Please thank you for the materials and methods of pickled fish. Fresh fish, the main ingredient and auxiliary material of pickled fish, 1 tail ... 1 250g pickled vegetables ... 200g ginger ...15g monosodium glutamate ...10g garlic ...10g egg white ... 2 slices pickled red. +0500g Sichuan salt ... 5g mixed oil ... 50g pepper ... 3g cooking wine ... 1 5g pepper ... 1g cooking method1. Slaughter fresh fish, wash scales, fins, gills and internal organs, take off two fish heads with a blade, and remove the fish heads. Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder. 2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook. 3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot. 4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl. The key technology is 1. You can only use fresh grass carp as soup, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl. Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. Flavor characteristics 1. There are different opinions about the origin of pickled fish. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the edge of Chengdu-Chongqing Highway, and the Nanqiang River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous. 2. "Pickled fish" is a soup made of fresh fish and kimchi, named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. "Fish with Chinese sauerkraut" is a famous dish in Sichuan home cooking. It was a hit in the 1990s. All restaurants in Sichuan prepare this dish, which is very famous in the province. With the sales of soft pickled vegetables all over the country, "pickled fish" also swept the whole of China. In Beijing, it is as famous as "kung pao chicken" and a household name. 3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard. Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard. Note: 1. Fish fillets should not be cut too thick, egg whites should not be added, and starch can only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough. 2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.
How to cook fish with Chinese sauerkraut in Chongqing? . Thank you for your authentic fish with Chinese sauerkraut. First, buy grass carp. Second, remember to clean up the black film on the abdominal wall when washing fish. Third, clean the fish and cut off the fins. Then cut it into five sections. Hold the fish segment with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time. Sorry ~ non-professionals ~ can't tear the whole fish apart, only one paragraph came. Cut the fish head in half, the fish under the slice, and the remaining fish bones. 7. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. The thickness of each piece is about 5-7 mm, so pay attention here! Don't reverse the direction, or the cooked fillets will break! Eight, take an egg, pour it left and right, and take out the egg white for use. 9. Cut the fish bones into sections, put them into the basin together with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes ~ ~! Ten, Sichuan sauerkraut bought from the supermarket, I love sauerkraut in pickled fish, so it is two packages. 1 1. Cut sauerkraut. 12. add hot oil, preferably big oil, but use ordinary oil! Pour in the chopped sauerkraut and stir fry. Thirteen, add water/broth to boil. Fourteen, first put the fish head and bones, simmer for 5-7 minutes ~! Fifteen, add other fish fillets, simmer for 2-3 minutes ~ sixteen, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!
I like fish very much. How? Please thank the spicy perfume fish material [1]. Slice catfish or grass carp (2 sides), add a little corn flour, salt, pepper and cooking wine, and knead well. [2] Chop ginger (5 pieces), garlic (3 pieces), onion (2 pieces), pepper (15-20 pieces), coriander (a little) and dried pepper (10 pieces) together. Method of making: Heat the oil pan, add [2], add spicy bean paste (2 tablespoons) and stir-fry, then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a chopped onion and 5 tablespoons of red oil and cook for 15-20 minutes. If the moisture decreases too much, add soup. Boil the soup before eating, then add [1] China fillets, spread them out with chopsticks, turn off the heat, and serve. The fish is tender and the soup is fragrant. Roasted steamed fish ingredients: half a fresh osmanthus fish, one for many people. Shredded onion (two onions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt and sugar. Methods: Preheat the oven at 425F, clean the fish, coat both sides with vegetable oil, put it in a suitable fish dish, cover it with aluminum foil paper, seal it all around, and bake it in the oven for 20 minutes before taking it out. Remove the aluminum foil and spread the shredded onion on the grilled fish. In another oil pan (medium fire), add vegetable oil and shredded ginger, stir-fry until fragrant, add cooking wine, soy sauce, salt, a little sugar and appropriate amount of water to boil, and pour it on shredded onion and shredded fish. It is very convenient to cook steamed fish in the oven. The fish meat is fresh and tender, and the taste is completely comparable to that of steamed fish. Braised fish raw materials: fish 1LB, 3 slices of ginger, chopped green onion, seasoning: salt, soy sauce, cooking wine, starch fish diced, mixed with salt, cooking wine and soy sauce for 0/5 minutes. * Heat the pan, pour in cooking oil, heat it to 60% to 70%, evenly coat each piece of fish with starch (not too much), and fry in the oil pan until both sides are slightly yellow. Pour out the excess oil, leaving only a small amount. * Add a small bowl of water, a spoonful of sugar and a spoonful of soy sauce and cook together. Try adding some salt. Collect juice over high fire and sprinkle with chopped green onion. Cut into short