How do chefs prepare vegetables when cooking? Instead of adding ingredients, such as pickled fish, what kind of vegetables should be mixed with it for stir-frying? I don’t understand, please give me

How do chefs prepare vegetables when cooking? Instead of adding ingredients, such as pickled fish, what kind of vegetables should be mixed with it for stir-frying? I don’t understand, please give me some advice, thank you

Ingredients for the first recipe

Picture of pickled fish

600 grams of black fish, 100 grams of pickled cabbage, 25 grams of red pepper, 15 grams each of ginger and chopped green onion. 3 grams of pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, and 500 grams of cooked vegetable oil. Preparation process: Cut both sides of the fish into 3 parts, drain the sauerkraut, cut into thin strips, soak in red pepper and chop into pieces, soak in ginger and cut into cubes; put the wok on medium heat, heat the cooked vegetable oil until it is 60% hot, add When the fish is fried and turns yellow, take it out; leave oil in the pot, add soaked red pepper, ginger, and chopped green onion, then mix in the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar to the pot. Features Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread and the finished dish has tender meat. Ingredients for method two:

Carp and pickled fish

1 carp (about 1000 grams), 250 grams of aged pickled vegetables. Accessories: 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, 15g cooking wine, 25g minced pickled pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves . Production process: 1. Remove the scales and gills of the carp, disembowel it, remove its internal organs and wash it. Use a knife to remove two pieces of fish meat, split the head and cut the bones into pieces. Wash the pickled cabbage and cut into sections. 2. Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices, and garlic cloves and fry until fragrant, add the pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil, add the fish head and fish bones, and use Boil over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add salt and pepper and set aside. 3. Cut the fish meat into 0.3 cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste. 4． After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chilies until the flavor is released, then pour into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve. Pickled fish is a famous Sichuan specialty. It is tender and refreshing, appetizing and strengthening the spleen, sobering up and refreshing, and the soup is delicious and delicious. I hope you will try this unique dish. Method three main ingredients and accessories

Preparation steps (14 photos) 1250g of fresh fish, 200g of pickled vegetables, 15g of ginger, 1g of MSG, 10g of garlic, 2 egg whites, pickled red pepper 15 grams, 1500 grams of fresh soup, 5 grams of Sichuan salt, mixed oil. 50g, 3g pepper, 15g cooking wine, 1g Sichuan peppercorns. Cooking method 1. The fresh fish is slaughtered, scales, fins, gills and internal organs are removed, and the fish meat is cut into two pieces with a razor blade. The fish head is split open, and the fish bones are chopped into 1.5 cm pieces. The pickled vegetables are slightly washed and cut into short sections. ; Peel garlic into cloves and wash; wash and cut ginger into slices; soak red pepper and grind into fine powder. 2. Put the pot on the fire, add oil and heat it until it is 50% hot. Add garlic cloves, ginger slices and peppercorns to burst the fragrance. Then add pickled vegetables and stir-fry. Add fresh soup and bring to a boil. Add fish heads and fish bones and simmer over high heat. Boil, remove all the foam, add cooking wine, season with Sichuan salt and pepper, and continue cooking. 3. Cut the fish meat into 3 mm thick skinned fish fillets with a diagonal blade, put them into a bowl, add Sichuan salt, cooking wine, and MSG to taste, then break the egg shells, pour in the egg white, mix well to coat the fish fillets with a layer of egg white, and then add the fish Gradually shake the pieces into pieces and put them into the boiling fish soup pot. 4． Put another pot on the fire, add oil and heat until it is 50% hot, add minced chili peppers and stir-fry until the aroma is released, immediately pour it into a soup pot and cook for a few minutes until the fish pieces are cooked, add MSG to enhance the flavor and freshness, and pour the soup into the pot Serve in a bowl. Practice four 1. You must use fresh grass carp before you can make soup or eat it whole. Remove the gills and internal organs, remove the nails and wash them. Use a knife on both sides to cut them into two sections diagonally and align them when putting them into the soup bowl. 2. Don't fry the whole fish hard, just fry it in oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad. 3. Ingredients: One herring, one pack of Sichuan Liji Pickled Fish Seasoning, 20 Sichuan peppercorns, 15 dried chili peppers, 15 wild mountain peppers, 10 garlic cloves, one piece of ginger, five green onions, cooking wine, two pounds of bone broth , a little salt, half an egg white, a little starch, three ounces of salad oil, and a teaspoon of melted lard. Steps: 1. Clean the fish, remove the head and tail, and cut the fish in half. Then, use a knife to slice the fish diagonally into half-centimeter-thick pieces

