"The simple method of making pickled fish is for your reference

Ingredients

600 grams of grass carp, 100 grams of pickled cabbage, 25 grams of red pepper, pickled ginger, 15 grams each of 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

Put the fish on both sides. Cut 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 a wok on medium heat, add cooked vegetable oil and heat until 60% hot, add fish and fry until it turns yellow. Remove; leave oil in the pot, add pickled red pepper, ginger, chopped green onion, then add broth, put fish into the soup. After the soup boils, move to low heat, add pickled cabbage, cook for about 10 minutes, and serve. Put it on the plate. Add vinegar to the pot.

Features

This dish is made with fresh grass carp as the main ingredient and is cooked with Sichuan pickles. dish, but it is widely spread. The finished dish has tender meat

English name: Boiled Fish with Pickled Cabbage and Chili

Pickle Fish

Ingredients:

1 carp (about 1000g), 250g aged pickled cabbage, 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, cooking wine. 15g, 25g minced pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves

Preparation method:

1. Remove the scales, gills and dissection of the carp. , remove the internal organs and wash, use a knife to remove two pieces of fish, split the fish head into pieces, soak the pickled vegetables and cut them into sections.

2. Put the wok on the fire. Heat a little oil, add peppercorns, ginger slices, and garlic cloves and fry until fragrant, add pickled cabbage and stir-fry until the flavor is released, add soup and bring to a boil, add fish heads and fish bones, and cook over high heat to remove the noodles. Add cooking wine to remove the scum and set aside.

3. Cut the fish into 0.3cm long slices, add refined salt, cooking wine, monosodium glutamate and egg white. Mix well to coat the fish fillets evenly with a layer of egg paste.

4. After the soup in the pot is cooked, shake the fish fillets into the pot and heat them. , stir-fry the pickled pepper until the flavor is released, then pour it into a soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add MSG and pour it into the soup pot.

Sichuan pickled fish is served. A famous special dish, it is tender and refreshing, appetizing and refreshing, and the soup is delicious.

[Edit this section] Pickled fish

Main ingredients and accessories

1 fresh fish...1250g

Pickled green vegetables...200g

Ginger...15g

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MSG...1g

Garlic...10g

Egg white....2 pieces

Soaked red pepper...15g

Fresh soup...1500g

Sichuan salt...5g

Mixed with oil. ...50g

Pepper....3g

Cooking wine....15g

Zanthoxylum bungeanum....1g

Cooking method

1. Cut the fresh fish into pieces, remove the scales, fins, gills and internal organs and wash them. Use a razor blade to slice the fish into two pieces and split the head into two pieces. Chop the fish bones into 1.5 cm pieces; wash the pickled green vegetables and cut them into short sections; peel and wash the garlic; wash and cut the ginger into slices; soak the red pepper and grind it 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. Boil the fish heads and fish bones over high heat, 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 it into a bowl, add Sichuan salt, cooking wine and MSG to taste, then break the egg shell, pour in the egg white, and mix well to make the fish fillets. Coat it with a layer of egg white, then gradually shake the fish fillets into pieces and put them into the boiling fish soup pot.

4. Put another pot on the fire, add oil and heat it until it is 50% hot. Add in the chili powder and stir-fry until the aroma is released. Then immediately pour it into the soup pot and cook for a few minutes until the fish pieces are cooked. Add MSG to stir-fry. Add fresh flavor, pour into the soup bowl and serve.

Key points of the process

1. Fresh grass carp must be used before it can be made into soups or whole fish into dishes. Remove the gills and internal organs, remove the nails and wash them, and cut both sides. Use a knife to cut diagonally into two sections, aligning them when put into the soup bowl.

2. Do not fry the whole fish until it becomes hard, just add 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.

Flavour characteristics

1. There are many theories about the origin of pickled fish. Some say that Zhou Yu Restaurant, which was founded in Jinfu Township, Jiangjin County, Chongqing City, operated pickled fish in the mid-1980s and was highly praised by diners. The restaurant successively accepted many apprentices. After they became successful, they left the restaurant and set up their own business. The store's top varieties also spread to all directions.

