Raw materials of Sichuan pickled fish: main ingredients: one grass carp.
Ingredients: a bowl of pickled cabbage and 20 pickled peppers.
Seasoning: a handful of pepper, a piece of ginger, bean paste, salt, starch, black pepper, soy sauce, sesame oil and oil.
The most authentic way of Sichuan pickled fish: 1, prepare raw materials, clean grass carp, soak pickled cabbage and pickled pepper in water for half an hour in advance to control the moisture.
2. Remove the tendons from the fish, remove the head of the fish, cut a knife on each side next to the tail of the fish, and then remove the tendons next to the head of the fish.
3, the fish head removes the fish's teeth, slices the fish, and cuts the fish bones.
4. The fish is sliced into pieces along the grain. Please also refer to: Illustration of fillet cutting method of pickled fish.
5, pickled sauerkraut chopped, pickled pepper into small pieces.
6. Add a proper amount of salt, soy sauce and a little black pepper to the fish bones, and grab well. Add a proper amount of salt, sesame oil, soy sauce, starch and a little black pepper to the fish bones, grab well, and marinate 15 minutes.
7. The bean paste is finely chopped.
8, put the right amount of oil in the pot, stir-fry bean paste.
9. Add pickled cabbage and stir fry.
10, add some water and bring to a boil.
1 1, add the fish head and bones and cook for ten minutes, fully taste the fish head and bones, then take out the fish head and bones and put them into a container.
12, boil again in the pot, add the fish fillets, gently spread them out, cook them in about a minute or two, and pour them into a container with fish heads and bones.
13. Pour a proper amount of rapeseed oil into the pot and burn it until there is no foam. Add pickled pepper and pepper and saute until fragrant. If there is no rapeseed oil, use other cooking oil. Rapeseed oil is more fragrant.
14, pour into the pickled fish, the fragrant pickled fish is ready, and you can enjoy it on a plate.
Finished product drawing:
Techniques for making Sichuan pickled fish: First, the fish's internal organs should be cleaned, the black film inside should be cleaned, the fish tendons should be removed, and the fish's teeth should be removed. After this treatment, there is no need to add cooking wine, and the fish has no fishy smell;
Second, pickled cabbage and pickled pepper taste very heavy, so you should first soak them in clear water and wash them. The pickled fish soup made in this way is delicious, not too sour and salty. You can go to the supermarket to buy pickled cabbage made in Sichuan and specializing in pickled fish.
Third, when pickling fish bones and fish, the amount of salt and soy sauce should be less, because sauerkraut is salty and will be very tasty;
Fourth, it is best to use sweet potato starch for starch. Sweet potato starch is used to size the fish fillets. The fish fillets are not easy to disperse. When cooking the fish fillets, they begin to disperse. Don't use chopsticks or spatula to go to the pot, just shake it over the pot to heat evenly.
The key technology of Sichuan pickled fish: 1, fresh grass carp must be used to make soup, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, knives cut off on both sides, obliquely cut into two sections, and aligned when entering the soup bowl.
2, the whole fish should not be fried hard, and the oil can be removed. Only by boiling fish with strong fire can white milk soup be produced. After soaking vegetables, the soup will be dark and dark after cooking for a long time, and the taste of the soup will be poor.
What kind of fish is the best for pickled fish? Fish that make pickled fish can choose grass carp, silver carp, snakehead, solo fish and other fish with thick meat and less thorns, and the meat taste will be better. When slicing fish, the knife must be fast. It is best to sharpen the knife first in advance, which will get twice the result with half the effort. Fish fillets of pickled fish should be cut into butterfly slices with the size of the palm of your hand, so that the fillets are heated and tasted evenly, and the meat feels full and shiny.
Crucian carp has many small thorns, but crucian carp is very nutritious and is suitable for making fish soup to replenish the body.
Tilapia has fewer thorns, but its meat is loose, so it is easily broken when it is used as pickled fish, and it is suitable for steaming or grilled fish.
Grass fish bones are less and meat is more, grass fish meat is thicker, and it is more suitable to make pickled fish.
Many people prefer catfish or snakehead, which basically has no small spines and firm meat. The pickled fish is delicious, but it is more expensive.
The origin of pickled fish: there are many sayings. Some people say that Zhouyu Restaurant, which was founded in Jinfu Township, Jiangjin County, Chongqing, operated pickled fish in the mid-1980s, and was well received by the eaters. After its completion, it left the store and started its own business, and its fist varieties also spread in all directions. Others say that Laifu Town, Bishan County, Chongqing, is located on the side of Chengdu-Chongqing Highway, and the South Wall River crosses the street. There are a lot of fresh fish, and many experts in cooking fish come forth in large numbers, which has the reputation of "the beauty of fresh fish in Laifu Town". A snack shop at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a market move. Unique flavor, reputation and go away, all over the province have copied. In addition, it is said that there is a good fisherman in Bishan County, who catches a few fish home one day, and his wife mistakenly puts the fish in the pot where sauerkraut soup is cooked. Later, when he tastes it, it is extremely delicious, and the fisherman praises everyone, and the pickled fish is also famous.
The characteristics of Sichuan pickled fish are as follows: the fish is tender, the pickled cabbage is mellow, the soup is delicious and unique;
Experience: The thicker the fish soup is, the better, but the fillets should not be cooked for too long. It's best to buy authentic Sichuan flavor of sauerkraut. Just wash it slightly when using it to keep its original flavor. If you like spicy food, you can put some Sichuan pickled peppers or bean paste in the soup, which will taste better.