strips, roll up with bacon slices and bake. Corn fish grain material: 1. Peel and boneless a fish, cut it into fish grains equal to the size of corn grains, add a little dry starch and stir for 2 minutes. Green pepper 1/3, cut into corn kernels. A small bowl of corn kernels (I use frozen ones, so I have to thaw them first) 4. Two spoonfuls of pine nuts. Lycium barbarum is soaked in a spoonful of clear water with soft salt, seasoned with light soy sauce, and soup stock (I also cooked boiled meat today, and the soup stock has just been used, so you can use clear water without soup stock). Practice: 1. Stir-fry the fish and green peppers together in a frying pan and let out the fragrance for later use. Add some oil to the pan, add pine nuts, stir fry over medium heat, add a little salt to the corn, 2. Stir-fry the broth thoroughly. Add freshly fried fish, green pepper and medlar, add 2 spoonfuls of stock, stir fry together, add a little light soy sauce, turn over and take out the baked eggs of whitebait: materials: 4 eggs, whitebait 1/3LB, part of mung bean seasoning: salt, ginger slices 1, vinegar method: 1. Squeeze the whitebait first, add less salt, and fry it with a piece of ginger in the oil pan for later use. Then remove the ginger slices. 2。 Stir-fry the green beans and take them out for later use. 3。 Break up four eggs, add some salt, stir well, add some cooking oil, heat to 80% or 90% heat (the oil is very hot), pour in the eggs, fry them into a big egg roll, that is, for a few seconds, and immediately turn to low heat. When the upper surface of the egg becomes mushy, roast the whitebait horse on low fire until the whole plate is solid, pour in balsamic vinegar and sprinkle with green beans. You can decorate as you like: generally, scrambled eggs are deodorized with cooking wine or chives. This time, vinegar is used to deodorize them for a change. With shrimp, you can also bake a bowl of dried porridge with shrimp, eggs and fish (fresh rice or cold rice is ok), three or two pomfrets (or pomfrets), a tablespoon of winter vegetables, three mushrooms, two celery leaves, cut short and a native fish. Seasoning ingredients: two bowls or proper amount of soup, a little Gu Yue powder, half a teaspoon of fish sauce, and proper amount of salt. Practice 1, wash and dry the winter vegetables. 2. Soak the mushrooms, remove the feet, drain the water and cut into thick shreds. 3. Wash the fish, dry the water, cut the skin into thick slices (cut the belly into thick slices), and evenly add a little Gu Yue powder. Cook the fish in boiling water until it is half cooked to remove the fishy smell. 4, the soil fish peeled and boned, cut the fish into small pieces, put down the warm oil and simmer, and pick it up. 5. Put the seasoning into the pot, add the mushrooms to boil and remove them. After the fish is cooked, add winter vegetables, celery and a few small pieces of local fish, roll them, and then put them in a bowl and serve. The main ingredients of Chaozhou raw drenched fish are pomfret1960g, salt, white vinegar, Zhejiang vinegar, corn flour, sesame oil, oil and sugar. Ingredients: shredded ham, shredded lean meat, shredded celery, shredded mushroom and shredded red pepper. Sweet and sour sauce materials: shredded lean meat, shredded mushroom and onion, shredded red pepper, shredded horseshoe and shredded sour ginger. Exercise 1. Cut the fish, wash it, cut off the knife marks on the back, pour it into the boiling water pot, cover it, soak it for 15 to 20 minutes, and it will be cooked. Then it can be drained for later use. 2. First put the marinade into a wok and stir, then add a little soup, monosodium glutamate, corn flour and sesame oil and mix well to make the marinade. 3. Stir-fry the sweet and sour sauce in a wok, add a little sugar, Zhejiang vinegar, white vinegar, salt, millet flour and sesame oil and mix well to make the sweet and sour sauce. 4. Pour the boiling oil on the fish of 1. You can choose marinade or sweet and sour sauce when eating. Chaozhou Big Fish Pill contains 400g of fish, 2 egg whites, 25g of monosodium glutamate, 20g of refined salt and 600g of soup. Ingredients: laver, sesame oil, pepper, cooked lard, fish sauce. Practice 1: dry the fish, scrape off the fish body with a knife, cut off the tendons in the fish body, hammer it into minced fish, add egg white, refined salt and monosodium glutamate, pat it with a knife until it sticks to your hands, knead it into 50 fish balls by hand, and put it into a clear water basin. 2. Pour the clear water fish balls into the pot and cook them with high fire first, so that the surface layer can quickly mature and take shape. When the water temperature is nearly 80% hot, take it out with medium fire until it is cooked, pour the soup into the pot, boil it, add fish balls, and cook until it floats, that is, remove the floating foam, and add laver (first roast it with high fire and pat off the sand), monosodium glutamate, pepper, sesame oil, fish sauce and fish sauce. Features white color, tender and smooth meat, clear soup color and delicious taste. Jade fillets contain half a catty of fish, half a lettuce, 1 teaspoon of Jiang Mo, minced garlic and chopped green onion. 1 tablespoon wine and sugar, 3 tablespoons tomato sauce, half a teaspoon salt, half a glass of water, 1 tablespoon white powder. Exercise 1. Slice the fish and marinate it with a little wine. 2. Coat the fish fillets with a layer of dry white powder, fry them in a seven-point hot oil pan until they are slightly yellow, and take them out. 3. Wash the lettuce, cut it into filaments and wrap it on a plate. 