How to cook pickled fish

With the continuous improvement of life today, people's requirements for diet are getting higher and higher. If they want to eat safe and nutritious food, of course it is best to cook it at home. Today I will introduce the recipe of pickled Guizhou fish to friends who like to cook.

1. Wash the fish. Usually the gills and internal organs have been cleaned in the market. Slice the meat on both sides, leaving the bones in the middle. It doesn't matter if there is meat on the bones.

2. Chop the middle bone into 3cm long pieces, and cut the meat on both sides into 3cm long pieces. Use the knife to cut the meat in half. Do not cut it off. This way, the meat will not clump together when put into the pot, but will spread out naturally.

3. Put the cut fish in a bowl, add a small spoonful of salt, a little MSG, and a little pepper powder, mix well and marinate for about 15 minutes

4. Pour two tablespoons of cooking wine and mix well and marinate for 30 minutes

5. Add 2 tablespoons of lard to the wok. If you don't have lard, you can use regular cooking oil or use a little more fat pork belly to stir-fry it until the oil comes out.

6. When the oil is 60-70% hot, add the chopped ginger, garlic and green onion and stir-fry.

7. Add the mushrooms and stir fry for a few times

8. Pour 2 liters of water or broth, add a small spoonful of salt, two tablespoons of oyster sauce, 6-7 crushed peppercorns, and wait for the soup to boil, then turn down the heat and simmer.

9. Simmer for about 30 minutes, longer is better. When the soup is thick, pick out the onion and ginger. It is also okay if you don’t pick them out. It is mainly for the sake of appearance. Pour the soup into the soup pot and simmer again (low heat)

10. Wash the wok and add oil

11. Put the fish head in and fry it

12. Shovel the fish head into the soup and continue to simmer

13. Stir-fry the pickled cabbage in a wok for a few times

14. After the aroma comes out, scoop it into the soup pot and simmer with the fish head and mushrooms for about 20 minutes

15. Add two tablespoons of dry starch to the marinated fish and mix it with your hands. If there is less water in the fish, you can add a few drops of water, but generally it won’t be because of the cooking wine.

16. Turn up the heat and put the fish that has been seasoned with starch into the soup pot. When putting the fish in, pull it to the end so that it is spread out. Because one person has both hands occupied, it is impossible to take a photo. Turn off the heat until the fish is cooked, which takes about 7-8 minutes.

17. Heat the oil in a wok until it is 60-70% hot, turn off the heat, and add the peppercorns and dried chilies.

18. After the aroma comes out, pour the oil, chili and pepper into the fish and you can serve it.

After reading the above introduction to the recipe of pickled fish, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.