Sauerkraut Fish&amp[1]

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2. Crush the ginger, put it into a porcelain basin together with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and adjust the taste. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili and cut into sections. 3. Put the wok on the stove and light the fire. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and sauerkraut and fry the oil until the sauerkraut and garlic are fragrant. Add cold bone soup and a teaspoon of cooking wine. Add wild mountain pepper, Sichuan peppercorns, and dried chili peppers. Sprinkle a little salt into the delicious fish fillets and mix well. Then pour them into the pot and cook until the soup turns yellow-green. Then add chicken essence, melted lard, and pepper. Pour into the soup bowl and you're done. Method 5 Cooking Ingredients

Pickled Fish

Ingredients: Grass carp belly (840g), pickled fish seasoning bag (1 bag), pickles (500g), Sichuan peppercorns ( 2 tablespoons), ginger (5 slices), green onion (1 stick) Marinade: egg white (1), salt (1/3 tablespoon), cooking wine (2 tablespoons) Seasoning: oil (3 tablespoons), sugar (1/ 3 tablespoons) Cooking process 1. Wash the grass carp, remove the bones, and cut into slices diagonally along the texture; cut the green onions into sections, and cut the ginger into thin strips. 2. Place the grass carp fillets into a large bowl, add 1 egg white, 1/3 tablespoon of salt, 2 tablespoons of cooking wine, shredded ginger and green onions, mix well, and marinate for 15 minutes to add flavor. 3. Rinse the sauerkraut and cut into strips. 4． Heat 3 tablespoons of oil in a pan, sauté the ginger slices and Sichuan peppercorns over low heat until fragrant, add the pickled cabbage and stir-fry over high heat for 45 seconds, until the aroma overflows. 5. Pour in the pickled fish seasoning packet, add 5 bowls of water and mix well with the ingredients in the pot, cover and bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. 6． Add 1/3 tablespoon of sugar to taste, pour in the marinated grass carp fillets, mix well, boil over high heat until the fillets are cooked, and then remove from the pot. Method six (a delicious pickled fish made by combining the best of various companies and most suitable for making at home) Ingredients: 500g of clean fish meat, a bag of new traditional Sichuan pickled green vegetables (you can add more if you like it), 2 small pieces of Sichuan pickled young ginger, 10G of minced garlic, pickled chili peppers 10g minced soaked wild sansho pepper 10g minced. Accessories: salt, chicken essence, sugar, cooking wine, starch, white pepper, 1 egg white, 7-8 dried chili peppers, edible oil. 1． Wipe the fish meat dry with kitchen paper, cut it into 5mm thick slices with an inclined blade, put it into a large bowl, pour in cooking wine and a little salt, stir gently in one direction until the surface of the fish meat becomes sticky (do not use too much salt, Taste the mixed fish. If it tastes salty, it's ok (but you can't without adding salt) and marinate it a little.

