How to Make Pickled Cabbage Grass Carp
How to make sour cabbage carp?Fresh crucian carp. Delicious? Actually, making sour cabbage carp is not complicated; just follow the recipe below step by step, and you will definitely learn how to cook it, creating a delicious dish for yourself!Sour Cabbage Carp Recipe Ingredients and tools ready, then proceed according to the steps.
Sour Cabbage Carp Ingredients Introduction
Main ingredients:
Crucian carp (1 piece) Large onion (1 piece) Pickled ginger (1 piece)Pickled chili peppers (2 pieces) Green vegetables (1 piece) Doubanjiang (10g) Old soy sauce (10ml) Cornstarch (10g) Half a bowl of water Chicken essence (a little bit) Auxiliary ingredients:Oil (appropriate amount) Small egg (1 piece) Battered fish powder (1 piece) Cornstarch for battering fish (50g) Half an onion for marinating fish (2 pieces) Black pepper (2 grains) Cooking wine (3ml for marinating) Steps to make sour cabbage carp:1. Clean the crucian carp, including the black membrane inside the belly. 2. Beat the egg and gradually add cornstarch to form a batter.
3. Cut the crucian carp diagonally, season with chopped onion, 3ml cooking wine, and two black peppers; marinate for half an hour.
4. Coat the marinated crucian carp in the batter.5. Deep-fry until both sides are golden brown, using enough oil to cover one side of the fish.（6. Remove the fried fish from the pot and set aside; keep the oil in the pot. 7. Prepare pickled vegetables, pickled ginger, pickled green vegetables, pickled chili peppers, and chopped onions (add Sichuan pepper if you like it spicy).
8. Finely chop the pickled vegetables and onions.
9. Heat the oil from frying the fish to 70% heat, then add 10g of doubanjiang (be careful not to let it burn).
10. Stir-fry with the chopped pickled vegetables until evenly mixed; add 3ml old soy sauce and stir.
11. Pour in half a bowl of water, cook until the pickled vegetables release their fragrance.
12. Mix 10g of cornstarch with some water to form a slurry; if too much water was added, let it simmer for longer.
13. Cook the broth until fragrant, then sprinkle in the starch slurry and stir evenly.
14. Add the fish and cook until the flesh is fully cooked; ensure both sides are well-cooked.
15. Remove the fish from the pot, pour over the sauce.16. Garnish with coriander (or add your own choice of herbs). 17. If you didn't use coriander for photography, add it now.18. Tips:）
You can substitute crucian carp with other fish like tilapia or grass carp.
The oil level during frying should cover half the height of the fish.
Add the pickled vegetable and stir-fry evenly, then pour in 3ml of dark soy sauce and stir-fry.
Add half a bowl of water, cook until the pickled vegetables release their aroma.
Take an empty bowl and put in 10g of starch, mix with some water. If too much water was added, more cooking time is needed.
Cook the broth until it becomes fragrant, then add the starch slurry, sprinkle evenly, and stir with a spatula to ensure even mixing.
Add the fish and cook until the flesh is fully cooked, adding a small amount of chicken essence on both sides.
Remove the fish from the pot, pour the condiments over it.
Add the green onion.Add coriander. Done.
For photography purposes, I made another batch without coriander; you can add some yourself if desired.
1Tips:
1. The fish can be replaced with tilapia,，mud carp or similar types.
2. The oil for frying the fish should only cover half of it.
