Fish with Chinese sauerkraut is a representative dish in Sichuan cuisine, which is loved by everyone for its sour and spicy flavor, fresh and tender fish and crisp sauerkraut.

Fish with pickled vegetables, also known as fish with sour soup, is a classic dish from Chongqing, which is famous for its unique seasoning and cooking techniques. Popular in the 1991s, it is one of the pioneers of Chongqing Jianghu cuisine.

Fish with pickled vegetables is cooked with grass carp as the main ingredient and pickles, which tastes sour and spicy. 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 by human body and increase people's appetite.

In the early stage, the pickled fish was mostly made of grass carp, and Sichuan specialty pickled vegetables, wild pepper, pickled ginger, pickled lantern pepper and other seasonings were selected. Sauerkraut in Chongqing, Sichuan: also called pickled cabbage. Salty and sour taste, crisp taste, bright color, fragrant smell, appetizing and refreshing. Want to do a good job of pickled fish from the following aspects:

① Selection of ingredients. 1 Choice of sauerkraut

Fish with pickled vegetables must use Sichuan's unique sauerkraut to make this dish, which has a strong sour taste and a unique sauerkraut taste, and some chefs will use sour radish to supplement the taste; Instead of using northeast sauerkraut, northeast sauerkraut is suitable for cooking with high fat content such as pork. In addition, pickled fish is produced in Chongqing and has deep regional characteristics. Based on the dietary preferences of Sichuan and Chongqing, it is always cooked with local specialty sauerkraut. 2 choice of fish.

The early pickled fish was boiled together with pickled cabbage and river fish, which was originally a dish with a strong market flavor. Therefore, the public did not pursue the high-grade ingredients, only required the freshness of the fish, and the fish was fresh and tender, so most of them chose grass carp to make it.

Later, it was spread to other cities, and snakehead, perch, carp and mandarin fish could all be used to make pickled fish, thus enriching the categories of pickled fish. Later, with the gradual development and innovation, pickled fish became a popular category in fast food category, with Basha fish as the main ingredient. Because Basha fish is spineless, tender and reasonable in price, there are other fish in the category of pickled fish.

② pickle.

The pickled cabbage used for pickled fish is a specialty of Sichuan, and it is made of mustard (cabbage). It is necessary to dry fresh mustard in the sun for 2 to 3 days, sprinkle a layer of pickle salt and marinate it overnight, or marinate it directly in the jar. The new brine needs to be sealed with pure water or boiled water, added with coarse salt, pepper granules, ginger, dried peppers and highly fermented liquor, or directly pickled in the old brine jar.

The curing time is about one week. If you want to marinate it more thoroughly, you need to marinate it for more than thirty days. Usually, the content of nitrite in pickled cabbage is the highest in about 4 days, and it gradually decreases with the increase of curing date.

③ cooking.

1, pickled cabbage to knife. In restaurants, pickled fish is usually sliced, and pickled vegetables are usually cut into thick shreds at home.

2. Desalination of sauerkraut. Laotan pickled cabbage is salty, so some of the salt should be removed by soaking in water or washing for many times. Usually it takes running water to wash for more than three times to achieve the effect.

3. Oil enhances fragrance. Fish with pickled vegetables is best made of rapeseed oil and pig oil, which are used as base oil to cook pickled vegetables, remove excess water and stimulate the sour taste of pickled vegetables. Pig oil will increase the fragrant taste of sauerkraut soup. The unique taste of rapeseed oil, cooked with sauerkraut, is more sour, more fragrant and unique.

4. Fish treatment. Besides sauerkraut, fish also has certain requirements, and fresh grass carp is the first choice. After slaughter, opening, washing, deboning, slicing, removing blood, pickling the bottom flavor, sizing and tenderizing, the rough processing of fish can be completed.

5. Clever cooking. After the bottom soup of pickled cabbage is cooked, the pickled cabbage is fished out, and the fish bones need to be cooked, or they can be fried first and then cooked. Cooking the fish bones can also increase the delicacy of the soup. After taking out the fish bones, scatter the fish fillets, soak them in low fire until they are 81-91% mature, then take them out and add the boiled stock.

6, hot oil to enhance fragrance. Sichuan cuisine is good at using hot oil, and finally, hot oil is used to saute pepper, pepper, pepper and minced garlic to achieve the effect of spicy, delicious and hot. Fish with pickled vegetables is no exception, and it needs to be drenched with hot fried chopped green onion or minced garlic to meet the production requirements of finished dishes.

In the later evolution of pickled fish, pepper, pepper, dried pepper, millet pepper, wild pepper, etc. will be added to increase the spicy and spicy taste, in order to increase the color of pickled fish and make it look more appetizing.