Sihai network

"Star" fans must learn the classic practice of kimchi fish, let the kimchi girl envy it

Since "from the stars you" hot in Asia, people have a new understanding of South Korea, South Korea's most famous is kimchi. Recently, the Internet crazily spread "Legend of Lu Zhen" in South Korea, which attracted kimchi sister, and made me think of my favorite kimchi fish. If you also have a special liking for kimchi fish, you might as well learn the following, brighten your cooking skills in your spare time, and comfort yourself!

How to make pickled fish:

Ingredients: 3 kg grass carp, 1 kg pickle, proper amount of seasoning salad oil, 1 tbsp vinegar, 5 pieces ginger, 5 pieces garlic, 20 pieces pepper, 3 tbsp soy sauce, 1 tbsp sesame oil, 3 tbsp Pixian bean paste, 1 green onion, 2 tbsp sugar, 1 coriander.

Remove scales and viscera of grass carp, wash and cut into 2-3 finger wide sections, then cut from the middle. Cut Sichuan pickles into strips and set aside

Pour soy sauce and cooking wine into the fish and marinate for 15 minutes

When the oil is hot in the pan, put ginger slices and salted fish skin down, let it stand, fry it over low heat for two or three minutes, add cooking wine to taste, and don't turn the fish during the process. Use the time of frying fish to make seasoning: mix Pixian Douban, Zanthoxylum bungeanum, soy sauce, vinegar, sugar and scallion

Pour the prepared ingredients into the pot, sprinkle the pickle strips on the fish, add hot water to half of the fish, and simmer for 20 minutes over medium heat. Sprinkle chopped coriander, minced garlic and sesame oil before leaving the pot.

Tips for making pickled fish

1. This pickled fish has been improved in practice. First of all, when frying the fish, there is no need to turn over. The main seasonings are mixed evenly in advance, and then the pot is added. Finally, the noodles are sprinkled with pickled vegetables for stewing. These steps will avoid the trouble of frying the fish that the novice is most worried about.

2. When the pickled fish is out of the pot, it must be sprinkled with a handful of coriander to improve its taste. Moreover, it has to be packed in a big pot. It is bright red and oily, which is a bit of the forthright atmosphere of the so-called "Lake food" outside. Large pieces of fish infiltrated into the slightly acidic pickles, eating very refreshing. Such delicious and simple 'pickled fish', I believe that even novice you can do very delicious. If you stew on a large pot of rice, of course, is a perfect match!