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How do you make delicious Suancai Yu (pickled mustard green fish soup)? A five-step cooking method to help you make it easily
Ingredients: Grass carp or common carp, grass carp is best, about one and a half jin in weight is better. One head of pickled mustard greens (the reason I say one head is because pickled mustard greens made from kohlrabi are generally pickled one head at a time). Steps: 1. After cleaning the fish, remove the fish head, slice the fish meat off and cut it into small slices. Chop the fish bones into small sections. If the pot is not big, you can keep the fish head for making fish head soup later. If the pot is big enough, you can cook the fish head together as well. 2. Put the fish bones and fish head together with salt and cooking wine
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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How to make braised tilapia with pickled mustard greens, fresh, savory, appetizing and great with rice
Ingredients: one tilapia (about 500 g), half a pack of pickled mustard greens, washed and shredded (authentic Chaoshan pickled mustard greens are best), two or three scallions cut into sections, three or four slices of ginger cut into shreds, and the seasonings are light soy sauce, cornstarch and salt. One more note: my family never uses monosodium glutamate in cooking, to keep the original flavor. Method: wash the fish, score it crosswise and lengthwise on both sides to let the flavor seep in, then on the fish body
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How to Make Pickled Vegetable Stir-Fried River Shrimp, sour, fragrant and appetizing with rice
Cuisine: Sichuan cuisine Main ingredient: river shrimp Auxiliary ingredients: Sichuan pickled vegetables, green and red hot peppers, radish Seasonings: salt, chicken bouillon, soy sauce, white sugar, cooking wine, dried chili peppers Cooking method: 1. Dice the green and red hot peppers, radish and pickled vegetables separately, place a pan over heat and pour in oil, and once the oil is hot add the river shrimp, fry until crisp and remove; 2. Leave the base oil in the pan, add the dried chili peppers, pickled vegetables, hot peppers and radish and stir-fry over high heat, add cooking wine, white sugar, soy sauce, chicken bouillon and salt to season, add the river shrimp and stir-fry
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