The best choice for making pickled fish is1.1-1.25kg snakehead. If the fish is too big, the fiber of the meat will be thicker, the fish will be older and the fish body will definitely become wider, so the sliced fish slices will not be like "light nests" after heating. On the contrary, slightly smaller fish, after heating, will appear in the bowl like petals one by one. Generally speaking, each fish of this size can have 90- 100 pieces, and the thickness of the fillets is about 0. 15 cm.
Some friends will choose other fish, such as grass carp and Longli fish. Personally, compared with snakehead, the fineness of grass fish is far from enough; The tenderness and fineness of Longli fish are good, but it is too tender, and the taste is not as tough as the fish fillet itself; Cheap silver carp fillets cost less, but there are too many bones, which is not the most suitable.
Choose Chinese sauerkraut
For most friends, it is impossible to make their own kimchi, and they usually buy kimchi in bags. After a long period of repeated experiments, I finally chose "Rongshangfang" brand sauerkraut. Different from other sauerkraut, it is crisp enough, moderate in acid, fragrant enough, and has no other peculiar smell, and the spicy taste is just right with the red pepper soaked together. (For reference only)
Choose pepper
To make pickled fish, the amount of pepper is not much, but its choice is also very important. I suggest you choose fresh green pepper, which is characterized by full fragrance, low hemp taste and bright color.
Processed pickles
If you choose pickled cabbage in bags, then the processing method is different from that of self-pickled sauerkraut in Laotan. After the sauerkraut is opened, change the knife to remove the old leaves and wash them with clean water for 30 minutes. The purpose of this is to remove the salt from sauerkraut. Add the mixed oil of salad oil and cooked lard, add small ingredients (onion, pickled ginger, pepper, garlic slices and lemon slices) and stir-fry until fragrant, then add sauerkraut and stir-fry for 6 -7 minutes. The advantage of this treatment is that it can better blend the taste of sauerkraut and small ingredients, and its sour, spicy and lemon fragrance can be better blended.
Why do you cook fish fillets and pickles separately? If they are directly cooked in thick soup, the starch on the surface will affect the clarity of thick soup.
Two kinds of homemade seasonings are absolutely good for making pickled fish. One is homemade chopped pepper sauce and the other is homemade sour soup.
Homemade chopped Chili sauce
5 kilograms of red pepper, 500 grams of garlic, monosodium glutamate 140 grams, 60 grams of fresh dew, 40 grams of spicy fresh dew, 200 grams of salt oyster sauce, 50 grams of white vinegar, and wild pepper 1 barrel (with water) were mixed and marinated for 2 days.
Homemade sour soup
Put 500g cooked chicken oil into a pot, heat it to 40% heat, add100g garlic paste, ginger, onion, 200g yellow pepper sauce, pepper, salted egg Huang Rong, 250g carrot sticks, 500g onion, 50g green pepper and1500g tomato pieces, and stir fry over low heat.
With these two kinds of homemade seasonings, the cooking method is very simple.
Specific methods of pickled fish:
1. Wash 300g grass carp slices with clean water 10 minute, absorb moisture, add 1 egg, 5g raw flour, 2g salt, size and pickle 10 minute.
2. Blanch 200 grams of cucumber slices and put them in a blue-and-white bucket bowl; 0/50g of fishbone/kloc-and 200g of pickle are blanched respectively.
3. After the pot is cooked, add material A (salad oil, pickled pepper oil, pickled pepper sauce 30g each, homemade chopped pepper sauce 60g), stir-fry with low fire, add kimchi, stir-fry with medium fire, and add material B (homemade sour soup 650g, white pepper 1g, white vinegar 20g, pickled pepper oil 3g, chicken essence 65438).
4. Leave the pot away from the fire, put the fish fillets into the soup, add 5 pickled peppers, cook on low heat until it is 80% cooked, and pour all the ingredients in the pot into a bowl.
5. Put 20g cooked chicken oil and10g cooked lard into the pot. When it is 50% hot, add small ingredients (25g millet pepper, 20g green pepper, 30g celery, 50g green and red pepper ring, 20g garlic slices), stir-fry until fragrant, and pour on the fish fillets.
Pickled fish hot pot complete production process steps 1 fish processing.
You'd better choose local grass carp for this dish. In order to slow down the fishy smell of fish, it is suggested that live fish should be hungry for 3 -5 days before cooking.
The processing method of fish meat is very simple: 750g fish meat is cut into large slices with a thickness of 0.3cm, washed several times in scallion and ginger water with a little salt, fished out to absorb moisture, added with 10g salt and monosodium glutamate, 5g white pepper, then added with clear water for three times to fully beat until the fish meat absorbs moisture, and added with 30g egg white to absorb moisture. Due to the addition of enough water, the texture of fish is very tender.
Step 2: Boil thick soup
Blanch 7 kilograms of fish bones and 3 kilograms of pig bones in water, put them in a stainless steel bucket, inject 40 kilograms of clean water, boil them with strong fire, heat them until the soup is thick and white, and take out the soup.
cook
1. 500 grams of pickled cabbage made by Laotan farmers, cut into 3 cm long sections and extruded; 150g Sichuan-style pickled ginger and pickled radish are cut into 2cm square pieces respectively.
2. Put 100g cooked lard into a pot, heat it to 50%, add small ingredients (ginger slices and garlic slices, each 15g) and stir-fry, then add sauerkraut, pickled radish and pickled ginger, stir-fry over medium heat until it is sour and refreshing, inject 1kg thick soup, and add 65438+ chicken essence and 65438+chicken essence.
3. Put 2 kilograms of boiling water in the pot, add the marinated fish fillets, heat them to 70% maturity with low fire, take out the fish fillets and put them in a black casserole.
4. Put 200 grams of salad oil into the pot, heat it to 50%, add 50 grams of raw garlic100g, pepper, dried chili festival150g (the ratio of dried chili and chili king is 6:4), stir-fry over medium heat until spicy, pour it on the fish fillets, and sprinkle with green kumquat.