Chongqing pickled fish recipe

• 

  1.This is part of the material

• 

  2.Preliminarily process the fish, separate the fish meat, fish bones and fish heads, break the fish heads in half, separate the fish bones and fish meat into slices

• 

  3.Put the fish bones and fish heads together, put the fish fillets together, add salt, pepper, cooking wine, and eggs to the fish fillets.Add soybean flour, fish bones, salt, pepper and cooking wine until evenly mixed.

• 

  4. Pickled pepper and wild san pepper cut into pieces Short paragraph

• 

  5. Slice pickled ginger, shred sauerkraut

• 

  6.Enoki mushrooms and oyster mushrooms torn apart

• 

  7.Put some oil in a pan and fry the fish heads, bones and tails until golden and take them out

• 

  8.Put oil in the pot and heat it to 60% temperature.Add pickled peppers and ginger and stir-fry until fragrant.Stir-fry the fish heads and fish bones until the skin is tight.Add fresh soup, add enoki mushrooms, oyster mushrooms, and cooking wine.Salt, MSG, pepper,

• 

  9. Boil until the flavor comes out, take it out and put it into a bowl.In a small pot over high heat, lightly float the fish fillets and cook until cooked through, then transfer to a plate.

• 

  10.Sprinkle the garlic, add oil to the pot and cook until 60%.Heat the oil and fry the pepper until fragrant.Turn off the heat, pour on the garlic and sprinkle with chopped green onion.