The chef explained the practice of authentic pickled fish, from killing fish to cooking without reservation, and the soup was tender and sour.
A fish, the smell of fire all over the country, pickled fish with its tender meat, fresh and sour soup, slightly spicy but not greasy taste, tied the taste buds of the majority of diners, became a popular table food, and realized the perfect counterattack from Jianghu dishes to authentic Sichuan cuisine.
A plate of delicious fish with pickled vegetables must be sobering, refreshing, thin and even, unbreakable, smooth and tender in the mouth, rich and sour in the soup, not rushing or choking, slightly spicy and not dry. The lactic acid in pickled vegetables and the water-milk protein in fish blend with each other, and the flavor is refreshing! Don't drool in a hurry. Today, A Fei will explain the way of authentic pickled fish from killing fish to cooking without reservation to ensure that the soup is tender, sour and cool.
Boiled fish with Chinese sauerkraut and Chili
A famous dish has different practices in different places and some differences in materials, but they are all the same.
Specific practices:
Step 1: Change the knife
Prepare a fresh grass carp, let the seller kill it, clean it, and take the fish down from both sides of the tail along the spine.
Chop the fish bones into small pieces, chop the fish head from the middle, and then slice the fish belly, with the skin facing down, and cut it into thin and even fillets obliquely. You can also ask the seller in the market to slice the fish fillet for you, not too thin or too thick, about 3 mm thick.
Step 2: Pickling
Wash the chopped fish bones repeatedly in clean water for several times to remove impurities from the fish bones. Wash the sliced fish fillets several times, squeeze out the water, and then put them in a basin for pickling: add 3 grams of salt, 2 grams of pepper and 0/0 grams of cooking wine, and grab them evenly by hand. Pepper and cooking wine can reduce the smell of fish. Beat in the egg whites and stir quickly. Continue to stir and size with a small amount of raw flour. The stirring process should be kept at 1 min, and then let stand and marinate for ten minutes.
Side Dish
Cut a packet of pickled cabbage into small pieces, the roots are thicker, so cut it thinner and put it in a basin for later use.
A piece of ginger, cut into slices, a white onion, cut into onion segments, and grab 10g pepper and 10g dried pepper for later use.
Flatten the garlic, cut it into pieces and put it in the pot, then grab 5 grams of dried peppers and a handful of white sesame seeds.
Step 4: blanch the water.
Boil the water in the pot and blanch it with the cut sauerkraut. Blanching can remove impurities in pickled cabbage, and it can also be disinfected and sterilized. After the water is boiled, take out the sauerkraut for later use.
Step 5: Stir-fry sauerkraut.
Heat the oil in the pan, add the onion, ginger, pepper and dried pepper, stir-fry until fragrant, pour the sauerkraut, stir-fry until fragrant, and take it out for later use.
cook
Heat oil in the pot, pour clean fishbone, add 5g cooking wine to remove fishy smell, and keep shaking the pot to prevent it from sticking. Stir-fry for a while, and protein will release gum when heated.
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 and 3g of pepper, stir evenly to melt the seasoning, cook for two minutes on high fire, and put the fish bones and sauerkraut into a basin for later use.
Step 7: Slip-cook the fish fillets.
Take the pan, put in the starched fish fillets, and cook for 20 seconds, not more than 20 seconds. Then take out the fish fillets and pour them into the basin. Continue to boil the soup and pour it on the fish fillets. Be careful not to scatter the fillets.
Step 8: Stir the oil
Heat the oil in the pot to 70% heat, pour in minced garlic and white sesame seeds and pepper, and pour it on the pickled fish in a few seconds, and the fragrance will be instantly generate. Don't use too much hot oil to avoid being too greasy. Sprinkle some chopped green onion to decorate and serve delicious.
Teddy boy has something to say:
When heated, the egg white will quickly solidify and lock the water in the fish. Raw flour can form a protective layer on the outer layer of fish fillets, enhance water retention, further lock water, and make fish more smooth and tender.
Ok, a simple and delicious fish with Chinese sauerkraut is ready. Please try it for your favorite friends.