Pickled fish

Overview

I took a one-day trip to the countryside on May Day, and by the way, following the recent popular China on the Tip of the Tongue, let’s take a trip to the rural delicacies on the tip of my tongue, haha, a true gift of nature and the hard work of the working people. Get some land, grow some fruits and vegetables, and raise some small fish. . . . No need to rush to get up and go to work. . . . It seems better. Ba Guo is just imagination, purely imaginary. . . How can you live if you don't work and have money? . . .

Tags

• private kitchen
• egg white
• ginger
• msg
• oil
• sauerkraut
• water starch
• zanthoxylum bungeanum
• grass carp
• red pepper
• salt

Ingredients

Steps

1. 1 Making pickled fish is actually not difficult, and many people can do it. I think the most important thing is to do two things - washing the fish. Don't think that washing is easy. There are tips. First, you need to remove all the dirt. You need to brush the black layer in the fish's belly. You need to remove the fishy lines from the fish. Generally, make a crosswise cut under the gills and a crosswise cut above the tail. There will be a fishy line in the middle of the meat, and two very thin lines on both sides.

   

2. 2 Second thing – boneless fillets. Many people say it is difficult but it is not difficult at all. You can put a gauze on the chopping board, or keep the chopping board away from water to increase the friction. Hold the fish in one hand and the knife in the other at a 45-degree angle, and order the knife quickly. We are not veterans so don’t be impatient. It will definitely produce beautiful fish fillets. As for removing the skeleton, first remove the head and tail, and then slowly remove it close to the fish skeleton according to the structure of the fish. This requires more practice. . . .

   

3. 3 Did you see it? Did you see it? It’s just so thin

   

4. 4 This is the main material

   

5. 5 Add oil to the pan. When the oil is hot enough to smoke, add the fish bones and stir-fry until the color changes.

   

6. 6 Stir the fish fillets in the egg white and a small amount of water starch, and blanch in another pot of boiling water for 2 minutes. Remove from pan and place on top. Add an appropriate amount of oil to the pan, add garlic, ginger, green onion, Sichuan peppercorns, and red pepper and stir-fry for a few seconds, then pour it directly on the fish out of the pan. If you want it to be more fragrant, you can put some white sesame seeds on the fish before pouring the oil to make it taste more fragrant.