Pickled fish, can be described as a famous north and south. Although I dare not boast about how I did it, but at least I got my father’s true biography. In fact, it is very simple to make pickled fish. With a few small details, you can definitely make a superb taste. This recipe is more suitable for people who don't want to make good tastes. Perfectionists don't want to pick them up because of pickled fish sauce.
Black fish killed and washed, I used 3 pounds of black fish, and finally put it in my home insulation casserole. Decompose the fish: cut the fish in the thick part of the black fish into pieces (I will try to make the fish thin, then I will taste more); remove the fish head, fish tail, fish steak (fish cut), etc. as the back The material when making fish soup. Wash the ginger slices, peel the garlic cloves (about half a garlic), and wash the parsley. Add the pickled fish bag in the pickled fish sauce to the fish fillet (when the fish is not tender enough, add some raw flour or egg white), and the cooking wine is slightly salted and evenly marinated.
Heat the wok and pour the oil. Ginger slices, garlic cloves, pepper, and pepper musk. Pour the fish head and other soup into the pot and stir-fry. Pour in the cooking wine and continue to stir-fry. After frying the fish, wait for the boiled water to pour boiling water (pour water or warm water), then open the sauerkraut in the pickled fish sauce, pour the sauerkraut and another packet of seasoning into the pan and cook with the fish soup.
The fish in the pot is cooked until it is cooked for 9 minutes and then poured into another insulated casserole. If the soup is not enough, you can add some boiling water. Try adding salt, pepper and sugar as appropriate (slightly add a little bit of flavor).
After the water in the casserole is boiled, turn to a small fire, and use the chopsticks to evenly pinch the marinated fish fillets into the pan.
Spread the dried red pepper section and the peppercorns on the fillets, sprinkle with the parsley, and boil a large spoonful of oil on it. The sauerkraut can be served on the table.
1. The pickled fish sauce package is the preferred "bridge head card". If it is not available, it can be selected separately, but it is best to have three items of pickled fish bag, sauerkraut bag and seasoning bag. I have tried the "seafishing" pickled fish sauce package and tastes good. 2. People who can't slice fish fillets can let him help you when buying fish, but people in the general market will have thicker slices. 3. If there is no heat preservation casserole, pour the fish fillet directly into the pan and pour it into the bowl. 4. Put the peppers with your appetite, put more spicy, peppers the same. 5. If you don't like the whole pepper (like my mother), don't let go, put the pepper powder in the last fish soup seasoning. 6. If you sauerkraut in advance, it will be more fragrant~~7. In addition, if I buy a small fish, I will like to add some yuba, thousand pieces, bean sprouts, and enoki mushrooms to the pickled fish. It is also super delicious!