Fish with Chinese sauerkraut originated from Jiangcun fishing boat in Jiangjin, Chongqing. At that time, fishermen sold the big fish they caught for money, and then changed the leftover fish into kimchi to eat with farmers by the river. Fishermen put pickled vegetables and fresh fish in a pot and cook them into soup. The soup is so delicious that some small restaurants make it into pickles and boiled fish for diners who come from all over the world to enjoy. People who have tasted it are full of praise. Since then, sour soup fish has spread.
Skills of making "golden soup"
The secret of "golden soup" lies in its golden color, which looks attractive and greatly increases people's appetite. This yellow color is made of yellow sweet pepper sauce and pumpkin puree, and there is a sour soup base. Hainan yellow light Chili sauce with pumpkin sauce, stir fry, add broth and cook for more than 20 minutes, then remove the residue.
Cooking tips
1 Fish bones and fillets should be cooked separately to avoid undercooked fish bones and unformed fillets.
Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until fragrant, and immediately pour them on the prepared fish noodle soup, so that the fragrance of pickled peppers can be quickly integrated into the soup and the soup looks good. Don't cut the fillets too thick, or they won't be cooked thoroughly. Adding egg white during curing can make the cooked fish fillets more delicious and tender.
Boiled fish with Chinese sauerkraut and Chili
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.
2 small black fish, a little onion, ginger and garlic, 2 dried peppers, pickles 1 piece, eggs 1 piece, pumpkin puree 1 tablespoon, yellow lantern Chili sauce 1 teaspoon, sweet potato powder 10 ~ 20 grains, a little fighting wine.
1. Wash the snakehead and cut it into fillets.
2. Marinate fish fillets with salt, egg white, sweet potato powder, cooking wine, seasoning and sizing.
3. Heat the wok, pour in the oil and stir-fry the fish head and bones. Add cold water, onion ginger and cooking wine, and cook over high fire until the fish soup is milky white.
4. Chop garlic and cut dried peppers into small pieces.
5. Heat the oil in the wok, add garlic, dried Chili, yellow light Chili sauce, pumpkin puree, stir fry, and add sauerkraut to stir fry. Add fish soup and bring to a boil.
6. Slide in the fillets slowly, and the fire will boil away to make the fish pieces raw. Season with salt and pepper.
7. Put the fish and sauerkraut together with the soup in a bowl, add pepper and onion, burn some oil, stir-fry pickled peppers for about two minutes, and pour them on the fish with sauerkraut. Fish with Chinese sauerkraut in golden soup is ready.
skill
Pumpkins are often used in restaurants to make soup bases, which are suitable for meat and vegetables. They are beautiful in color but not tasteless, so they are called golden soup. The color of pumpkin paste is very close to the yellow light Chili sauce, which can not only create a golden soup color, but also make the spicy degree appropriate, which is acceptable to most people.