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 Jianghu cuisine in Chongqing and the most popular and delicious Sichuan cuisine. Let me introduce you to the simple and homely method of pickled fish. Come and have a try!

Simple cooking method of pickled fish 1 material

Grass carp 1200g, Sichuan sauerkraut 400g, onion segments, ginger slices, garlic, dried red pepper, pepper, pepper, red pickled pepper, coriander, cooking wine, pepper, starch, egg white, salt, sugar, chicken essence, chives and pepper.

working methods

1, a fresh grass carp, slaughtered clean; Wash Sichuan sauerkraut and cut it into small pieces.

2. Head and bone the fish, remove clean fish from both sides, and open the fish head from the middle piece.

3. Chop the fishbone into 2cm segments, and the fish will be cut into butterfly-shaped pieces with a knife along the tail direction.

4. Put the cut fish fillets into a large bowl, and add a little salt, pepper, cooking wine, egg white (a little) and water starch to catch the taste.

5, the pot is hot, come on, put pepper, dried red pepper, saute chives, ginger, garlic, then add pepper and red pickled pepper, stir-fry the fragrance.

6. Stir-fry Sichuan cuisine, add a little cooking wine and sugar, and add enough water.

7. Add fish heads and bones, bring to a boil, skim off the floating foam, cook for about 10 minute, and add chicken essence.

8. After turning to low heat, put the fish fillets into the pot one by one and cook them on medium heat. After the fish fillets turn white, pour them into the pot and sprinkle with shallots and shallots on the surface.

9. Add a proper amount of oil to the wok, and add dried red pepper, garlic slices and pepper to the warm oil. Deep-fry dried red pepper until it is crisp, and pour it on the surface of pickled fish while it is hot.

Simple home cooking fish with Chinese sauerkraut 2 materials

Freshwater fish 1, sauerkraut 1, pickled pepper 6, garlic 3, ginger 1, star anise 1, pepper 1, dried pepper 1, coriander1.

Pickled fish material

Egg white 1, starch 1, cooking wine 1, sugar 1/2, salt 1/2, and white pepper 1/3.

working methods

1, put the fish flat on the chopping board, cut the fish from the flat tail with a sharp knife, and stick the fish bone in the middle to cut the fish off.

Then turn the fish over and slice it on the other side, put the sliced fish flat on the chopping board, cut the knife at a 45-degree angle with the chopping board, and slice the fish for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pot than cooking, heat it to 70% heat, and then add 1.5 slices of pepper and dried pepper into the pot.

After the fragrance comes out, add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut.

5. After the pickled cabbage is sauteed, add clear water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached thoughtful suggestions).

7. Clean the pot, then pour a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put two coriander.

skill

1. Freshwater fish is the best fish to make pickled fish, and its meat quality will be better.

2, the knife must be fast when cutting fish, it is best to sharpen the knife in advance, get twice the result with half the effort.

3. Adding egg white when curing fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid. Adding some sugar will make the meat taste better.

4. Don't scald the fish fillets for too long. It's almost the same when you see discoloration. After a long time, the meat will not taste good.

The advantage of suggesting using casserole to mix vegetables is that there are often some soup and sauerkraut left after eating. Buying a piece of tofu and cooking it the next day is another good dish.

6. It is best to pour hot oil on pickled fish to make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step. It smells good.

Simple home cooking method of fish with Chinese sauerkraut 3 materials

1 fresh egg, 1 fish, Sichuan pickle, pickled pepper, ginger, onion, garlic, cooking wine, 1 slice of lemon, 1 tomato, pepper granules.

working methods

1. Wash the fish, cut into pieces, and marinate with salt and cooking wine.

2, the oil pan is hot, and all the materials such as kimchi are fried.

3. After adding water, the fire will boil.

4. After the soup is boiled, first put the fish head and cook it together.

5. After the fish pieces are added with the eggs, stir them evenly, then pour them into the soup and cover them.

6. Turn off the fire after boiling and add salt to the pot.

Simple home cooking method of fish with Chinese sauerkraut 4 materials

5g of dried red pepper, proper amount of pepper, 650g of mandarin fish 1, 300g of pickled cabbage, 2 parsley, 2 shallots, 2 ginger 1, 2 garlic, 6 pickled peppers, 2 teaspoons of salt, 80 ml of Chinese liquor 10 ml and peanut oil.

working methods

1, reduce the fire and clean up, or directly ask the fish seller to help clean up. After washing, slice the big bones and fish, cut the fish bones into small pieces, and cut the fish head in half.

2. Then prepare a proper amount of salt and liquor, and marinate the processed fish fillets evenly for about 10 minutes.

3. Wash other materials, cut sauerkraut obliquely into small pieces, cut coriander and onion into small pieces of about 1cm, shred ginger, pat garlic flat and chop it up, cut dried pepper and pickled pepper in half, and cut pepper in half.

4, hot pot, add 30ml of oil to heat, add ginger and pickled pepper to stir fry, add fish head and fish tail to stir fry.

5. Pour in sauerkraut and stir-fry for half a minute, add three bowls of water about 600ml, cover and boil, and then add fish bones.

6. When the soup is boiled to milky white, remove all the soup except the soup and put it in a large bowl.

7. Continue to boil the soup in the pot, add the fish fillets to cook, pick them up and spread them on the bowl surface. Pour the soup into a bowl and sprinkle with coriander and onion.

8. Heat 50 ml of oil in the pot, add garlic and stir-fry until fragrant, add dried pepper and pepper, turn to low heat and stir-fry red oil slowly, and sprinkle evenly on the surface of pickled fish.