Pickled fish;

Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth. Pickled fish was very popular in the early 1990s, and it occupied a place in restaurants all over the country. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine.

First, treat the fish and cut the fillets into fillets.

Wash the fillets, be sure to wash the black film in the fish belly, chop off the fins and cut off the head.

Stick to the fish bones and cut off the meat from the fish.

Slice the fish skin under the slice downwards, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

Grab fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes.

After the fillets were processed, the fish with pickled vegetables began to be cooked.

Sauerkraut (pickles) are sold in many supermarkets. You should buy it from Sichuan.

Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

Heat a wok, add 3 tbsp oil, add ginger slices and garlic paste and stir-fry until fragrant, then add shredded sauerkraut and shredded wild pepper.

Add appropriate amount of clear soup or boiled water (the amount of water should not exceed all fish fillets) and bring to a boil.

Drain the fish head and fish, and cook for 10 minutes, and get a delicious taste.

Pickling fish fillets is very important, and the freshness of fish fillets depends on the quality of pickling. First, gently grab the fish fillets with salt, then add the egg white and starch, and grab the right amount.

Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.