Fish with pickled vegetables, also called fish with sour soup, is a very famous traditional Sichuan dish, which is famous for its unique seasoning and unique cooking skills. It is one of the pioneers of Chongqing Jianghu cuisine. Fish with pickled vegetables is mainly cooked with fresh grass carp and Sichuan pickles. Sichuan sauerkraut must use the most authentic Sichuan sauerkraut or Sichuan sauerkraut, which tastes authentic. Fish with Chinese sauerkraut is sour and delicious, with tender meat, sour and delicious, slightly spicy and not greasy, and the fillets are yellow and smooth. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

Required ingredients: grass carp 1200g, Sichuan sauerkraut 400g, onion, ginger, garlic, dried red pepper, pepper, wild pepper, red pickled pepper, coriander, cooking wine, pepper, water starch, egg white, salt, sugar, chicken essence, chives and pepper.

Making method and steps of pickled fish:

1, a grass carp bought in the supermarket must be fresh, so that the pickled fish will taste good, and then the grass carp will be slaughtered. Clean Sichuan sauerkraut and cut it into small pieces. Other ingredients are also ready.

2. First, grass carp should be treated. First, the head of grass carp should be removed and boned, then the fish on both sides should be removed, and then the head should be separated from the middle piece.

3. Chop the fish bone into 2cm segments, and the fish will be cut into butterfly-shaped pieces with a knife along the tail direction. When cutting fish fillets, be sure to tilt the blade towards the fish tail, otherwise the fish fillets will be easily broken.

4. Then put the sliced fish into a large bowl, add a little salt, a little egg white, pepper, cooking wine and water starch, and marinate for a while. When sizing fish fillets, you must not have too much starch and egg white, otherwise the soup of pickled fish will become messy.

5. Heat a wok and pour in vegetable oil, then add pepper, dried red pepper, onion, ginger and garlic to stir fry until fragrant, and then add pepper and red pickled pepper to stir fry until fragrant.

6. Add Sichuan sauerkraut and stir fry, then add a small amount of cooking wine and sugar, and then add a proper amount of water.

7. At this time, put the fish head and bones into the pot, boil over high fire, skim off the floating foam, and cook for about ten minutes to add chicken essence.

8. Then turn it to low heat, put the fish fillets into a wok one by one, and then boil them over medium heat. At this time, if the fish fillets turn white, they can be poured into a basin and sprinkled with chives and shallots. You can also take the cooked fish bones and sauerkraut out of the basin with a colander first, and then put the fish fillets, leaving only the soup in the pot, which is easier to operate when scalding the fish fillets. Finally, the scalded fish fillets and soup are poured into the basin together, so that the fish fillets are not fragile and the dishes are more beautiful.

9. Add a proper amount of vegetable oil to the wok. When the oil is hot, add dried red pepper, garlic slices, pepper and pepper, stir-fry until the dried red pepper becomes crisp, and pour it into the prepared pickled fish bowl while it is hot.

10, so that the fish with authentic taste can be served.

I hope our gourmet menu can help you and wish you a happy life.