First of all, choosing good fish is the key to making delicious pickled fish. Residents in the depths of Taoyuan usually choose grass carp or crucian carp with tender meat and delicious taste, leaving fish heads and bones after slaughter. It should be noted here that fresh fish should be selected to ensure that the fish will not scatter. Next, cook the fish head and bones, and put the soup aside.
Next, prepare sauerkraut and various condiments. When choosing sauerkraut, residents in the depths of Taoyuan usually choose sour cabbage with crisp and sour taste. Sour cabbage needs to be washed and cut into small pieces for later use. Seasonings such as shredded ginger, shredded onion, minced garlic, pepper, bean paste and chicken essence are also needed in the formula. The mastery and proportion of these condiments is the key, which needs to be fine-tuned according to personal taste.
Finally, the steps of making pickled fish are very simple. First, heat the oil in the pot, add shredded ginger, shredded onion, minced garlic, pepper and bean paste and stir-fry until fragrant. Then add the prepared sour cabbage and the right amount of chicken essence to stir fry. Then pour the boiled soup of fish head and bone into the fried sauerkraut, add the cut fish and cook until the fish turns white.
In short, there are pickled fish in the depths of Taoyuan, which is a kind of food with human touch and hometown flavor. Its unique formula and cooking skills are deeply loved by everyone.