Ingredients: grass carp
Seasoning: oil, lard, sauerkraut, wild pepper, red pickled pepper, scallions, shallots, ginger, garlic, eggs, Sichuan peppercorns, dried chili peppers, salt , pepper, cooking wine, chicken essence, white sesame
Production steps:
1. Slaughter the grass carp, clean it and change the knife. First cut off the head of the fish, stick it to the backbone of the fish, fillet the fish, and then fillet the fish. Remember to put a towel on when filling the fish to avoid hurting your hands. Chop the remaining fish bones into pieces. Put it into a basin, add water to clean it, drain it and set aside.
2. Use an oblique knife to slice the fish into thin and uniform slices. The thickness of the fish slices is about 2 mm. If it is too thin, it will easily break during cooking. Put the filleted fish fillets into a basin, add water to clean them, squeeze out the water from the fish fillets, add salt, pepper, appropriate amount of cooking wine, and mix evenly. Then beat in the egg white, then add an appropriate amount of cornstarch, and mix evenly again.
3. Put the sauerkraut in a basin, add water, wash off impurities and excess salt, and squeeze out the water. Cut into shreds with a knife and put on a plate. Prepare an appropriate amount of chopped wild pepper and red pickled pepper. Then prepare a little dried chili pepper and Sichuan peppercorns, as well as green onions, ginger, and minced garlic.
4. Heat the pot, add an appropriate amount of oil, and when the oil is hot, add onions, ginger, garlic, and wild pepper and stir-fry until fragrant. Then add the sauerkraut and stir-fry to dry out the water in the sauerkraut and fully bring out the aroma of the sauerkraut. For about 2 minutes, stir-fry the sauerkraut until fragrant and set aside.
5. Take another pot, add a little oil, and fry the fish bones. This can better remove the earthy smell of the fish, and the fish soup will be whiter and more delicious. After frying one side, turn the other side. Fry both sides until the fish bones turn white, then add boiling water. After the water boils, pour in the fried sauerkraut and knock off the foam.
6. Start seasoning, add a spoonful of edible salt, a spoonful of chicken essence, and an appropriate amount of pepper, and cook for about 2 minutes. When the fish bones are cooked, use a slotted spoon to remove the fish bones and put them into a basin.
7. Next, add the fish fillets one by one. Don't move it after putting it in the pot to prevent the batter from falling off. After the starch on the surface of the fish fillet is set, gently push it with a spoon. At this time, add some white vinegar. After the water boils, cook the fish fillets for about 30 seconds. Take it out with a slotted spoon and put it into a basin, then pour in the original fish soup and sprinkle with minced garlic and fried white sesame seeds.
8. Take another pot and add appropriate amount of oil and a little lard. Adding lard can make this dish taste more delicious. Heat the oil until it is 70 to 80% hot, turn off the heat, add dried chili peppers and Sichuan peppercorns and fry them until fragrant, pour them on the fish, and the fragrance will hit your face immediately. Finally, sprinkle with chopped green onion, and our sour, spicy and appetizing pickled fish is ready.
The pickled fish made in this way has a smooth and tender texture and a delicious soup. When the weather gets cold, I make a bowl of it and eat it, which really warms my whole body. Friends who like it can save it and make it for their family members when they have time. If you like this pickled fish dish, would you like to give it a thumbs up? Thank you for your attention and sharing different home-cooked food every day.
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