A fish and a taste are popular all over the country. With its white and tender meat, fresh and sour soup, and slightly spicy and not greasy taste, pickled fish has fastened the taste buds of diners, and has become a table food that the public is eager for, realizing the perfect counterattack from Jianghu dishes to authentic Sichuan cuisine.

A delicious dish of fish with pickled vegetables must be as refreshing as a sobering thought, refreshing after a bite, the fillets are even and thin, not broken, smooth and tender in the mouth, the soup is rich and sour, not rushing, not choking, slightly spicy and not dry, the lactic acid in pickled vegetables and the water-in-milk protein in fish blend with each other, and the fresh flavor is refreshing! Don't drool in a hurry. Today, A Fei will explain the way of authentic pickled fish to everyone without reservation from killing fish to cooking, so as to ensure that the soup is tender, sour and pleasant.

Fish with Chinese sauerkraut

A very famous dish, the practices vary from place to place, and there are some differences in the materials used, but it is always the same.

Specific method:

Step 1: Change the knife

Prepare a fresh grass carp, let the seller kill it, clean it, and then remove the fish on both sides from the tail along the spine.

chop the fish bones into small pieces, chop the fish head from the middle, then slice the fish belly, with the skin facing down, and obliquely blade into thin and even fillets. You can also ask the sellers in the market to help you slice the fish fillets, not too thin or too thick, about 3 mm thick.

Step 2: Pickling

Put the chopped fish bones in clean water and wash them several times to remove impurities. Wash the sliced fish fillets several times, squeeze out the water, and then marinate them in a basin: add 3 grams of salt, 2 grams of pepper and 1 grams of cooking wine, and grab them evenly by hand. Pepper and cooking wine can reduce the fishy smell of fish. Beat in the egg white and mix it quickly. Keep stirring and sizing with a small amount of raw flour. Keep stirring for 1 minute, and then leave it for curing for 1 minutes.

Step 3: Side dishes

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 pieces, and a white scallion, cut into pieces, and put in 1 grams of pepper and 15 grams of dried pepper for later use.

pat the garlic flat, cut it into pieces and put it in a pot, then grab 5 grams of dried Chili peppers and a handful of white sesame seeds.

Step 4: blanch

Boil the water in a pot, put the chopped sauerkraut into it for blanching, which can remove impurities in the sauerkraut and sterilize it better. After boiling, take out the sauerkraut for later use.

Step 5: Stir-fry sauerkraut

Heat the oil in the pan, add onion, ginger, pepper and dried pepper, stir-fry until fragrant, pour in sauerkraut, stir-fry over high heat, and put it out for later use.

Step 6: Cook

Heat oil in the pan, pour clean fish bones, add 5g cooking wine to remove fishy smell, and keep shaking the pan to prevent it from sticking. Fry for a while, and protein will release gum when heated.

after frying, add the boiled water, then pour in the sauteed sauerkraut to start seasoning: add 5g of cooking wine, 3g of salt, 2g of chicken essence, 3g of sugar and 3g of pepper, stir well to melt the seasoning, boil over high heat for two minutes, and put the fish bones and sauerkraut into a basin for later use.

Step 7: Slip-cook the fish fillets

Take out the pan, put in the starched fish fillets, and cook over high heat for 2 seconds, which must not exceed 2 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 fish fillets.

Step 8: Stir-fry the oil

Heat the oil to 7% heat, pour in minced garlic and white sesame seeds with Chili peppers, and pour it on the fish with Chinese sauerkraut after a few seconds to make the fragrance burst out instantly. Don't use too much hot oil to avoid being too greasy. Sprinkle some chopped green onion to decorate and serve delicious.

A Fei has a saying:

Egg white will solidify quickly when heated, locking the water in fish. Raw flour can form a protective layer on the outer layer of fish fillets, enhancing the water retention, further locking the water, and making fish smoother and tender.

well, a simple and delicious fish with Chinese sauerkraut is ready. please try it for your favorite friends.