Delicious fish with pickled cabbage
Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan kimchi. Although this dish is a Sichuan folk home-cooked dish, it is widely circulated. The meat of the finished vegetables is tender, the soup is sour, delicious and delicious, but slightly spicy but not greasy; the fish slices are tender and yellow and smooth. Pickled fish was popular in the early 1990s and has a place in restaurants large and small. Chongqing chefs pushed it to the north and south of China. Pickled fish was one of the pioneers of Chongqing cuisine.
Recipe Recommendations
- grass carp appropriate amount
- tofu appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- starch appropriate amount
- egg white appropriate amount
- chicken essence appropriate amount
- hot and sour
- cook
- half an hour
- ordinary
Steps for Delicious fish with pickled cabbage
1
Grass carp cabbage fish dumplings.
2
The ingredients package includes cabbage seasoning package.
3
Wash the killed fish, be sure to wash the black membrane in the fish belly, chop off the fins, and cut under the gills.
4
Gently lift out of the fishy line.
5
Close to the fish bones and press the slices under the fish body.
6
Slice the fish skin side down and obliquely into a fish fillet about 0.5 cm thick.
7
Separate the fish fillets and fish steaks heads.
8
Add 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt to the fish slices, and soak well for 15 minutes.
9
Cut tofu into slices.
10
Chop the fish steaks into pieces about 5 cm long, and cut the fish head in half.
11
Heat a wok and add 3 tablespoons of oil.
12
Add the cabbage buns and stir-fry.
13
Add appropriate amount of clear soup or boiling water (the amount of water must be enough to cover all the fish slices) and bring to a boil.
14
Add the tofu fish head and fish steak and cook for 10 minutes to bring out the delicious flavor.
15
Put the marinated fish slices into the soup one by one and spread them with chopsticks.
16
Wait until the fish slices are boiled and change color, add the chicken essence wrapped in seasoning, pour into a bowl, heat a little hot oil and pour on the fish slices.