Kuaishou pickled fish, fresh fish, pickled cabbage and refreshing hard dish for banquets
Ingredients
- Fresh fish 1 piece
- Fish pickled cabbage 1 pack
- Sauerkraut fish seasoning 1 pack
- Starch 2 spoons
- Cooking wine 2 spoons
- Salt 3 spoons
- Zanthoxylum bungeanum 1 small handful
- Dried chili 1 root
Steps
1. After the fresh live fish is slaughtered, rinse it with clean water when you get home. It is faster to slaughter the fish at the fish market and it will not be handled very cleanly. You need to clean it yourself.
2. Chop the fish head and bones into pieces.
3. Use a sharp knife to cut the meat of the fish into slices at a 45-degree angle to the chopping board. Don’t slice the slices too thick, as they will not taste good if they are too thick. About 3 mm is enough.
4. Add 2 tablespoons of salt, 1 tablespoon of starch, and 1 tablespoon of cooking wine, and mix well with your hands.
5. Catch until sizing, marinate and set aside.
6. The chopped fish bones and fish heads are also marinated with salt and cooking wine without adding starch.
7. Rinse the fish pickles and squeeze out the water.
8. Cut into thin strips and slices for later use.
9. Put oil in the pot, a little more than usual for cooking. After the oil is hot, add fish pickled cabbage and pickled fish seasoning packets and stir fry.
10. Fry for 3-5 minutes. The sauerkraut will be fried thoroughly and the sour taste will be brought out.
11. At this time, you can pour in the fish bones and fish heads and stir-fry together.
12. Stir-fry the fish bones for 2 or 3 minutes until they change color.
13. Add boiling water to cover the sauerkraut and fish bones.
14. After the fire is boiled, turn to medium-low heat and simmer for 5 minutes until the meat on the fish bones is cooked through and the flavor of the sauerkraut is completely dissolved into the soup in the pot.
15. Use a slotted spoon to remove the sauerkraut and fish bones and put them into a basin.
16. Turn to the lowest heat, put the marinated fish fillets into the pot one by one, turn to high heat after all the fish fillets have been added, take them out immediately when the fish fillets change color.
17. Place the fish fillets on the sauerkraut.
18. Pour the sour soup in the pot into the basin.
19. Place some chopped dried chili segments and Sichuan peppercorns on the fish fillets.
20. Heat a large spoonful of oil in the pot. When the oil is hot, pour it all over the peppercorns. The aroma of the peppercorns and chili peppers will be stimulated at once.
21. Finally, sprinkle a few green and red chili peppers for garnish.
22. The fragrant, spicy, sour and refreshing pickled fish is ready.
23. Detailed picture of pickled fish.
Tips
- 1. When marinating fish, it must be marinated to taste. It is better to be slightly salty than too bland, otherwise the flavor will not be tasted. .
- 2. When filling the fish fillets, turn on the fire to the minimum. If the fire is high, the fish fillets will not be cooked at the same time, so the fire should be turned on first. to minimum, then turn to high heat after the fish fillets are done.
- 3. Take the fish fillets out when they change color, otherwise the fish will be old and you won’t be able to taste the freshness of the fish.
- 4. Be sure to pay attention to safety when pouring oil in the last step.
