Sauerkraut fish is a representative of Chongqing river and lake cuisine, most of which is based on grass carp with kimchi and other ingredients, using a unique cooking method, which is very popular among diners.

Sauerkraut fish is hot and sour, flavorful and nutritious.

Name: Pickled Fish

Main Ingredients: Grass Carp

Accessories: Pickled Vegetables, Vermicelli, Green Bamboo Shoots, Fungus, Bean Sprouts, etc.

Materials: Pickled Ginger and Rice, Ginger and Garlic Rice, Yellow Lantern Chili Sauce, Wild Pepper, etc.

Seasonings: Salt, Monosodium Glutamate, Sugar, Wild Pepper, Vinegar, etc.

Processing Procedures

1 Processing of the Grass Carp After treatment, take off the fish meat, fish head, fish bone chopped into pieces, the fish meat sliced into a dollar coin thick large pieces, with salt, pepper, cooking wine, egg white mixing code taste, pour starch, code taste can be.

2. the pickled cabbage into slices, sliced green bamboo shoots, pickled ginger cut into rice, wild pepper cut into knots, etc. as shown in the picture.

3 start a pot of boiling water, add a little salt, put the fans, green bamboo shoots slices, fungus, etc., cook off the raw and fish out into the bottom of the plate.

4 pot of oil, under the ginger and garlic rice, ginger rice, wild pepper section, pickles burst incense, under the head of the fish, fish bones stir-fried mixed with water (conditions can add some fresh soup) to boil on high heat.

5 burn about three minutes, add salt, chicken essence, wild pepper water, sugar, seasoning, to be thickened soup, the soup out of the pad on the bottom of the plate.

6 will be coded fish slices into the pot, boil over low heat until broken, pull out and cover the top of the soup, then pour the soup.

7 Sprinkle with garlic rice, drizzle with hot oil on top and sprinkle with chopped green onion.

Cooking Tips

1 Fish fillets should use some salt, code flavor to remove the fishy and then rinse the water and then code flavor, so that the fish fillets more snow white.

2 Fish head, fish bones into the pot first simmering, can let the fresh flavor of the fish into the soup as much as possible, so that the soup into the dish is more delicious.

3 Sauerkraut, wild peppers should be popped out of the natural sour flavor, and then mixed into the soup.

4 This dish is a dish with both vegetables and soup, so the amount of ingredients is relatively more, the soup should not be too much.