Pickling step:
1. Grass carp scales, gills and internal organs (this step can be cleaned by selling fish).
2、? Chop fish bones; Put the fish skin face down on the chopping block, then hold the fish in one hand and cut the fish bones from the stomach with the other.
3、? Hold a knife in one hand, tilt the blade 30-45 degrees, and cut the fish into 2 mm fillets from the tail.
4、? Put the fish head and bones into a large bowl, add two spoonfuls of cooking wine, ginger slices and onion slices and marinate for 10 minute; Put the sliced fish fillets into a large bowl, add egg white, one tablespoon starch and one teaspoon cooking wine, grab them evenly, and then let them marinate for 20 minutes.
Extended data:
First, a brief introduction of pickled fish:
Fish with pickled vegetables, also known as fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.
Fish with pickled vegetables is made from grass carp and pickles. It tastes sour and delicious. 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 and increase people's appetite.
There are different opinions about the historical origin of pickled fish, which can not be verified so far. After inheritance, the production methods are different now, but the taste is basically the same.
Second, the nutritional components:
The main ingredient of pickled fish is rich in high-quality protein, the digestibility of human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D; The fat of fish is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.
Lactic acid in pickled cabbage can stimulate appetite, sober up and relieve boredom, stimulate appetite, help digestion and promote the absorption of iron by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.
However, sauerkraut can only be eaten occasionally. If the human body lacks vitamin C, it should eat less. Long-term overeating may cause urinary calculi, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and cause poisoning symptoms such as blue skin and lips, headache and dizziness, nausea and vomiting, palpitation, and even death in severe cases.
References:
Baidu baike fish with Chinese sauerkraut