The novice aquatic product series continues to challenge the fish dishes today. This dish is the pickled fish. I have studied the practice, including boiled fish. I feel that the sliced fish fillet is the main difficulty for this dish. For me, whether it is fried or boiled, it will not make it too bad to have some cooking experience. In addition, for the first time, I used the finished sauerkraut fish bag, which is convenient and guaranteed. Therefore, I concentrated all the firepower on the piece of fish. I thought that as long as I overcome this difficulty, I will make more authentic pickled fish in the future. And boiled fish is still difficult.
Knocking along the part of the fishing rod, I feel the obvious resistance is cut to the fish spine, pause
Slowly level the knife and then cut it over the level of the fishbone. (If this process is a novice for the first time, the relationship between the fishbone will feel the direction in which the resistance is very large. Move, you will doubt whether there is any problem with the depth of the first knife, but relax, slowly move the blade, look for the sense of flesh, and finally find a path with relatively small resistance. There will still be some fishbone obstruction in parallel cutting, not so smooth, but Can be the largest and most complete fish belly meat)
After the film is finished, turn the fish over, and the fish on the back of the same method.
After the two sides are good, we cut off the head and tail, cut the spine into several spares, and start preparing the fillets.
The fish fillet is the one that I started from the fishtail to the head of the fish. I tried the left to right piece first, put the fish tail on the left side, the fish skin down, the lower knife and the fish grain in a similar direction, slanting the piece The first knife is a few millimeters left and the second knife is completely cut. Repeatedly, the thickness of the lower knife is even, and the first fish is cut. (The process will also feel the resistance of the fishbone. Don't worry, rest assured that the fishbone causing the resistance is broken.)
A good piece of fish fillets should be turned over by hand to have a tiled effect. If you do not open the two pieces, it will still be closed.
Next, the kipper, usually starch and a little salt, I used the pickled fish bag, including a packet of sauerkraut, a packet of marinade, a packet of soup, directly open the marinade to separate the fishbone and the fish fillet Mix well for 15 minutes.
Oil under the pot, fry the fish head and fish bones after the oil is hot, both sides are fried, then the fish can be fried
Another oil fried sauerkraut, I am lazy, smashed the fish bones around, the sauerkraut in the middle of the oil
Add the onion, ginger, garlic, and stir fry with the sauerkraut. The fish bones are always on the side.
Add water without fish bones, better hot water
Bring the fire to a boil. If you want to make a white soup, you can keep the fire for a while, the soup will be white, but the water will start to increase.
Roll to the soup color gradually, or simmer for 15 minutes or so, add the third package of pickled fish bag, soup package
After that, the marinated fish fillets are sliced into the soup.
Don't take a few minutes, the fish will be white and mature, and a chopped green onion will turn off the fire. The more spicy way is to bring it to the bowl, add the onion, garlic, pepper and pepper on the surface, and a spoonful of hot oil is hot and drizzled on the spices. I omitted it to reduce the amount of oil. This taste is enough for the family to taste.
1. For the first time, the novice can buy the finished sauerkraut fish bag like me. If you are skilled, you can also mix it with your own season. Usually you have to buy the sauerkraut in the market. Add a little starch to yourself. You can also use the soup bag. You can eat the original sauerkraut. Fish soup is healthier; 2, my approach is lazy co-ordination law, no other pot, a pot to complete, the order of cutting has also been adjusted, suitable for small home operations, but not standard formal practices; 3, in the end there is no code spice oil, mainly for health, you can also drip, may be more fragrant; 4, buy fish, don't learn me, or buy big ones :) 5, the first piece of fish experience: the first knife cut from the back of the fishing rod, there is a feeling of being deceived, I read so many pieces of fish fillet tutorial, only look at the picture does not think that is to put two pieces of fish belly pieces I lost it, but after I cut the knife, the knife was a bit of a sense of resistance. I was so anxious and sweaty at the time. I don’t know what to do next. I don’t know if my knife is right, and slowly move the blade for a long time. The feeling is that the first step of the flesh of the fish belly is completed, and then the piece is turned over quickly. So this must be tried by yourself. It is not difficult to try it. The key is not to be impatient and find the feeling.