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What are the tips for preparing pickled fish? How to make it tastier? What are some of the ways to remove the fishy flavor and unique practices?

Sauerkraut fish is a common home cooking inside Sichuan cuisine, it and boiled pork slices like spread all over the country, but because the flavor of sour cabbage fish to be softer, so far, basically 95% of the country's restaurants have this dish, the difference is that the practice of each place is different.

Below back to the question: what are the techniques to make pickled fish? And how to make it delicious?

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First of all, what are the techniques to do pickled fish personal opinion, for your reference.

Tip 1: cooking fish pickles pretreatment!

To make pickled fish you need to use old sauerkraut! But we are now market-bought fish sauerkraut, so the main point here is the treatment of this kind of fish sauerkraut.

After opening the bag of fish sauerkraut, the roots are usually sliced or strips, and the leaves are cut into thumb-sized pieces or julienne/strips. After slicing, make sure to soak and wash in water and then strain dry. There are three purposes: one to wash away the sediment and garbage in the sauerkraut, the second to remove excess salt, and the third to remove its odor!

Soaking ginger, soaking peppers, soaking pickled carrots in advance with water slightly rinsed, the purpose is one: to remove excess salt, to avoid too salty!

PS: If it is a large amount of restaurants, you can fry the sauerkraut in advance, the family can now fry now! Stir-fried sauerkraut can generally be kept for 3-5 days, too long sauerkraut color will turn black!

Tip #2: Use grease wisely!

When we make pickled fish, we can use lard or canola fish when frying the ingredients, and use salad oil directly when frying the oil!

Tip 3: Fish handling!

Kill the fish as much as possible in advance to the fish to bleed a little, and then scales and armor must be scraped clean, gills and teeth pulled clean, the black membrane of the fish belly clean! Chopped fish head and fish slices were cleaned with water! Be sure not to leave any blood, otherwise it will affect the taste and color of the fish. If convenient, it is recommended to remove the sandy threads of the fish!

PS: Fish fillets are usually cut into large pieces of 3mm thick mainly, I personally think that the length and width of the fish fillets between 10cm x 5cm cooked, it looks the most appetizing!

Tip 4: Fish marinade!

Fish head and bones, usually salt, pepper, cooking wine marinade can be, marinated and rinsed with water! (Rinse can keep the fish soup white)

Fish fillet marinade: 200 grams of fresh grass carp fillets as an example, the first step is to clean the fish fillets, and then add 5 grams of salt, 5 ml of cooking wine, 1 gram of pepper mixing marinade for 3 minutes. The second step is to rinse the marinated fillets with water and squeeze out the water, add 1 gram of salt, 1 gram of monosodium glutamate (MSG), half of the egg white and add about 10-15 grams of cornstarch and mix well.

Tip #5: Tips for stir-frying sauerkraut!

Generally, when we make sauerkraut fish, it is ready to fry! The first thing to do here is to make sure to squeeze the water out of all the kimchi! Then the pan is hot and add fat (lard best), to be slightly smoking fat about 5-6 into the temperature, down into the garlic slice with pickled ginger pickled pepper pickled carrots and pickled cabbage together with medium heat stir-fry! Pickled pepper and sour radish and pickled cabbage skin stir-fried to the fish eye white bubble when the next fish head fish bone stir-fry after adding boiling water or broth.

Tip 6: Cook the fish head and bones of the soup!

Fish head and fish bone surface stir-fried and discolored, immediately into the boiling water and broth after high-fire boiling (boiling water and broth ratio of 1:1), high-fire simmering time is generally 3-5 minutes, the soup color white after mixing sugar, chicken broth, monosodium glutamate seasoning.

Tip 7: Cook the fish fillets!

After seasoning, use a slotted spoon to fish out the sauerkraut and fish bones into the bottom of the bowl, and there will only be fish soup in the pot. At this point, you need to reduce the heat to medium-low, and slowly lower the fish fillets into the pot one by one. Fish slices into the pot, the temperature is maintained at about 95 degrees, to fish soup will open the state of the best, do not high heat! Otherwise, the fish is easy to cook rotten! Finally, in the fish fillets sprinkled with chopped green onion, the bowl side of the oil stains can be wiped clean.