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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

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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

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 and marinate them with salt and cooking wine, and put the fish slices separately and also marinate them with salt and cooking wine, about 10 minutes is enough. Beat one egg white and mix it with the fish slices until evenly coated. Cut the pickled mustard greens into small sections, wash them 3 times to remove some of the saltiness, and set aside.

3. After heating the pot, add a little oil, not too much, too much will make the soup greasy, use chopped scallions, garlic and ginger to burst the pot, put in the marinated fish bones and fish head, stir-fry briefly, add water, add a bit more water, enough to cover the fish bones, add MSG, add dried chili peppers, if you like spicy food you can add more, if you do not like spicy food you can just add one dried red chili as a garnish for good looks. Put in the pickled mustard greens, bring to a boil, cook for a long time to make the soup more delicious. At this point you can taste the saltiness of the soup, and add salt as needed (because salt was already added during the earlier marinating, and the pickled mustard greens are also salty).

4. Put the fish slices into the pot, and once the fish slices are cooked, immediately take the pot off the heat. Do not overcook the fish slices, or they will not taste good.

5. Finally add a little chopped cilantro, serve it in a large soup bowl, and it is OK.

Features: The fish slices are fragrant and tender, and the soup tastes especially delicious.

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