1. The usual way to make pickled fish is to use ingredients, one bass, four pieces of ginger, two spoons of cooking wine, a small bowl of pickles, and two spoons of soy sauce.
(1) Clean up the perch, dry the surface water with kitchen paper, prepare several pieces of ginger, a small bowl of pickled garlic leaves (2) fry the fish: heat the pan, pour in oil, heat the oil (both the pan and the oil should be hot, so that the fried fish will not stick), slide the fish into the pan, fry slowly on a medium low heat, and do not turn the pan in a hurry! Fry for 7.8 minutes and shake the pan. When the fish slides in the pan, it can turn over. Fry the other side for another 5 minutes.
(3) When frying fish, add ginger slices and cooking wine to remove fishy smell and braise fish with pickled cabbage.
(4) When frying fish, heat another pot. Add oil to stir fry pickles until they are fragrant. The sour taste is aroused.
(5) Add water and boil for a while. If the taste is weak, add salt or soy sauce.
(6) Pour it on the fried fish (or put the fried fish in the soup pot, one thing, ha ha), cover the pot and simmer for ten minutes. The soup has dried up a little, which is good. During this period, use a spoon to pour the soup on the fish to let the fish in evenly.
2. The second is the home-made method of sauerkraut fish, including the use of materials, the amount of fish, the amount of sauerkraut, the amount of scallions, the amount of soy sauce, monosodium glutamate, and the amount of sugar.
(1) Pour a little more oil into the pan. When the oil is hot, put the fish into the pan and fry it.
(2) Pour in a little soy sauce and sugar, then water.
(3) Simmer for a while, then add pickled cabbage and simmer until the fish is cooked and the juice is almost dry. Put the fish on the plate.
(4) Finally, stir fry a little MSG and scallion in pickled cabbage.
(5) After stir frying, pour sauerkraut into the plate and put it on the top of the fish.
3. The home practice of sauerkraut fish is three, the ingredients, many pieces of Wan fish meat, pickled cabbage, a whole garlic, some millet chili, some red chili, some ginger slices, and three spoons of raw flour.
(1) First, spread the fish with cornstarch, marinate the pickled cabbage with millet and pepper water for 20 minutes.
(2) Stir fry garlic in oil, add chilli, add pickled cabbage, stir fry for a while, add a little salt and some oyster sauce, and then put them aside.
(3) Stir fry the fish in hot oil, pour hot water into it, stew it over high fire, pour pickled cabbage into the boiling water, add salt and oyster sauce, soy sauce, and stew it for 10 minutes.
