The fish fillet with pickled mustard green is a well-known delicacy all over China. What's the recipe of such a delicacy? How to keep the fish pleasantly chewy, smooth and complete? Let's follow this video and learn how to make the dish. This one. This one is bigger. -It seems unhappy. -54 yuan. A professional chef with professional skills. Hello everyone, I'm Tang Guangcan. Today I bought a grass carp with 54 yuan, and invited Chef Qin from Nanjing to make the fish fillet with pickled mustard green for us. I'm Qin Wenhong. (Cooking video creator with millions of subscribers) I come from Guangxi Province. In 2000, I came to Nanjing to learn cooking. Though the Fish fillet with pickled mustard green is a special delicacy in Chongqing and Sichuan region, it is extremely popular in Nanjing. Almost all the restaurants serve this dish. Chef Qin uploaded a video of making boneless fish fillet with pickled mustard green which gained over 2,000,000 likes and made him a million-class influencer overnight. Today, we will use grass carp. Because Chef Qin said snakehead is too easy for him. This grass carp will also be killed and processed by himself. First, we will bleed the fish. The purpose is to make the fish slices cleaner and whiter, and odorless. The bleeding position is the belly under the head and between fins, where the fish heart is. Insert the knife point and it will start bleeding. Now put the fish head downwards to drain its blood. Then, use one side of the scissors to scale the fish. Look at Chef Qin's sleight of hand. He must have killed lots of fish during apprenticeship. After scaling, rinse the fish well. Use scissors to cut open its belly from where we drained the blood. Take out all the organs inside. Use scissors to cut between head and belly, which will facilitate removing the gills and teeth. Make sure to fully clean the black membrane inside belly. Because the membrane is the smelliest part. Teeth should be removed. -Teeth. -Yes. Teeth are very smelly. Same for all fish. Very smelly. So we have to clean it thoroughly. The blood clots inside. Now we start to cut the fish. Maybe you can't see clearly from this angle. Because my fish-cutting techniques might be different from that of the amateur. Most people may slice it directly. From here you can see my knife position, right? Scrape the slime. It is also stinky. It also ensures that the fish will not slide when we cut it. Chef Qin's cutting technique is to cut a small rip at the tail, not to cut the middle bone. Then use the knife tip to find the upper end of middle bone. Cut backwards along the bone until it gets to the head. Slice open without cutting it as well. By doing so we can reduce the waste of fish. Next, lift the fish from one side and slice inwards slowly. Keep slicing inwards until we can remove the whole fish fillet completely. On this fish fillet there is no small or big fish bone. The backbone is also very clean. No unnecessary small bones. And we can use the same method to cut the other side. Lastly, chop the remaining fish bone. It can be used for fish soup. Chop the fish head as well. Put it together with the bones. After that, wash all the bones. Rinse them for 5 minutes. This step can effectively remove the blood and odor. Now we start slicing. First we put a piece of fish fillet on the cutting board. Turn it around to remove the slime in the opposite direction of the scales. So the fish will not slide during slicing. Hold the fish with your left hand. Hold the knife in 45° with your right hand. The fish slices for this dish should be bigger but not too thick. About 5mm is fine. Neither too thick nor too thin. We use the same method to slice the whole fish. Put the sliced fish in a container. Next, take out the washed bones and drain them. Look, the bones are very clean now. Next, rinse the fish slices. Its purpose is also to wash away the slime and blood on them. To make the fish whiter and chewier. First grab and stir them with hands. After cleaning, soak them in water for 5 minutes. At the same time, prepare the pickled mustard green. We selected the packed fish pickled mustard green. No need the juice inside. Next, chop the mustard green. In this step, please notice that as we chop towards to root we need to mince it into smaller dices. The leaf part can be bigger. But make sure to mince the root. Lastly, put it into clean water to expel the salt inside. Next, let's prepare some ingredients. Cut some gingers and scallions for the fish soup. Mince the scallion leaves and put aside. Mince some pickled gingers. Pickled wild chillies are absolutely essential in this dish. You can buy them