4. Take an oil pan, stir-fry minced chives, Jiang Mo and minced garlic with 2 tbsp oil, cook wine along the edge of the pan, add seasonings to boil, add fish fillets and stir well, thicken with white powder water. The main ingredients for cooking unicorn fish are perch 1 (750g), wet mushroom 30g, ham 25g, white meat 50g and egg white 1. Ingredients: monosodium glutamate, refined salt, Shaoxing wine, pepper, sesame oil, starch, soup, cooked lard. Exercise 1. Peel the perch, cut the fish head into two parts, and keep the fish tail. Cut the fish into "double-flying slices" (the two slices are connected together), slice the white meat, ham and mushrooms respectively, and add egg white, Shaoxing wine, refined salt, monosodium glutamate and pepper to marinate for a few minutes. 2. Apply thin lard to the bottom of the fish plate, then put ham, mushrooms and white meat in the middle of the fish fillet, put them in the plate one by one, then put them in the head and tail, and steam them in a steamer for about 10 minute. Put the raw juice into a pot, add the soup, salt and monosodium glutamate, thicken with starch water, and pour in sesame oil and lard. Features: The fish is tender, fragrant and mellow. 6 Liang (240g) of main ingredients of laver fillets in Tsing Yi, instant laver 12- 16 slices, 2 Liang (80g) of celery and carrot, egg 1, bread crumbs 1/2 cups, and cornmeal 1/4 cups. Ingredients and gravy: salt 1/4 teaspoons, cornflour 1 teaspoon, a little sesame oil and pepper, and 2 teaspoons of protein. Exercise 1. Wash and dry the willow in Tsing Yi, cut into thick strips and mix with marinade for 5 minutes. 2. Cut celery and carrots into strips; Beat the eggs well. 3. Each piece of laver is wrapped with fish fillets, celery and carrots, rolled up, first glued with raw flour, and then glued with egg liquid and bread crumbs. 4. Fry the fish fillets in medium hot oil until golden brown, and take them out. 5. You can dip it in fruit juice or sweet and sour juice.
What is the correct way to make pickled fish? Please thank the raw materials: sauerkraut (mustard in Sichuan pickles soaked at home), fresh fish (big fish with less thorns should be selected), soaked red pepper (or dried pepper instead), ginger, Chili noodles, spicy bean paste, pepper, Chili noodles, vegetable oil, water chestnut powder and cooking wine. Practice: Scale and gut the fish, wash and cut off the head, then slice the fish, and add cooking wine, water, a little salt and water to adjust the fillets. Take out a large piece of sauerkraut from the pickle jar and cut it into strips (including leaves) with a width of one centimeter, a thickness of half a centimeter and a length of five centimeters. Put half a pot of water in the pot, mash ginger into the pot, then add fish head and pepper, and heat the pot on the stove until it boils for fifteen minutes. Then add pickled pepper, bean paste, pepper noodles, pepper noodles and vegetable oil to the soup, and cook for five minutes. Then put the fish fillets with horseshoe powder into the soup and cook for another five minutes.
What is the best fish for pickled fish? Please thank you. Fish with Chinese sauerkraut is a famous specialty of Kanto. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish. 1, grass carp or snakehead is generally better. 2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity. 3, cut off the shark's fin ... 4, cut the fish into sections. 5. Press the fish segment with one hand and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone and adjust the direction of the knife in time ... 6. Remove the fishbone. Cut the fish head in half, the fish under the slice, the remaining fish bones ... 7. Place the fish horizontally under the slice and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~
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I want to cook fish with Chinese sauerkraut for my wife. How do I make ingredients? Thank you 1 carp (about 1000g) and 250g sauerkraut. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7g. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use. 3. Cut the fish into 0.3cm fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
How about eating fish with Chinese sauerkraut often? Please, thank you, but personally, I think pickled fish is still good!
How to eat Nanjing pickled fish? Ask you how to eat Nanjing pickled fish: four seasons food. /Four Seasons/Aquatic Lei Yu/166. Fish with pickled vegetables is a kind of Sichuan cuisine, which is famous for its unique seasoning and unique cooking skills. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine. Vegetable fish started from fishing boats in Jiangjin Village, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange leftover small fish with farmers' close-up dishes (20 pieces) by the river. Fishermen use sauerkraut and fresh fish to cook soup in one pot, but the soup is really delicious, so some chicken hair shops are transplanted and supplied to diners from south to north. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine. How to cook pickled fish in Nanjing: four seasons are beautiful. /Four Seasons/Aquatic Lei Yu/166.
How to cook sauerkraut is the best? Please thank you for stewing Chinese sauerkraut ribs. First, wash the sauerkraut and control the moisture. Put it in the oil pan and fry the ribs (the ribs should be copied with boiling water for 6 times before cooking). This will make the ribs smell better and save time. Pour the bone soup with low fire into the pot, boil the ribs and sauerkraut together, add ginger slices, garlic slices, onion slices and dried Chili aniseed, and add chicken salt when the soup in the pot is completely milky white and the taste of sauerkraut is blended. When it is completely melted, it can be cooked. It's delicious. Just try it.