Main ingredients:
Carp 1 (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
Production method:
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Fish with pickled vegetables is a famous specialty in Kanto, which is refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.
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■ Fish with Chinese sauerkraut
Main materials and auxiliary materials
Fresh fish 1 tail .. 1250g
Pickle ... 200 grams
Energy ... 15g
Monosodium glutamate ... 1g
Garlic ... 10g
Egg white ... 2
Pickled red pepper ... 15g
Fresh soup ... 1500g
Sichuan salt ... 5g
Mixed oil ... 50 grams
Pepper ... 3 grams.
Cooking wine ... 15g
Zanthoxylum bungeanum ... 1g
Cooking method
1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut the two fish with a blade, split the fish heads, and cut the fish bones into pieces.
1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.
2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot.
4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.
Process key
1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.
Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.
Flavor characteristics
1. There are different opinions about the origin of pickled fish. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the edge of Chengdu-Chongqing Highway, and the Nanqiang River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous.
2. "Pickled fish" is a soup made of fresh fish and kimchi, named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. "Fish with Chinese sauerkraut" is a famous dish in Sichuan home cooking. It was a hit in the 1990s. All restaurants in Sichuan prepare this dish, which is very famous in the province. With the sales of soft pickled vegetables all over the country, "pickled fish" also swept the whole of China. In Beijing, it is as famous as "kung pao chicken" and a household name.
3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.
Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife.
2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections.
3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.
Note: 1. Fish fillets should not be cut too thick, egg whites should not be added, and starch can only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough.
2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.