Dezhuang Laotan uses pickled peppers as seasoning for pickled fish, which is delicious and unique. Vegetable oil used for pickled vegetables in the old altar of Dezhuang is fragrant but not greasy and has a long flavor.
Second, a good family
The busybody pays attention to the nourishing and softening of the seasoning of the fish with Chinese sauerkraut in the old altar. Sichuan-style pickled radish, pickled pepper and prickly ash slowly boil out golden and mellow sauce, and at the same time remove the fishy smell and lock the fish fresh and tender. The fish with Chinese sauerkraut in Laotan is made of tender vegetables in season and brewed in Laotan. The entrance is crisp and delicious.
Third, Wichita.
The seasoning of Weijute Laotan pickled fish is non-transgenic rapeseed oil, and it is fermented naturally for 280 days without preservatives. The selected vegetables come from their own vegetable planting base.
Fourth, the bridge.
The seasoning of fish with pickled vegetables in Qiaotou Laotan is refined pepper and real pepper. Vegetable oil is used, which is neither greasy nor spicy. The ingredients and soup are mixed in a pot.
Verb (abbreviation of verb) Haidilao
Haidilao Laotan pickled fish seasoning uses 180 a foot of pickled fish, with independent pickled fish packages and carefully ground seasoning.
How to use seasoning package for pickled fish: click to learn more about joining projects.
Preparation materials:
Snakehead, pickled vegetable seasoning bag, dried pepper, garlic cloves, shallots, ginger slices, Chili noodles, garlic, white sesame seeds, coriander powder, salad oil, raw egg white, salt, cooking wine, raw flour, white pepper powder and chicken essence.
Exercise:
1, oblique-edged fish, so that every fish has skin and meat.
2. After all the fish pieces are sliced to size, add raw flour, an egg white, salt, white pepper, cooking wine and chicken essence.
3. After whipping and sizing, each fillet is evenly wrapped and set aside for pickling.
4. Prepare seasonings, dried peppers, peppers, shallots, ginger, garlic and sauerkraut.
5, put the oil in the oil pan, stir-fry the pepper and pepper on a small fire, don't fry it black, and immediately remove it when it turns black and discolored, and keep the oil for later use.
6. The remaining spicy garlic cloves are slightly golden, then add shallots and ginger and stir-fry until fragrant.
7. Drained fish bones and fish heads are fried together and can change color.
8. Pour the discolored fish bones and fish heads together with the oil into the sauerkraut soup and cook them together.
9, stew for a while, the soup is white, the fish bones and fish heads are crisp and rotten.
10, turn on the fire and cook until it boils. Quickly pour the sliced fish, spread out the chopsticks and continue to cook on the fire until it boils. When cooking, the fish fillets are cooked, white, wrinkled and floating on it.
1 1. Take fish fillets and soup and cover them with sauerkraut.
12, do not wash the oil pan, continue to drain the oil, stir-fry the Chili noodles with low heat, and immediately leave the fire if it changes color slightly.
13. Filter Chili noodles to leave Chili oil.
14, Chili oil back to the pot, add garlic and a little sesame seeds and stir fry.
15, finally sprinkle with coriander powder. Join a pickled fish shop and be your own boss.