Today I'll tell you how to make pickled fish so that the fish will be tender and smooth! Divided into four aspects to explain!

The first aspect: the choice of fish!

Nowadays, restaurants do pickled fish, grass carp used most! Followed by dragonfish, followed by perch or guppy. Basically, these fish are used to make pickled fish. And within these fish, most of the long li fish is frozen fish, so it is not the same pickling method (detailed later).

1: If I were to say which fish is the best, I personally recommend sea bass! Bass has tender meat, and its fillets are the easiest to marinate and batter! But it also has the obvious disadvantage that the fillets can be cooked if you're not careful! So make sure to reduce the heat when cooking the fillets! Fish slices cooked on low heat for 30-60 seconds at the most! If the time is too long, the fish will be rotten!

2: the next for the taste of guppy is better, but relatively speaking, guppy fillet marinade is more difficult than grass carp so a little bit!

3: followed by grass carp, tender taste, fresh fish meat is not easy to rot, coupled with the price is cheap, so people do pickled fish, the first choice is grass carp!

4: Dragonfish comes last! There are two reasons for this: one it's essentially mostly balsa fish! The second this thing 90% of the stores are using frozen goods, such frozen fish after soaking and rinsing, and then marinated and battered, cooked out of the color white, tender fish fillets, no fishy taste, but at the same time there is no fish taste! Eat into the mouth is all seasoning flavor, the flavor of the fish itself is almost nothing! Everyone who has eaten this kind of fish can understand that we are eating the seasoning flavor!

The second aspect is the thickness and size of the fillets!

This step is the main test of knife skills! When many cooks make pickled fish, they slice the fish into thin slices of about 2mm, with a length and width of about 5cm. to be honest: I personally feel that such slices of fish are too thin and too small.

Here's how I change my own pickled fish, just for reference!

My usual first step is: first cut the fish in half, remove the head, snap off the gills and teeth, and scrape off the black membrane from the belly!

The second step: remove the spine of the fish, the spine is usually chopped into 8-10cm long segments and put together with the head.

Step 3: Pick off the ribs of the two pieces of fish, keep the thickness of the picked off fish ribs within 4mm meters, and marinade and baste and cook with the fish fillets later.

The fourth step: the slice of fish, I usually slice the length of 10-15cm, width of about 8-10cm, thickness of 3-5mm or so, the size of this fillet, I think the best state is the size of the palm of your hand, so that cooked fish fillets have visual impact!

This way to cut out the weight of the fish bones and fish fillets, about 1:2 ratio.

The third aspect: marinating the fish!

The common method of marinating fish is to clean the fish. Add salt, cooking wine and pepper to marinate, after which the mucus is scratched out and egg white is added, and finally raw flour is added. Such marinated fish fillets, if marinated well, can indeed make the fish fillets tender, but if the technology is not up to the mark, and the fish fillets are not grasped vigorously after the addition of salt, such fish fillets will not be tender on the inside, and at most the surface layer of the fish meat is more tender.

Here is a recommended method for marinating fish fillets!

The first step: still clean the blood in the fish fillets with water!

The second step: add enough salt (double the amount of regular marinade), cooking wine, pepper, into the fish fillet, grasp it with slight force with your hands and leave it for 3 minutes.

The third step: fish fillet basin with water, the excess salt directly wash off, this time you can taste with your tongue, after the water, the fish fillets with a little bit of slightly salty flavor can be.

The fourth step: add egg whites into it, scratched well and then add cornstarch to mix well.

Different from fresh fish, the frozen lobster fillets, more easy to rot!

The fish we buy at the market will have a layer of ice coating on its surface! This ice coating actually contains a certain amount of food additives, its role is to preserve freshness, as well as allow the fish to absorb more water. If it is not handled properly, a little bit of alkali flavor will remain inside the fish!

So the first step to thawing frozen lobster naturally is to soak it in water! And to soak it in water for enough time to remove the alkali flavor inside the fish!

When we slice it, it should also be slightly thicker as appropriate!

Before marinating, you need to use kitchen paper to absorb all the water on the surface of the fish!

Add salt, a little cooking wine, with the hands to grasp the strength, add egg white, add cornstarch marinade that is ready.

PS: 1: marinate the dragonfish special attention: make sure to absorb all the water of the fish!

2: Frozen lobster, basically no fishy flavor, so add a little cooking wine can be.

The fourth aspect: the fire to cook the fish!

In fact, we all know that the fire of cooking fish fillet must not be big! Otherwise the fish will be washed away by the high fire and rot away.

Here's a tip:

After the soup boiled with fish bones and sauerkraut simmers to a certain level, adjust it to the minimum fire!

First under the fillet, and then into the thicker fish fillets, with the hand piece by piece down.2 pounds or so of grass carp, if the fish is large enough, up to 20 pieces of fish fillets, it is perfectly possible to put all in 30 seconds.

After the fillets are done, turn the heat to medium and bring the soup to a boil, then immediately fish out the fillets into a bowl.

Finally finish frying the oil and you're done!