Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Ingredients
Grass carp ( two catties ) | Sauerkraut ( 400g ) |
Winter melon ( 200g ) | Seafood mushroom ( 200g ) |
Ginger slices ( appropriate amount ) | Garlic (appropriate amount) |
Millet Spicy ( Moderate amount ) | Raw Smoke ( appropriate amount ) |
Dark smoke ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Salt ( appropriate amount ) | Cornstarch ( appropriate amount ) |
Cooking wine (appropriate amount) | Zanthoxylum bungeanum ( appropriate amount ) |
Warm water ( appropriate amount ) |
How to cook pickled fish
1.Buy fresh grass carp, the store will clean it, fillet the fish, add ginger slices, cooking wine, salt, and cornstarch to pickle it.
2. Pickle fish bones, fish heads and fish tails in the same way.
3. Wash the sauerkraut several times, squeeze out the water, and cut into sections.
4. Slice the winter melon and wash the seafood mushrooms and set aside.
5.The ingredients are ready.
6. Do not put oil in the pot, add sauerkraut and slowly fry to dry the water, remove and set aside.
7. Heat the oil in the pot and add the fish bones to fry.
8. Fry the fish bones and remove them.
9. Leave the bottom oil in the pot and stir-fry the condiments until fragrant, add the sauerkraut and stir-fry.
10. Add warm water after frying until fragrant.
11.After the water is boiled, add the fried fish bones and make soup.
12. Add winter melon, seafood mushroom, some salt to the soup, cook for another five minutes, then add Fillet, cook for another three minutes.The fillets are thin and easy to cook.
13.This is a home-cooked version, not the regular Hunan cuisine.Everyone is welcome.
Tips
Be careful when filling fish and removing fish bones.
Fish must be marinated.
It is best to fry fish bones until they become fragrant, so that the soup becomes thick and white.
The sauerkraut needs to be fried.
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