Some also say that Laifu Town, Bishan County, Chongqing City, is located on the side of the Chengdu-Chongqing Highway, with the Binan River passing through the street. It has a large output of fresh fish and many fish cooking experts. It is known as "Laifu Town has the best fresh fish". A small restaurant in Qiaotou simply named it "Xianyumei" as a famous store. The three characters "Xianyumei" written by the nationally famous calligrapher Yang Xuanting were hung in front of the store, which was both a market sign and the name of the store. It launched "Xianyumei" After "boiled fish" became popular for several years, "pickled fish" was introduced. It has a unique flavor and its reputation spreads quickly, with imitations being made all over the province. There is also a story about a good fisherman in Bishan County. He caught several fishes in one day and brought them home. His wife mistakenly put the fish into the pot for making pickled cabbage soup. Later, when he tasted it, it was extremely delicious. The fisherman would praise everyone he met, saying "sauerkraut soup" Fish are also famous.

2. "Sauerkraut fish" is made of fresh fish and pickled vegetables to make soup. The pickled vegetables are sour, hence the name. Folks in Sichuan use green vegetables to pickle sauerkraut in early winter and store them in large jars. They can be taken as needed and can be eaten until the following summer. Sauerkraut is often combined with chicken, duck, fish, and meat to make soups, which are sour and refreshing, and can relieve heat and relieve fatigue. "Sauerkraut fish" is a famous Sichuan home-cooked dish. It became very popular in the 1990s. Every restaurant in Sichuan prepares this dish, which is famous in the province. As soft-packaged pickled vegetables are sold all over the country, "pickled fish" has also become popular throughout China. In the capital Beijing, it is almost as famous as "Kung Pao Chicken" and is a household name, which is not an exaggeration.

3.

Ingredients: One herring, one pack of Sichuan Liji Pickled Fish Seasoning, 20 Sichuan peppercorns, 15 dried chili peppers, 15 wild mountain peppers, garlic cloves Ten pieces, a 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, cut the fish in half, and then use a knife to slice the fish diagonally into half-centimeter thick fillets.

2. Crush the ginger, put it into a porcelain basin 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 them until fragrant. Add the sauerkraut and garlic until fragrant. Cold bone soup, a teaspoon of cooking wine, wild sansho pepper, Sichuan peppercorns, and dried chili peppers, sprinkle a little salt on 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 , melt the lard and pepper, put it into a soup bowl and you're done.

Note:

1. The fish fillets should not be sliced ??too thick, you cannot add one egg white, and you can only add one teaspoon of starch. When cooking the fish fillets, make sure the fillets do not stick to your hands. It's better not to put too much cooking wine, two teaspoons is enough.

2. When cooking fish, you must use cold soup and cold water, so that the fish will not have a fishy smell and the soup will turn white.

Cuisine:

Pickled fish belongs to Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors". It is famous for its unique seasoning and unique cooking techniques. .

[Edit this paragraph] Another way to do it

Cooking materials

Main ingredients: grass carp belly (840g), pickled fish seasoning bag ( 1 bag), pickles (500g), Sichuan peppercorns (2 tablespoons), ginger (5 slices), green onion (1 stick)

Mariner: egg white (1), salt (1/3 tablespoon ), cooking wine (2 tablespoons)

Seasoning: oil (3 tablespoons), sugar (1/3 tablespoon)

Cooking technique

1. Grass carp Wash and remove the bones from the fish, cut into slices diagonally along the grain; cut the green onion into sections, and cut the ginger into thin strips.

2. Place the grass carp fillets in 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 pot, 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 enhance the flavor, pour in the marinated grass carp fillets, mix well, boil over high heat until the fillets are cooked, and then remove from the pot.

Chef's Tips

1. Pickled fish seasoning packets are sold in supermarkets. Cook them with pickles and grass carp into soup to become pickled fish, because the seasoning packets themselves have flavor and seasoning. Need to taste test before adding seasoning.

2. It is recommended to buy Chaozhou pickles with golden color, thick meat, crisp and sour taste as the main ingredient. You can also choose ordinary pickles as the main ingredient. You can choose according to your personal taste.

3. Don’t cut the fish fillets too thick, otherwise they will not be cooked thoroughly. Adding egg white when marinating can make the cooked fish fillets more delicious and tender.

4. How to cut fish fillets: first remove the fish bones and leave the fish meat, then cut diagonally along the direction of the fish tail to slice the fish into pieces; do not slice against the texture of the fish, otherwise The cooked fish fillets will be crumbly and unpalatable.