Tag Archives: Appetizer

The practice of pickled fish

The practice of pickled fish
[Characteristics] fresh and refreshing, appetite, sober refreshing taste, tommy.
Raw material
The main carp 1 (1000 grams), 250 grams of green sauerkraut old bubble. Materials 1 egg, mixed oil 40 grams, soup, 1250 grams, 4 grams of salt, MSG 3 grams, pepper 4 grams, 15 grams of cooking wine, bubble at the end of 25 grams of pepper, Chinese prickly ash 10 grains, ginger 3 grams, 7 grams garlic.
Production process
1, the carp to the scales, gills, cesarean section, to wash the visceral, take two fan of fish with a knife, split the head and money bone made of blocks. Global green sauerkraut wash and section.
2, the wok set the fire, put a little oil heat, into the pepper, ginger, garlic fried flavor, pour bubble blue sauerkraut stir fry the taste, add soup Shaofei, fish head, fish bones, with the fire cook. Skim floating foam noodles, drop into the fishy wine. Add salt, Hu Xiangtong standby.
3, the fish oblique blade into people 0.3 cm of even the knife fish, add salt, cooking wine, MSG, egg mix, so that fish evenly wrapped a layer of egg pulp.
4, the pot Aochu soup taste, the fish shake loose wok. Use another pot into the oil pan, put the bubble pepper stir end taste, pour the soup pot and simmer for 1 to 2 minutes. Until the fish cooked until cooked, add MSG, pour the soup in the pot.