Fresh fish 1 tail . .1250g

Sauerkraut . .200g

Ginger ..... .15g

Monosodium glutamate .... .1g

Garlic ..... .10 grams

Egg whites . .2

Soaked red chili pepper . .15g

Fresh soup . .1500 grams

Szechuan salt .... .5g

Mixed oil.... .50g

Pepper.... .3 grams

Mixed wine .... .15 grams

Pepper .... .1g

Cooking method

1. Fresh fish by dissecting and killing, remove scales, fins, gills and viscera washed, with a knife blade under the two fans of fish meat, the other will be the head of the fish split, the fish bone chopped into

1.5 cm size of the block; pickled bok choy a little bit of washing, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; pickled red chili pepper crushed into a fine powder.

2. pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh soup boiling, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Chuan salt, pepper, after the seasoning, continue to simmer.

3. Fish diagonally sliced into a thick 3 mm skinned fish slices, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate (MSG) code taste, and then break the shell of the egg, pour the egg white, mixing so that the fish slices wrapped in a layer of egg white, and then gradually shaking the slices of fish into the simmering pot of fish soup.

4. Another pot on the fire, the oil burned to 50 percent hot, the next bubble chili pepper stir-fried flavor, immediately poured into the soup pot to cook a few minutes until the fish slices off the raw, under the taste of monosodium glutamate to enhance the freshness of the pot into the bowl of soup that is complete.

Technology key

1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and internal organs, pick armor clean, both sides graver, cut two sections diagonally, into the soup bowl when aligned.

2. The whole fish should not be fried hard, in addition to fishy oil can be. Martial arts fire simmering fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup flavor are poor.

Flavor characteristics

1. The origin of the pickled fish, there are many sayings. Some say, founded in chongqing city jiangjin county jinfu township zhou yu food store, in the mid-80's operation of pickled mustard fish, quite popular with diners praise, this store has received a lot of apprentices, after the art of success, away from the store to set up their own business, the store's fist varieties also spread to the four corners of the world. Some say, Chongqing City, Pishan County, Lai Fu town, the town is located in the Chengdu-Chongqing Highway side, the wall of the South River through the street, the production of fresh fish, cooking fish masters, there is "Lai Fu town of fresh fish, the beauty of the reputation of the bridge, a small food store, simply "fresh fish, the beauty of the" name of the store, by the nationally known Calligrapher Yang Xuan Ting wrote the "fresh fish beauty" three words, hanging in front of the store, both for the city signs, but also the name of the store, which launched the "boiled fish" popular for several years after the launch of the "pickled fish". Unique flavor, reputation not cavity and go, all over the province have imitated. In addition, there is a saying, Pishan County has a good fishing weng, one day fishing a few fish home, the old partner mistakenly put the fish into the pot to cook sauerkraut soup, and then tasted, fresh and beautiful to the extreme, the fisherman boasted, sauerkraut fish is also famous.

2. "Sauerkraut fish" with fresh fish and pickled cabbage soup, because of the pickled cabbage flavor acid, so the name. Sichuan folk, in early winter with green pickles pickled pickles, large altar storage, take with use, can eat until the next summer. Most of the pickled vegetables with chicken, duck, fish, meat soup dishes, sour and fresh and refreshing, summer relief. "Fish with pickled vegetables" is a famous dish in Sichuan's home cooking, entering the 1990s, the red hot. Sichuan restaurants, all prepared this dish, known in the province. With the soft-packaged pickled vegetables sold throughout the country, "pickled fish" is also popular throughout the state, in the capital city of Beijing, a few with the "Kung Pao Chicken", a household name, not thought too.

3.

Raw materials: a mackerel, Sichuan Li Kee sauerkraut fish seasoning a package, pepper twenty, dry chili pepper fifteen, wild pepper fifteen, garlic cloves ten, ginger a piece of green onion five, cooking wine, two jin of bone broth, salt, half of the egg white, a little cornstarch, salad oil three two, a teaspoon of chemical lard.

Steps: 1. Clean the fish, remove the head and tail, then cut the fish in half, then, with a knife diagonally sliced the fish into half-centimeter-thick fillets.

2. Ginger pat broken, and fish slices together into the porcelain pot poured into the cooking wine, egg white, green onions, starch with a hand grasp, code flavor. Garlic cut into garlic rice to be used, dried chili peppers deseeded and cut into segments.

3. Put the frying pan on the stove on fire, pour salad oil into the pan and boil until fifty percent hot, put garlic rice, sauerkraut over oil, to be sauerkraut, garlic rice fried incense, into the cold bone broth, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, to the good taste of the fish slices sprinkled with a little salt to grasp, and then poured into the pot to cook to the soup color yellowish-green, you can put the chicken essence, the lard, pepper, loaded into the bowl of soup that is! The soup bowl is ready.

Note:

1. Fish fillets can not be sliced too thick, the egg white can not add a, starch can only put a teaspoon of fish fillets code flavor to the fish fillets do not stain the hands of the good, the cooking wine do not put too much, two teaspoons will be enough.

2. The fish must be cooked in cold broth and cold water, so that the fish does not have a fishy flavor and the soup will be white.

Cuisine:

Sauerkraut belongs to the Sichuan cuisine, Szechuan cuisine enjoys the reputation of "one dish, one pattern, a hundred dishes, a hundred flavors", known for its unique flavoring and unique cooking techniques.