Douguo.com pickled fish

2. Rinse the Sichuan pickled vegetables with water for a while, squeeze out the water, cut into slightly thick shreds and set aside. 3. Add dry starch to the marinated fish and mix well. Add one egg white and mix well. There should be no lumps of egg white. 4． Heat the oil in the wok, insert a chopstick into the wok, and when you see a large number of small bubbles coming out of the chopstick head, the oil temperature is sufficient. Add the fish fillets, slowly, one by one, not too many at a time. When you see the fish fillets slowly change color, push the fish fillets slowly with a fishnet and take them out when the fish meat turns white. Be sure to fry it over low heat. Follow my method and it will definitely be safe and there will be no oil splashing. Don’t worry! 5. Take out the fried fish fillets and set aside. Leave a little oil in the pan, heat it up, pour in the minced ginger, stir-fry the minced garlic, add the pickled chili peppers, stir-fry the minced wild mountain peppers until the oil turns red, add the pickled green vegetables, stir-fry until fragrant, and pour in the broth. Or water, not too much, just enough to cover the kimchi. 6． After the soup comes to a boil over high heat, add the fried fish fillets, bring to the boil again, reduce the heat to low, add chicken essence, sugar, salt, and white pepper to taste. 7． Don't cook it for too long, put it into a large basin after seasoning. 8. Prepare a little minced garlic and sprinkle it into a basin. Prepare another oil in the pan. Add broken dried chili peppers and fry until reddish brown and fragrant. Pour the chili oil on the minced garlic and the fragrance will overflow.

Method 7 Ingredients: 1 carp Accessories: 100g pickled cabbage (pickled green vegetables) 100g wild pepper 20g ginger slices 10g minced garlic 20g 1 egg white Seasoning: 10g starch 2 teaspoons cooking wine 2 teaspoons salt appropriate amount of chicken essence a small amount of sugar 1 teaspoon pepper a small amount : 1. Place the fish flat on the chopping board, use a sharp knife to slice the fish from the tail, slice the fish against the middle bone, then turn it over and slice the fish on the other side; Place the large slices of fish flat on the chopping board. Use the knife at an angle of 45 degrees to the chopping board to cut the fish into thin slices and set aside. 2. After filleting, add 1 teaspoon of cooking wine to the fillets and fish heads respectively. , 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt, mix well and marinate for 15 minutes; 3. Pinch the water from the sauerkraut with your hands, cut into thin strips and set aside, and chop the wild pepper; 4. In the pot Pour in slightly more oil than stir-fry and heat until 70% hot, then add Sichuan peppercorns and dried chili peppers. After the aroma comes out, add star anise, garlic, ginger, pickled peppers and chopped sauerkraut and stir-fry together; 5. Add appropriate amount Bring clear soup or boiling water (the amount of water should be enough to cover all the fish fillets); 6. Boil the fish heads and fish fillets over high heat for 10 minutes to bring out the umami flavor. The soup will turn white after cooking; 7. Put the marinated fish fillets into the soup one by one, spread them with chopsticks, wait for the fish fillets to cook and change color, season with salt, sugar, chicken essence, and pepper, take them out in a deep plate, heat a little hot oil and pour it on the fish fillets. Can. [2] Taste: spicy and sour, fresh and tender meat. Ingredients for method eight: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water).

Cathedral carp, pickled fish [3] Method: 1. Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water); 2. Wash the killed fish and slice the fish body close to the bones. Place the fish meat and skin side down, slice it diagonally into fish fillets about 0.5 cm thick, and chop the fish steaks into pieces about 5 cm long; 3. Wash the sauerkraut, squeeze out the water, and cut into sections for later use; 4. Add cooking wine, starch, egg white and salt to the fish fillets and mix well; 5. Mix the fish fillets and marinate for 15 minutes; 6. Heat oil in a wok, add ginger slices, garlic slices, and pickled peppers and stir-fry until fragrant; 7. Add the chopped sauerkraut and stir-fry for 3 minutes; 8. Then add an appropriate amount of clear soup or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil, then add the fish fillets and cook for 10 minutes to bring out the delicious flavor; 9. Put the sauerkraut into a bowl and set aside, leaving the sauerkraut soup in the pot. This will prevent the fish fillets from being cooked due to too many vegetables in the pot; 10. Put the marinated fish fillets into the soup one by one, spread them with chopsticks, wait until the fish fillets are cooked and change color, season with salt, sugar, chicken essence, and pepper, take them out in a deep plate, burn a little pepper oil and pour it on the fish fillets That’s it.