The practice and steps of pickled black fish

Ingredients and seasonings for pickled black fish:

Winter melon cubes, shiitake mushrooms, mushrooms, straw mushrooms, dried prawns, minced meat, ginger, onions, salt, pepper, sesame oil

1. Kill a mullet, scrape off the scales, chop off the fish head, slice it into two large pieces of fish meat, chop the bones and fish bones in the middle into fish fillets; cut the fish meat diagonally into fish fillets. First add a little salt, sugar, cooking wine and pepper, mix well, then add an egg white and mix well, finally add a tablespoon of cornstarch and mix well, marinate for 15 minutes.

2. Heat the pan, pour in 3-4 tablespoons of oil, stir-fry a small bowl of chopped green onion, ginger and garlic over low heat, add 2-3 tablespoons of Pixian bean paste and 1 tablespoon of chopped chili pepper, and boil out the red oil.

3. Add the chopped pickled mustard greens and stir-fry until fragrant.

4. Pour in a large bowl of boiling water, add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of chicken stock, cover and bring to a boil.

5. Add the marinated mullet slices and boney fish fillets and cook together. Use chopsticks to gently spread them out, then sprinkle with green garlic segments and cook for 3-4 minutes.

6. Put it in a big bowl. The sour, fragrant and spicy pickled mullet is ready. The fish is tender and the soup is sour and slightly spicy. What are you waiting for? Let's start eating!