A plate of delicious pickled fish must be sour to the top, a mouthful of refreshing, thin and even slices of fish, smooth and tender in the mouth, the soup is thick and sour, not punchy and not choking, slightly spicy and dry, the lactic acid in the pickled fish and the milk protein in the fish mingle with each other! Do not rush to drool. Today's no-holds-barred explanation of authentic pickled fish practices from killing the fish to cooking it to ensure the soup is tender, sour and flavorful.

Sour pickled fish

A very famous dish, different practices around the world, there are some differences in the ingredients, but never change.

Specific method:

The first step: change the knife

Prepare a fresh grass carp, let the fish seller slaughtered, cleaned, from the tail along the spine to remove both sides of the fish.

Chop the bones of the fish into small pieces, chop the head from the center, then slice the belly of the fish, skin-side down, and use a slanting blade to make thin, even slices. You can also ask the seller in the market to slice the fish for you. Don't slice the fish too thin or too thick, about 3 millimeters thick.

Step 2: Marinate

Put the chopped fish bones in water and wash them several times to remove any impurities. Wash the fillets several times, squeeze out the water, and then marinate them in a basin: add 3g of salt, 2g of pepper and 10g of cooking wine. The pepper and wine will reduce the fishy flavor of the fish. Then, add the egg white, quickly stir, will be a small amount of raw flour mixing size 1 minute, and then leave to marinate for 10 minutes.

Step 3: Garnish

Cut a packet of sauerkraut into small pieces with thick roots. Chop finely and set aside in a pot.

1 slice of ginger, cut into ginger slices, 1 slice of green onion, cut into large green onion pieces, 10 grams of chili pepper, 15 grams of dried chili pepper spare.

Flatten the garlic, cut it into chunks and add it to the pot, then grab 5g of dried chili and a handful of white sesame seeds.

Step 4: Drown

Bring the water in the pot to a boil and add the chopped sauerkraut to blanch, which removes impurities from the sauerkraut and sterilizes it better. After boiling, remove the sauerkraut and set aside.

Step 5: Deep fry the sauerkraut

Boil the oil in the pot, add green onion, ginger, chili pepper and dry chili pepper, stir fry, pour in the sauerkraut, stir fry, and serve.

Step 6: Cooking

Burn oil in a pot, pour in clean fish bones, add 5 grams of cooking wine to deodorize, and keep shaking the pot to prevent sticking. After frying for a while, the protein will release gelatin by heat.

After frying, add boiling water, then pour in the fried sauerkraut and start seasoning: add 5g of cooking wine, 3g of salt, 2g of chicken essence, 3g of sugar, 3g of pepper, stir well to make the seasoning melt, cook on high heat for two minutes, put the fish bones and sauerkraut into a pot and set aside.

Step 7: Slide and cook the fish fillets

Add the mashed fish fillets from the pot and cook over high heat for 20 seconds, but no longer. Then remove the fillets, pour them into a pot, and continue to simmer the soup, pouring it over the fillets, being careful not to distract them.

Step 8: Stimulate the fat

Heat the oil in the pot to 70 percent. Pour the minced garlic and white sesame seeds into the peppers. Pour over the marinated fish after a few seconds for an instant burst of flavor. Don't use too much hot oil as it will be too greasy. Sprinkle some chopped scallions on top and it's delicious. What Fei has to say:

The egg white will solidify quickly when heated, locking in the moisture of the fish. The raw flour can form a protective layer on the outer layer of the fish fillet, which can enhance the water retention and further lock the moisture, making the fish more smooth and tender.

Well, a simple and delicious pickled fish is ready, like friends hurry to taste.