from any supermarket. The spiciness is easier to come out after them are minced. Crush and mince some garlics. Now after we prepared everything, the fish is also ready. Soak until it is a bit white and tough like this. Pour it out and drain. Put the drained fish slices into a container. Next, we can marinate the fish. This is a very important step. First, add some salt. No matter whether you marinate fish or meat, salt is essential. You can add more to have a bouncier texture. Add a few drops of Baijiu (Chinese liquor) to reduce odor and increase fragrance. Next, keep stirring with hands to let the fish fully absorb salt and liquor flavor. We may have to stir for more than 5 minutes until the fish is sticky. Add an egg white to make the fish more tender. Keep stirring again to make the fish fully absorb the egg white. Add some dry starch to lock the moisture inside. Again stir it well. Put the marinated fish aside. Lastly, squeeze out water from the soaked pickled mustard green. Now we've done all preparations. Clean fish bones. Soaked and squeezed pickled mustard green. Marinated fish slices. Minced gingers and wild chillies. Scallions and gingers. Minced scallion leaves. Minced garlics, dry chillies and peppercorns. Turn on the heat and boil some water. After the water is boiled, put it aside. Next, heat another wok. Add some oil. Hot wok and cold oil. Keep twirling the wok to fully grease it. It is the most efficient way to prevent food sticking. Pour out the hot oil and heat the wok until it smokes again. Add some lard. Add scallions and gingers, stir and fry until the fragrance comes out. Add fish bones. We will first cook fish soup with them. After that, use heat oil to fry the bones until they are slight gold on both sides. Add a little cooking wine along the wok edge to reduce odor and increase fragrance. Pour the boiled water into the wok directly. It will make the fish soup thick and white. Here I want to tell you a trick. Cook hoosh with high heat and light soup with low heat. To make thick and silky fish soup you have to use high heat. High heat for 8 minutes continuously. At the same time, keep stirring with a ladle to break the fish and bones. So that the soup will become whiter and more nutritious. After 8 minutes, pour the fish soup into a strainer to filter out the fish, bones and ingredients. Only keep the soup. The dregs can be used to make dumplings for your husband. If you don't have a husband, you can feed your cat. For those who don't have a husband or a cat, you can just throw away. Put the fish soup aside. Next, I will teach you a hardcore trick. Heat the wok first. Then stir and fry the squeezed mustard. This step can effectively dry the mustard. So that the fish will not have odor. After it is fried dry, put it in a dish. Next, add some lard again. Add minced gingers and red chilies. Add fried mustard green into the wok. Stir and fry again until we can smell the fragrance. At this point, we can pour in the cooked fish soup. Stew with high heat for about 1 minute. Add salt to give it a basic taste. A bit MSG to increase freshness. Some chicken powder. If you don't like chicken powder or MSG, you don't have to add it. A little tablespoon of white pepper to reduce odor. Add some white vinegar to add sourness and stimulate the appetite. You should use white vinegar for this dish. After seasoning, boil it for 10 seconds and you can scoop out all the mustard. Put it aside in a container. Boil the remaining soup again. Fish out the foam. After it is re-boiled, add the fish slices one by one. Don't pour them in at one time. Turn the heat down. When we are cooking the fish, the heat cannot be too high. Otherwise, the fish slices will be broken. Once the fish is added, do not stir it. Fish has to be cooked over a slow fire. for about one and a half minutes. When it is slight boiled, we can push gently to heat the fish evenly and prevent it from sticking to the wok. Then pour it into the dish. Put minced garlics, dry chillies and peppercorns onto it. Dust minced scallions above the chillies. Those who love spicy food can add some chilli oil. Those who not don't have to. Heat some oil in the wok. The oil temperature has to be high. Heat until it smokes. Pour it onto the scallions. Dress some coriander on the top. Now the savory fish fillet with pickled mustard green is ready to serve. I always provide you the most detailed tutorial videos. Just by strictly following my videos you can easily make the same delicacy at home. So much for today's video. Thanks for watching. Please press the like button and subscribe. Thank you and see you in the next video.
