Chongqing pickled fish

Introduction to the menu

Pickled fish, whenever they hear this name, they swallow their saliva. The first time I ate pickled fish was when I was in Chongqing n years ago. After my brother ate pickled fish outside and learned how to cook it for us, the whole family became addicted. My brother's skill was unparalleled at home, and even the taste cooked by his mother, who was good at traditional dishes, was worse. In order to eat the pickled fish cooked by my brother, the family always prepares materials for him to come back, sometimes until 8 or 9 o'clock in the evening. When my mother couldn't wait to cook, everyone stopped at once, preferring to be hungry and waiting for the delicious food. Hehe, it's a little embarrassing for my mother. Of course, the delicious pickled fish is also attributed to the delicious pickled cabbage soaked by my mother! After I came to Shenzhen to get married, I had my own kitchen, and I began to soak kimchi in the old jar myself. Of course, pickled cabbage was indispensable, just for the pickled fish in my hometown! You can use grass carp, bighead fish and carp to make Chongqing pickled fish. I usually like to make it with bighead fish. One fish can be eaten for two, the fish head can be steamed with chopped pepper, and the fish body can be made with pickled fish. Or it's cheaper to just buy fish, and it's nice to eat delicious fish with Chinese sauerkraut and save money.

materials

1 bighead fish body, pickled cabbage, pickled ginger, pickled pepper, garlic, ginger, dried pepper segments, pepper granules, pepper powder (not necessary), salt, cooking wine (or white wine), raw flour, 1 egg, monosodium glutamate and onion segments

1. When buying bighead fish,

2. Put the whole fish skin down and slice it into thin slices from the tail, so that all the slices are ready for use.

3. sauerkraut is also sliced, soaked in ginger, a few garlic, ginger cut into larger pieces, and more garlic chopped, soaked in red pepper chopped.

4. marinate the sliced fish fillets with cooking wine and salt first.

5. put the oil in the wok, stir-fry the dried pepper segments to get the fragrance, and pick up the pepper segments for later use.

6. after the pepper is sauté ed, pour in the soaked ginger, ginger and garlic, stir-fry until fragrant, then pour in the sauerkraut, stir-fry for a few times, and add some water to cook.

7. Add the egg white to the pickled fish while cooking the sauerkraut soup, and mix well with the raw flour.

8. After the sauerkraut soup is boiled, you can add appropriate amount of salt to taste, then put the fish bones and egg yolks (the egg yolks are delicious when cooked) and cook until the color turns white. When the fish is inserted with chopsticks, it indicates that it is cooked.

9. Pick up the fish bones and sauerkraut with a colander and put them at the bottom of the bowl.

1. Cook the fish fillets in the pot, pick them up and put them on the fish bones. Finally, adjust the salinity of the soup, add monosodium glutamate to taste and pour them into the bowl.

11. Add oil to the wok and heat it. Stir-fry the chopped red pepper and garlic until fragrant, then spread it on the fish noodles, sprinkle some pepper powder (or not), and sprinkle the onion, and the delicious fish with Chinese sauerkraut will be ready.

Chongqing pickled fish

Material

Material: 1 bighead fish, 1 pickled cabbage

Seasoning: pickled ginger, pickled pepper, garlic, ginger, dried pepper segments, pepper granules, pepper powder (nothing can be left), salt, cooking wine or white wine, raw flour, 1 egg, monosodium glutamate and onion segments

. Marinate the sliced fish fillets with cooking wine and salt first.

2. Sauerkraut is also sliced, ginger is cut into larger grains, and more garlic is chopped, soaked in red pepper and chopped.

3. Put the oil in the wok, fry the dried chili segments for fragrance, and pick up the chili segments for later use.

4. After adding pepper, stir-fry ginger, ginger and garlic, stir-fry a few times, add some water and cook.

5. Add egg white and cornstarch to the pickled fish while cooking the sauerkraut soup and mix well.

6. After the sauerkraut soup is boiled, you can add appropriate amount of salt to taste it, then put the fish bones and egg yolks (the egg yolks are delicious when cooked) and cook until the color turns white. When the fish is inserted with chopsticks, it indicates that it is cooked.

7. Pick up the fish bones and sauerkraut with a colander and put them at the bottom of the bowl. Then put the fish fillets in the pot and cook them. Pick them up and put them on the fish bones. Finally, adjust the salinity of the soup, add monosodium glutamate to taste and pour them into the bowl.

8. Add oil to the wok and heat it. Stir-fry the chopped red pepper and garlic until fragrant, then spread it on the fish noodles. Sprinkle some pepper powder (optional) and sprinkle with onion.

Chongqing pickled fish

Material

1 mandarin fish (about 1g) soaked in green pickled cabbage 25g eggs, 1 red pepper, 1 shallot, 1 ginger, 5 cloves of garlic, 3g of pickled pepper powder, 45g of cooking oil, 1 tablespoons of cooking wine, 3 tablespoons of pepper, 3 grams of refined salt and 3 grams of monosodium glutamate

Practice

1. Mix fish fillets with egg white and salt; Wash pickled cabbage and cut into sections; Wash and chop red pepper; Cut onion into chopped green onion, slice ginger and pat garlic cloves loose;

2. Heat the oil in the pan, add pepper, ginger slices and garlic cloves to fry until fragrant, then add pickled cabbage and stir-fry until fragrant, add broth to boil, and add fish head, fish bones, cooking wine, salt and pepper to boil;

3. After boiling the soup in the pot, shake the fish slices into the pot one by one;

4. Heat another clean wok, pour in the oil, stir-fry the pickled pepper powder to taste, pour it into the wok where the fish with pickled vegetables are cooked, add monosodium glutamate after the fish fillets are cooked, and sprinkle with chopped green onion, that is,

note

sour taste is palatable, spicy but not dry. After the fish fillets are finished, the remaining soup can be made into delicious fish soup hotpot.