Private fish with pickled cabbage
Everyone must have eaten a lot of pickled cabbage fish. This famous Chongqing specialty is famous for its salty, fresh, sour and spicy food. The authentic pickled cabbage fish should be white soup, but Tuotuo Mom has always been super spicy and always feels that eating white soup is not enough. Therefore, she combines pickled cabbage fish, boiled fish and spicy fish, and created this red and spicy boiled pickled cabbage fish. It is absolutely original and absolutely original! Moreover, the taste is super great. Generally, when guests come to the house, Tuotuo Mom brings this pot of vegetables and always gets consistent praise. If such a large pot is rich and satisfied, it will be great to eat!
Recipe Recommendations
- grass carp appropriate amount
- ginger appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cooked sesame appropriate amount
- chives appropriate amount
- sour and salty
- cook
- three-quarters of an hour
- ordinary
Steps for Private fish with pickled cabbage
1
A fresh grass carp weighing about 3.5 kilograms, change the knife into three long strips, and then remove the fish maw, skin and fish head (If this dish wants to be tender and tender, the fish must be fresh. It is best to kill it now. If you can't kill the fish, go to the market to buy fish and let the fishmonger kill it. Then the time between you buy it and making it into food should not exceed two hours, otherwise the fish will not be tender and delicious).
2
Slash the separated fish back meat obliquely into thin slices, making sure the knife is fast, otherwise you will not be able to slice the thin slices.
3
Put the fish fillet into a bowl, add an egg white, appropriate amount of dry starch, salt, chicken essence, pepper, and cooking wine, and grasp it well with your hands without using chopsticks, otherwise the fish will break.
4
Pour half of the oil into the pan, add ginger, cinnamon, star anise, and dried pepper, and stir-fry until fragrant.
5
Add in the fish head and skin, fry it slightly, and make sweet and sour smoked fish with the fish maw and fish helmet.
6
Pour more than half of the pot of water, add pickled cabbage, two tablespoons of salt, two large pots of spattering vinegar, one tablespoon of cooking wine, seven or eight wild peppers, two tablespoons of chopped pepper sauce, two tablespoons of bean paste, and half a bowl of kimchi water. Mix well, cover the lid, and simmer on low heat for 20 minutes.
7
Take a large basin, strain all the contents of the pan with a colander and place them into the basin.
8
Leave the fish soup water in the pan and heat it over high heat until it boils.
9
Put the fish slices evenly into the soup, cook again until they boil, and use the back of a spatula to shovel slightly.
10
When you see the color of the fish slices changes from transparent to milky white, turn off the heat and pour the fish slices into the basin together with the soup.
11
Sprinkle with red pepper powder, pepper, cooked sesame seeds, and chives.
12
Pour half of the oil into a frying pan, heat on high heat until it rolls off and green smoke, and finally pour on the fish slices.