How to make pickled Chinese cabbage fish

Health benefits

White sugar: promoting blood circulation and removing blood stasis

Ingredients

Perch (about 1.5 pounds) 1 piece

Pickled Chinese cabbage 400g

100 grams of salad oil

12 red dried peppers

6 pickled peppers

40 Red Robed Sichuan Peppers

Moderate amount of salt

1 gram of white pepper powder

10 grams of cooking wine

3 grams of white sugar

Soaked ginger in 2 slices

Three cloves of garlic

Moderate amount of fresh soup

1 egg (using egg white)

How to make pickled Chinese cabbage fish

1. It's very important to make good pickled Chinese cabbage fish fillet. Say more. After cleaning up the fish, make a cut at the head and tail of the fish.

2.Then cut from the back of the fish along the bones.

3. The knife should be tightly pressed against the fish bone and slowly sliced open.

4. Slice the entire fish body. Make the other side the same way.

5. The knife is at a 30 degree angle to the cutting board, and the fish body is sliced into thinner pieces.

6. Add 5 grams of cooking wine, white pepper, egg white, and an appropriate amount of salt to the fish fillet.

7. Gently grab the fish fillets and marinate for 10 minutes.

8. Wash and cut pickled Chinese cabbage into inch sections.

9. Prepare the seasoning and seasoning, cut half of the dried red pepper into sections, and slice the garlic. If you haven't soaked ginger, you can cut two slices of ginger.

10. Add 40 grams of oil to the wok and stir fry over low heat until fragrant, with half of the Sichuan peppercorns and red dried chili sections.

11. Add soaked ginger and garlic slices until fragrant.

12. Add pickled Chinese cabbage and pickled peppers and stir fry until fragrant.

13. Add an appropriate amount of fresh soup and remaining cooking wine, bring the fish head and bones to a boil over high heat, and cook for 15 minutes.

14. Add white sugar and an appropriate amount of salt to season.

15. Put pickled Chinese cabbage and fish head and bones into a big bowl.

16. Turn down the heat and cook the fish slices one by one.

17. Put the fish fillets into a bowl.

18. Heat up the remaining oil in another pot, stir fry until fragrant with the remaining dry red peppers and Sichuan peppercorns.

19. Pour it over the fish fillet and garnish with cilantro.

20. Try it?

Tips 

If there is no fresh soup, use water and add a little MSG to enhance the freshness. When catching fish fillets, be careful to avoid scattering them. After each piece of fish is placed in the pot, do not move. When you see the fish start to curl, turn off the heat and let it grow for one or two minutes. Fish fillets are easy to cook, but if cooked for a long time, they become less delicious. Also, you need to prepare a large bowl.

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