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What does Boiled Fish with Pickled Cabbage and Chili have to do to taste it?

When making Boiled Fish with Pickled Cabbage and Chili, do not directly cook the fish fillet in the pot, but put the fish fillet in a bowl and marinate it for a period of time, so that the fish fillet is fragrant, tender and delicious, and you are not afraid to break the fish fillet when cooking. In addition, pay attention to two details. Sauerkraut should be fried in the pan, do not directly stew, fish bones and fish head had better be fried, so that the stewed soup will be more rich.

If the fish is not fishy at all, there are many key steps to sum up: remove the teeth in the fish's head; clean the black membrane in the fish's belly; remove the tendons; wash the fish bones and fillets to remove impurities and blood. When cooking the fish bones, turn on the fire, the soup is whiter and more fresh, of course, not too big to stew the meat of the fish bones. The fish fillet should be slightly larger, cut along the lines of the fish, and the fragile degree should be slightly better with sweet potato starch. Don't stir the fish into the pot, just shake the pan.

The practice will kill good fish, remove the black membrane and viscera, lift the bones, and slice them into slices. Rinse repeatedly until the water is clear and drain. Add salt, pepper and shredded ginger and grasp well. Put half an egg white and cornflour and marinate for about 15 minutes until the fish is flavored. Sliced sauerkraut, sliced ginger, part of garlic sliced, wild mountain pepper cut.

How do you marinate the whole fish?

1. Wash the fish with salt and stir-fry with pepper until fragrant, and rub it on the fish by heat. I don't use my hands, it's very hot. I use a small spoon. Then marinate it for one night and you can dry it outside. It usually takes about 10 days to dry, depending on the size of the fish. If the fish is salty, keep it at room temperature, and keep it in the freezer if it is not salty.

2. Salted fish pickling method: choose the common fat-headed fish, after dealing with the fat-headed fish, we need to remove the fish head, we only need to marinate the fish body. You can use fish heads to make soup. Prepare the salt and fish ingredients at 1:15, spread the salt evenly on the fat-headed fish god, make sure all parts are smeared evenly, then marinate the fish in a cool place, and pay attention to turning the fish over every day.

3. The preserved fish is long enough to keep for several months under dry and ventilated conditions. When pickling spicy fish, it can be either whole or chopped. The whole cured fish is easy to be preserved and chopped for a short time, and can be cured successfully in time. The cured fish made by colleagues in Hunan will also be put into a seasoning jar filled with chili sauce to taste. The salted fish is very spicy and delicious.

4. First prepare a big fish, remove the internal organs and gills and then clean it, then cut off the head and cut the body into small pieces. Cut off the head should not be pickled in it, the head can make soup with soybean sprouts, or make minced pepper fish. Sprinkle the fish pieces with chili powder and salt, then put on disposable gloves and rub them over and over again to make it easier to taste.

5. Pepper 8g method / step 1 here we choose small fish. First of all, remove the scales and intestines from the fish. Please click to enter picture description 2 and clean it. Please click on the input picture description 3 to wash and drain, add salt and mix well. Please click to enter picture description 4 and then mix with pepper, and you can also add pepper. Please click to enter picture description 5 and then add food oil and mix well.

Rongjiang special cuisine + how to cook salted fish?

1. Prepare ingredients: 2 grass carp and appropriate amount of pepper. Grass carp choose the slender one, which looks better and tastes better. Prepare ingredients: a bag of salt, the right amount of liquor. Detailed practice: the right amount of pepper, a bag of salt, do more salted fish salt. In addition to pepper, in fact, you can also add star anise, incense leaves, cinnamon, cumin and so on, so that the taste is more fragrant, a little easier to use pepper is also possible.

2. First, break the fish, remove the fish viscera, break all the fish, then sprinkle with salt, sprinkle each fish (sprinkle less salt if you like sour spots), marinate the fish (meat) for one night after that, remove the water from the fish (meat) (the water is used for later glutinous rice); the next day, stir the steamed fresh glutinous rice with chili noodles, pepper powder and liqueur and stir well.

3, the specific method is: first burn the fire (preferably with charcoal fire), sharpen both ends with a wooden stick, insert one end into the mouth of the fish, insert the other end of the exuberant fire into the soil, bake it next to the fire, and often turn it over until the fish skin is burned to yellow or slightly scorched.

4. There are two kinds of pickles: jar system and barrel system. Jar system means that rice water is loaded into the jar and heated by the fire pond to ferment it into sour soup, and then boil fish, shrimp and vegetables in sour soup as the most common dishes in daily life. The shrimp paste that is often eaten among the people is also made from altars. Pickled fish, pickled pork chops, steaks and pickled chickens and ducks are mainly made in tubes. There are two kinds of barrel: wooden barrel and bamboo barrel. It is best to make pickled fish in winter. The longer the pickling time is, the more mellow the taste will be.

5. Then use glutinous rice and wheat to make maltose dilute, add sesame, walnut kernel, granulated sugar and rose candied fruit, rub and cut into thin slices or strips, which becomes sweet and crisp sesame candy with rose flavor. 2. Zunyi bean noodles Zunyi bean noodles is a traditional snack with all kinds of color, flavor and flavor. Soft and smooth, spicy flavor, special flavor. Originally made by Buddhist plain noodles, it was created at the beginning of the 20th century.

The process of making pickled fish

Step 1: step 1, step 2, cut the cured fish into 2cm-wide blocks, step 3, soak the cured fish in warm water for 30 minutes, step 4, remove and drain and absorb water with kitchen paper towels, step 5, add proper amount of oil to the wok, heat to 70% heat, place the cured fish skin down, fry until golden on both sides, then add cooking wine, soaked sauce, ginger, star anise, pepper, pepper and garlic. The heart is beautiful radish, stir-fry for a while.

2. Remove the scales and internal organs of the bought fish, wash them, and put them in a basin. Pickled fish, two or three of the best, easy to taste, easy to store, if more than half a jin, then after washing, cut the fish into small pieces. Spread out figure 2: 5 and sprinkle salt, pepper and pepper on the washed fish. Salt is prepared according to the proportion of half a jin of salt in ten jin of fish, and can also be adjusted according to individual taste.

3. Operation procedure: put the fish eviscerated in the basin, do not wash. Sprinkle with the right amount of salt and start smearing. Finish one side and flip and continue to wipe the other side. Spread all the fish with salt evenly and let them sit for two hours and let the salt soak into the meat. Rinse the salt off the surface of the fish with clean water after two hours. Put it in a ventilated place in the sun to dry for half a day. Just bask in the sun until the surface is hard.

4, practice: break the fish from the back, remove all the internal organs, do not wash with clean water, directly salted both sides, be sure to smear evenly, and then give a little pepper. Then seal it, press it with stone, and then marinate it for 3 days, turn it over and pickle the other side. After 4 days, the fish can be brined, and then the fish can be washed and dried in the sun. It can be dried and stored in the shade in about a week.