Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine. Fish with Chinese sauerkraut started from fishing boats in Jiangjin Village, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange leftover small fish with farmers' close-up dishes (20 pieces) by the river. Fishermen use sauerkraut and fresh fish to cook soup in one pot, but the soup is really delicious, so some chicken hair shops are transplanted and supplied to diners from south to north. Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine. Fish with Chinese sauerkraut belongs to Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one style, and all kinds of dishes have different flavors", and is famous for its unique seasoning and unique cooking skills. It is also called "sour soup fish" everywhere. A raw material is pickled fish, 600g snakehead,100g pickled vegetable, 25g red pepper, 65438+ pickled ginger and chopped green onion. In the production process, the fish is cut into 3 parts on each side, the sauerkraut is drained and cut into filaments, the red pepper is soaked and chopped, and the ginger is soaked and diced; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut, and cook for about 10 minutes, then serve. Add vinegar to the pot. Special Sichuan cuisine. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The second method of tender meat quality of finished dishes: pickled fish 1 carp (about1000g) and 250g of aged pickled cabbage. 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. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take off two pieces of fish with a knife, split the head and break the 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 Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish. Method 3: Manufacturing steps of main materials and auxiliary materials (14 sheets) Fresh fish 1 tail 1250g, pickled vegetables 200g, ginger 15g, monosodium glutamate 1g, garlic 10g and egg white. Cooking method: 1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head and cut the fish bones into pieces with the size of 1.5 cm; 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. Exercise 4: 1. Only fresh grass carp can be used as soup, 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. 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. Method 5: Cooking materials pickled fish Ingredients: fish maw (840g), pickled fish seasoning package (1 package), pickles (500g), pepper (2 tablespoons), ginger (5 slices), onion (1 root) Marinade: egg white (/kloc-0). Cut onion into sections and ginger into filaments. 2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and shredded onion, mix well, and marinate for 15 minutes to taste. 3. Wash the sauerkraut and cut it diagonally into strips. 4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper on low heat, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows. 5. Pour in the seasoning bag of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover and boil over high fire, and stew over low heat 15 minutes. 6. Add 1/3 tablespoons of sugar to taste, pour in the pickled pomfret slices and mix well. Cook the fish fillets over high heat until they are cooked, and serve. Practice 6 (the most delicious pickled fish made of various flavors) bean fruit net pickled fish Ingredients: 500g net fish, a new bag of Sichuan pickled vegetables (you can add more if you like), 2 small pieces of garlic with Sichuan pickled peppers and ginger 10g pickled peppers 10g chopped pickled peppers 10G chopped accessories: salt, chicken essence, sugar, and ingredients. Egg white 1, 7-8 dried peppers, edible oil 1. Dry the clean fish with kitchen paper, cut it into 5MM thick slices with an oblique blade, put it into a large bowl, pour cooking wine and a little salt, and gently stir the surface of the fish in the same direction (the amount of salt should not be too much, just taste the mixed fish, which is salty, but you can't help adding salt. 2. Rinse Sichuan food with clear water, squeeze out the water and cut it into slightly thick silk for later use. 3. Marinated fish, add dry starch, stir well, add an egg white, stir well, don't have a piece of egg white. 4. Heat oil in a wok. Insert a chopstick into the wok and see a lot of small bubbles coming out of the chopstick head. At this time, you can use the oil temperature to put in the fish fillets. Slowly, put in the sliced fish one by one, not too much at a time. When you see the fish fillet slowly changing color, push the fish fillet slowly with a shovel and take it out when the fish turns white. It must be fried with a small fire. According to my method, it will be very safe and will not leak oil. Don't worry! Step four. Take out the fried fish fillets for later use, leave a little oil in the oil pan, heat it, pour in Jiang Mo, stir-fry minced garlic, add pickled peppers, stir-fry minced wild peppers until the oil turns red, add kimchi, stir-fry until fragrant, and pour in broth or water, not too much, as long as the kimchi has just passed. 6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste. 7. Don't cook it for too long, season it and put it in a large basin. 8. Prepare a little minced garlic, sprinkle it into a pot, prepare oil in an oil pan, add chopped dried peppers, stir-fry until they are reddish brown, and pour Chili oil on the minced garlic, and the fragrance suddenly overflows. Practice 7 features: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. Ingredients: carp 1 strip (about1000g), 250g of aged sauerkraut. 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. Scales, gills, laparotomy, viscera removal and washing of carp. Take off two pieces of fish with a knife, split the head and break the 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.