Ingredients
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1 grass carp
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1 pickled cabbage
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1 ginger
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3 garlic cloves
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6 dried red chiles
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6 pickled peppers
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1 coriander
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4 bowls fish soup
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1 scallions
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marinade
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1 tablespoon salt
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1 tablespoon white pepper powder
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1 tablespoon cooking wine
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1 tablespoon starch
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2 egg white
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seasoning
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3 tablespoons oil
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3 tablespoons cooking wine
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1 teaspoon salt
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2 teaspoon sugar
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1/2 teaspoon white pepper powder
Directions
Tips
1. Stir fry pickled cabbage before adding garlic. Because pickled cabbage has more moisture, stir-fry it first can prevent overcooking of garlic.
2. The taste of the soup is strong, so the feature of sugar is to neutralize strong salty taste and bring in-depth taste.
3. Cut fish into thin fillet so that only need 15-20 second for blanching before serving.
Steps
|
1
Done
5 minutes
|
Remove scale, gills, and gut of grass carp. Wash and clean, cut into fillets. |
|
2
Done
5 minutes
|
Add half the ginger and marinade to the fillets for 15 minutes to remove the fishy smell. |
|
3
Done
5 minutes
|
Wash pickled cabbage and cut into strips. Cut dried red chilies into strips. Cut scallion (white part) and ginger into slices. Crush and mince garlic. Chop pickled pepper into pieces. Set aside. |
|
4
Done
5 minutes
|
Add oil to the wok. When the oil is hot, add dried red chilies, scallion and ginger slices to stir-fry over low heat. |
|
5
Done
5 minutes
|
Pour in the drained pickled cabbage and stir-fry for 1 minute. |
|
6
Done
5 minutes
|
Add minced garlic and chopped pickled pepper to stir-fry. |
|
7
Done
5 minutes
|
Add fish soup, cooking wine, salt, sugar, white pepper powder for seasoning. Bring to a boil. |
|
8
Done
5 minutes
|
Sprinkle coriander strips. Blanch fish fillet and serve. |
