Sauerkraut fish, also known as pickled fish, is a classic dish originating from Chongqing and is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Jianghu cuisine in Chongqing.

Sauerkraut fish is made from grass carp as the main ingredient, and is cooked with kimchi and other ingredients. It tastes sour and spicy; fish is rich in high-quality protein and can provide people with rich protein, minerals and other nutrients; sauerkraut contains Lactic acid can promote the body's absorption of iron and can also increase people's appetite.

There are different opinions about the historical origin of pickled fish, and it is still impossible to verify it. It has been passed down later and the production methods are also different, but the taste is basically the same.

Method 1

Ingredients: 600g black fish, 100g pickled sauerkraut, 25g red pepper, 15g each ginger and green onion, 3g pepper, 5g garlic, 4g refined salt grams, 10 grams of cooking wine, 500 grams of broth, and 500 grams of cooked vegetable oil.

Production process

Cut both sides of the fish into 3 parts, drain the sauerkraut and cut into thin strips, soak the red pepper and mince it, and cut the soaked ginger into cubes; place the wok in the middle Put the cooked vegetable oil on the fire until it is 60% hot, put in the fish and fry it until it turns yellow; leave the oil in the pot, add soaked red pepper, ginger, and chopped green onion, then add the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar to the pot.

Features

Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread and the finished dish has tender meat.

Method 2

Main ingredients:

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

Production process:

1. Remove the scales, gills, disembowelment, guts and wash the carp. Use a knife to remove two pieces of fish meat, split the fish head and remove the bones. Made into blocks. Wash the pickled cabbage and cut into sections.

2. Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices and garlic cloves and fry until fragrant, add the pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil , add the fish head and bones, and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add salt and pepper and set aside.

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

4. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili pepper until the flavor is released, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve.

Sauerkraut fish is a famous Sichuan specialty. It is tender and refreshing, appetizing and strengthening the spleen, sobering up and refreshing, and the soup is delicious. I hope you will try this unique dish.