Fish with Chinese sauerkraut is a famous classic dish in Sichuan cuisine, which originated in Chongqing and is also the pioneer of Jianghu cuisine in Chongqing. It is mainly made of grass carp, supplemented by sauerkraut, and cooked with spices such as pickled pepper, pepper and pepper, which highlights the fresh and smooth fish, spicy pepper and extra delicacy.
The fish with pickled vegetables eaten outside, except the authentic pickled vegetables in the authentic Sichuan restaurant, tastes of ordinary food stalls are uneven, either too spicy to be accepted, or too light to highlight the spicy taste!
In fact, it is not difficult to cook a more authentic fish with Chinese sauerkraut at home. I was lucky enough to have business dealings with a Sichuan restaurant owner and talked about the practice of pickled fish. The chef of the restaurant generously taught me the detailed method of pickled fish!
Can't cook fish with Chinese sauerkraut? The chef of the hotel taught you how to cook in detail and learned that the soup is sour, spicy and fresh. If you want to eat fish with Chinese sauerkraut, you can cook it at home without going to a restaurant!
▍ Fish with Chinese sauerkraut-Features: The soup tastes sour and spicy, and the fish is crisp and spicy.
[Ingredients]: grass carp 1, pickled cabbage, bean sprouts, seafood mushrooms, white radish and other side dishes, onions, ginger, garlic and millet pepper.
[Seasoning]: Pickled (with baking soda/cooking wine/edible salt), wild pepper, dried pepper, pepper and red oil.
▍ cooking process
When buying grass carp, ask the store to cut it directly into fillets. After returning home, the fish fillets are washed and soaked in blood for a while, and the fish heads and bones are put in another bowl to soak in blood.
Then clean and drain the fish fillets, add cooking wine and baking soda to the plate, and start to knead the fish fillets. After the cooking wine is almost absorbed, start adding a small amount of water in three times until the pulp feels sticky and smooth.
Fish bones and fish heads, after controlling the moisture, add a little salt to knead and marinate.
Pickled sauerkraut is washed, dried and chopped in advance. At the same time, onion, ginger and garlic are sliced, and millet pepper and wild pepper are cut into rings.
Heat oil in a pan. First, put the peppers in an oil pan and saute until fragrant, then pick them up and throw them away. Then put the millet peppers and wild peppers in the pan to dry quickly and stir-fry them to make them spicy. Put the cut sauerkraut in the pan and stir-fry them together. Fried sauerkraut is too sour!
After the pickled cabbage is fried with sour flavor, add edible salt, whole wild pepper, a small amount of juice soaked in wild pepper, add enough water, and boil the soup with high fire. At this time, you can smell a very strong sour and refreshing Chili flavor!
After the soup is boiled, add seafood mushrooms, bean sprouts, white radish and other side dishes. According to personal preference, put the fish bones and fish heads into the pot, press them into the soup to soak, add a little cooking wine, bring the soup back to the pot to boil over high fire, stew for a while, and the bottom pot of pickled fish will be cooked!
Take another pot of boiling water, and put the processed fish fillets into the water to cook for about 10~30 seconds. When the fish fillets turn white, immediately turn off the fire and quickly pick up the fish fillets and spread them directly on the sauerkraut soup.
Spread the appropriate minced onion, ginger and garlic on the fish fillet, decorate it with a few diced millet pepper, and pour appropriate red oil around it to further improve the spicy taste.
Finally, pour the oil, boil the appropriate hot oil and pour it evenly on the onion, ginger and garlic. The fragrance of seasoning and the delicious taste of the next fish fillet will burst out instantly. If they are thoroughly mixed together, the taste of the ingredients will be more delicious!
▍ "Cooking essentials" of pickled fish-master two important steps to make pickled fish easily, which makes people feel sweaty and refreshing.
In order to make pickled fish delicious, the adjustment steps of sauce fillets and soup base are the most important. Sauced fish fillets directly affect whether cooked fish fillets are tender and smooth. Adding edible baking soda is the key to make the fillets elastic and tender.
Make sashimi sticky and form a layer of copper rust to wrap the fillet, so that the fillet can maintain a refreshing and tender taste after boiling.
In the soup base, in order to bring out the instant sour taste, the juice of wild pepper must be added, and the sour and hot taste is mixed with sauerkraut to make the taste more prominent!