soaked peppers to better;
5
Prepare a small handful of pepper (if you don't like pepper, don't put it in if you don't like it), cut 3 pieces of green onion, 2 pieces of ginger into small pieces, peel 4 pieces of garlic, and cut the peppers in half (since many dried peppers are now smoked with sulfur, so I use rice peppers instead of dried peppers, and the effect is better!);
6
Soaking wild pepper should also be cut in half for later use;
7
Put a little oil in the frying pan, pour in the pepper when the oil is not yet hot, wait for the oil temperature to slowly rise, and fry the fragrance of the pepper (if you are not sure, it is best to turn the heat lower);
8
Pour in the ingredients in Figure 5 and stir fry well, add white wine and soaked wild pepper and stir fry well;
9
Then pour in the soaked vegetables and stir fry until thoroughly and fragrant;
10
Add appropriate amount of water and bring to a boil. If you have bone soup or stock, it would be better!
11
After the soup comes to a boil, add the fish head and fish bones, bring to a boil, and cook over low heat for 10 minutes to produce delicious taste;
12
When cooking fish, you can chop five or six rice peppers, two cloves of garlic, a piece of ginger, and three shallots, and then prepare a little pepper. This is sprinkled on the surface after the fish slices are cooked and out of the pot. Use to enhance the aroma of the dish;
13
After boiling the fish head and fish bones, remove them, turn off the heat to a minimum, and put in the fish slices one by one. After putting in all the fish slices, turn up the heat;
14
After boiling again, the fish slices are basically cooked!
15
After the fish slices are cooked, pour all the fish slices and soup into the container;
16
Sprinkle with the ingredients in Figure 12;
17
Wash the pan, heat a little oil, and pour on the ingredients on the surface of the fish.