First, the ingredients that need to be prepared for making pickled fish.
In the process of making pickled fish, you need to prepare pickled fish, green pepper, dried pepper, ginger, garlic and other ingredients. Among these ingredients, sauerkraut is a very important one. Generally speaking, Sichuanese like to use Laotan pickled cabbage soaked at home as the main ingredient of pickled fish, because Laotan pickled cabbage tastes sour and refreshing, is the most authentic, and is also the most ideal for making pickled fish.
Second, the specific practice of pickled fish.
The practice of pickled fish is actually very simple. Wash the pot first, turn on the fire, pour some oil into the pot, and heat the oil to 50%. Add ginger, garlic, dried pepper, pepper, salt, monosodium glutamate and other seasonings, stir-fry for dozens of seconds, then add fish, stir-fry for half a minute, and add a lot of water to cook. When the water is about to boil, put the sauerkraut in and continue to cook until the taste of sauerkraut and fish are mixed.
Third, matters needing attention in making pickled fish.
The most important thing to make pickled fish is to master the heat, especially after adding seasoning, you must not open a big fire. In this way, it is easy to fry peppers and dried peppers, and the taste of pickled fish will be greatly reduced.
To sum up, the above are the precautions and specific production methods for making pickled fish. I believe that after seeing this method, everyone will feel very simple. However, the choice of pickled vegetables is very important for pickled fish to make authentic taste. If possible, you must use Sichuan Laotan sauerkraut, which will taste more delicious. I don't know what you think of cooking pickled fish. Please leave a comment below.