A fish, a taste of fire all over the country, pickled fish with its white and tender meat, fresh and sour soup, slightly spicy and not greasy taste, tied the taste buds of the majority of diners, became a popular table food, and achieved a perfect counterattack from Jianghu cuisine to authentic Sichuan cuisine.

A plate of delicious fish with pickled vegetables must be sobering, refreshing, thin and even, not broken, smooth and tender in the mouth, rich and sour in soup, not rushing and choking, slightly spicy and not dry, lactic acid in pickled vegetables and water emulsion protein in fish blend with each other, and the fresh flavor is refreshing! Don't drool in a hurry. Today, A Fei will explain the way of authentic pickled fish without reservation from killing fish to cooking, so as to ensure that the soup is tender, sour and pleasant.

Boiled Fish with Pickled Cabbage and Chili

A very famous dish has different practices in different places, and there are some differences in materials, but it is always the same.

Specific practices:

Step 1: change the knife

Prepare a fresh grass carp, let the seller kill it, clean it, and take the fish off both sides from the tail along the spine.

Chop the fish bone into small pieces, chop the fish head from the middle, then slice the fish belly, with the skin facing down, and obliquely blade it into thin and even fillets. You can also ask the sellers in the market to help you slice the fish fillets, not too thin or too thick, about 3 mm thick.

Step 2: Pickling

Wash the chopped fish bones repeatedly in clean water for several times to remove impurities from the fish bones. Wash the sliced fish fillet several times, squeeze out the water, and then marinate it in a basin: add 3 grams of salt, 2 grams of pepper, and 0/0 grams of cooking wine/kloc-0, and grab it evenly by hand. Pepper and cooking wine can reduce the fishy smell of fish. Beat in the egg white and mix it quickly. Keep stirring and sizing with a small amount of raw flour. Keep stirring for 1 min, and then leave it for curing for ten minutes.

Step 3: Side dishes

A packet of pickled cabbage is cut into small pieces, the roots are thicker, so it should be cut thinner and put into a basin for later use.

A piece of ginger, cut into ginger slices, a white scallion, cut into scallion segments, and grab pepper10g and dried pepper15g for later use.

Flatten the garlic, cut it into pieces and put it in a pot, then grab 5 grams of dried Chili peppers and a handful of white sesame seeds.

Step 4: Blanch the water

Boil water in the pot, put the chopped sauerkraut in and blanch it. The blanching can remove impurities in the sauerkraut, and it can be disinfected and sterilized. After the water is boiled, take out the sauerkraut for later use.

Step 5: stir-fry sauerkraut.

Heat oil in a pan, add onion, ginger, pepper and dried pepper and stir-fry until fragrant, pour in sauerkraut, stir-fry over high heat until fragrant, and then serve for later use.

Step 6: Cooking

Heat oil in the pan, pour clean fishbone, add 5g cooking wine to remove fishy smell, and keep shaking the pan to prevent it from sticking. Fry for a while, and protein will release gum when heated.

After frying, add the boiled water, and then pour in the sauteed sauerkraut to start seasoning: add 5g of cooking wine, 3g of salt, 2g of chicken essence, 3g of white sugar and 3g of pepper, stir well to melt the seasoning, boil for two minutes on high heat, and put the fish bones and sauerkraut into a basin for later use.

Step 7: Slip-cook fish fillets.

Take the pan, put in the starched fish fillets, and cook over high heat for 20 seconds, which must not exceed 20 seconds. Then take out the fish fillets and pour them into the basin. Continue to boil the soup and pour it on the fish fillets. Be careful not to scatter the fish fillets.

Step 8: Stir the oil

Heat the oil in the pot to 70% heat, pour in minced garlic and white sesame seeds with Chili peppers, and pour them on the pickled fish after a few seconds, so that the fragrance will burst out instantly. Don't use too much hot oil to avoid being too greasy. Sprinkle some chopped green onion to decorate and serve delicious.

Teddy boy has something to say:

When heated, the egg white will quickly solidify and lock the water in the fish. The raw flour can form a protective layer on the outer layer of the fish fillet, enhance the water retention, further lock the water, and make the fish smoother and tender.

Ok, a simple and delicious fish with Chinese sauerkraut is ready, so please try it for your favorite friends.