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Century-old intangible cultural heritage [old jar kimchi] authentic Sichuan pickled two thorn strips pickled pepper 600g bottle ¥32.8 purchase
Kimchi fish
Cooking Method: Fry and cook.
Flavor type: sour and spicy.
Scope of application: hot dishes for feasts, light meals for the masses.
raw material:
Fresh crucian carp (three tails) 500 g
30 grams of pickled red pepper
50 g of pickled greens
20 g pickled ginger
25 g chopped green onion
Mash juice 10 g
Refined salt 2 g
7 grams of sake
Wet starch 15 g
400 g of clear broth
Ginger rice 7 g
10 g of garlic rice
Vegetable oil 100 g
Preparation Method:
1. After the fish has undergone preliminary processing, cut four knives on each side of the fish body and smear a little fine salt. Cut the pickled greens into 4 cm long thin strips. Pickled chili peppers, pickled ginger finely chopped.
2. Put the pot on the high heat, a little vegetable oil will be boiled evenly, after heating, the fish will be fried into two sides of the slightly yellow scooped up, the other vegetable oil in the pot will be boiled to 60% oil temperature, under the minced pepper, pickled ginger, ginger rice, garlic rice, pickled vegetables stir-fried, mixed with clear soup, under the fish, mash juice, shao wine, the fish on both sides of the boil, from the plate, with wet starch to collect the juice, sprinkle with green onions to drizzle the juice on the fish.
Features: Kimchi is a specialty of Sichuan, used to grill fish, its taste is naturally sour and spicy, the fish is tender and tender, and the style is unique.
Operation Essentials:
1. Choose aged kimchi with normal taste and wash it with water.
2. Soaked ginger and pickled pepper should not be chopped too finely, and the pepper should be seeded.
Think about 1. Is the fish in this dish fried or fried well?
2. Choose which kimchi to make this dish best.
