A fish is popular all over the country. Pickled fish with its meat white and tender, soup fresh and sour, slightly spicy and not greasy taste, binding the taste buds of the majority of diners, become a popular table food, to achieve the perfect counterattack from the jungle food to authentic Sichuan cuisine.

A plate of delicious pickled fish must be sour to the top, a mouthful of refreshing, thin and even slices of fish, smooth and tender in the mouth, the soup is thick and sour, not punchy and not choking, slightly spicy and dry, lactic acid in the pickled fish and milk protein in the fish intermingle with each other, so that people's minds are open and happy! Don't be in a hurry to drool. Today Fei explains without reservation the authentic pickled fish from killing the fish to cooking, ensuring that the soup is tender, sour and refreshing.

Sauerkraut fish

A very famous dish, different practices around the world, there are some differences in the ingredients, but never change.

Specific method:

The first step: change the knife

Prepare a fresh grass carp, let the fish seller slaughtered, cleaned, starting from the tail along the spine to remove both sides of the fish.

Chop the bones of the fish into small pieces, chop the head from the center, then slice the belly of the fish, skin-side down, and use a slanted blade to make thin, even slices. You can also ask the seller in the market to slice the fish for you. Don't slice the fish too thin or too thick, about 3 millimeters thick.

Step 2:Marinate

Put the chopped fish bones in water and wash them several times to remove any impurities. Wash the fish fillets several times, squeeze out the water, and then put them into a basin to marinate:Add 3g of salt, 2g of pepper and 10g of cooking wine. Pepper and cooking wine can reduce the fishy flavor of the fish. Then, add the egg white, quickly stir, will be a small amount of raw flour mixing size 1 minute, and then leave to marinate for 10 minutes.

Step 3:Garnish

Cut a pack of sauerkraut into small pieces with thick roots. Chop finely and set aside in a pot.

1 slice of ginger, cut into ginger slices, 1 slice of green onion, cut into large green onion segments, 10 grams of chili pepper, 15 grams of dried chili pepper spare.

Flatten the garlic, cut it into chunks and add it to the pot, then grab 5g of dried chili and a handful of white sesame seeds.

Step 4:Drowning

Bring the water in the pot to a boil and add the chopped sauerkraut to blanch, which removes impurities from the sauerkraut and sterilizes it better. Once it boils, remove the sauerkraut and set aside.

Step 5:Deep fry the sauerkraut

Boil the oil in the pot, add green onion, ginger, chili pepper and dried chili pepper, stir fry, pour in the sauerkraut, stir fry, and serve.

Step 6:Cooking

Burn the oil in the pot, pour in clean fish bones, add 5 grams of cooking wine to deodorize the fish, keep shaking the pot to prevent sticking. After frying for a while, the proteins will release the gelatin by heat.

After frying, add boiling water, then pour in the fried sauerkraut and start seasoning: add 5g of cooking wine, 3g of salt, 2g of chicken essence, 3g of sugar, 3g of pepper, stir well to make the seasoning melt, cook for two minutes on high heat, put the fish bones and sauerkraut into a pot and set aside.

Step 7:Slide and cook the fish fillets

Add the mashed fish fillets from the pot and cook over high heat for 20 seconds, but no more. Then remove the fillets, pour them into a pot, and continue to simmer the broth, pouring it over the fillets, being careful not to distract them.

Step 8: Stimulate the fat

Heat the oil in the pot to 70 percent. Pour the minced garlic and white sesame seeds into the peppers. Pour over the marinated fish after a few seconds for an instant burst of flavor. Don't use too much hot oil as it will be too greasy. Sprinkle some chopped green onions on top and it's delicious.

Egg whites will solidify quickly when heated, locking in the moisture of the fish. The raw flour can form a protective layer on the outer layer of the fish fillet, which can enhance the water retention and further lock the moisture, making the fish more smooth and tender.

Well, a simple and delicious pickled fish is ready, like friends hurry to taste.