hello everyone I'm WANG GANG
Today I want to share with you
fish with pickled mustard greens
We select a fresh grass carp (about 1000g)
first we kill it and let drain the blood
the objective is to reduce the odor and to improve the quality of this dish
clean the fish scale with small knife
cut open the fish belly , clean the gills and organs
the black membrane inside the belly has much bacterium
so we need to clean it to prevent infections
next we prepare the fish
before cutting the fish , we scrape off mucus on the fish
the mucus has strong odor,
after the mucus is cleaned, it will be more stable when slicing it
we cut from the tail of the fish
cut along the backbone toward the head
the cut it into halves
cut the side with backbone toward the head with the same method
cut off the upper half of the head at position of the gills
cut the lower half of the head at the position of below top fin
take off the tooth of the fish
the tooth has strong odor, so must be removed
next we chop the bone into pieces and put them together with the head
cut off the belly and chop into pieces
flake the fish into slices (3mm)
the slices should not be too thick, or there will be thorn
next we process the fish bone and the fish slices
add 3g salt in the fish bone and fish head
add some beer
stir for 1min
clean and drain the fish
adding beer and salt can remove the remaining blood and reduce odor
next we process the slices
add some salt and beer into the bowl
stir gently for 1 min
add water and clean the slices when you can feel it is sticky
the slime must be totally cleaned
so that there will be no odor in the fish
Squeeze out the water of the fish slices and prepare to the next step
add 2g salt
add a little white pepper
add beer(20g)
stir in the same direction for 1min
until the fish fully absorb the flavouring
add half egg white
to make the fish smoother
add 5g Potato starch, stir well and marinate for 10mins
next we prepare the ingredient
prepare Chinese Sauerkraut(pickled napa cabbage)（200g) cut into pieces
pickled radish 100g, cut into thin slices
pickled ginger 50g, cut into thin slices
Wild pepper 30g, mince up
some pickled red pepper, mince up
the red pepper is used for garnish, not needing much
first we add some water into the wok
boil the Chinese Sauerkraut for 2mins
to balance the Salinity and acidity
drain the Sauerkraut
clean the wok and fry the Sauerkraut for 2mins
until the Sauerkraut is dry
the objective is to make the Sauerkraut crunchy
put the Sauerkraut aside
then we heat the pot
add some base oil
heat the oil into 60% temperature， and add the ginger, wild pepper, and radish
add the Sauerkraut
fry with medium flame for 1min
to saute all the ingredient
put all the ingredient aside
clean the pot and prepare to fry the fish head (and fish bone)
first we heat the pot
add some Vegetable oil and smooth the wok
pour out the oil and add some oil again
heat the oil 60% , and put in the fish head and bone
fry with medium flame, until the bone turn golden brown
the fish bones must be fried, so there will be no odor
and the soup will be white and creamy
after the bones are fried, fry all the ingredient with full flame
after fully fried , add boiled hot water
boil the soup with full flame and remove scum
boil with medium flame for 3min
to make the soup white and creamy
add flavour when the soup is white
add 2g salt
add 1g sugar
a white pepper
a little White vinegar
put the bones and Sauerkraut at bottom of the bowl
remove the wok from stove
put the fish slices into the wok
boil it with small flame for 15 seconds
push gently so that the fish slices are separated and fully boiled
don't cook for too long, prevent overcooking
take out the slices into the bowl after 15 seconds.
boil the soup with full flame
pour out into the bowl
leave the Residue behind
scatter the red pepper and somec hopped green onion
next we prepare the last step:Splashing hot oil
heat the wok and add some Vegetable oil
heat the oil into 70% temperature, and splashing it on the slices once for all
a perfect dish is completed~~~
Summary for fish with pickled mustard green
First, fish must be cleaned with the method shown to minimize odor from fish.
Second, sear the fish bones and head until golden brown, that way the soup afterword will be white and creamy
Third, use boiled water for the fish soup, it will taste better.
Fourth, when splashing hot oil, use less oil, or else fish soup will be too oily.
Thanks for watching ~~