In fact, the answer to this question is very simple, because pickled fish, as a classic dish in Chongqing, uses snakehead with less thorns, which is one of them.

Second, when making the ingredients of pickled fish, there is a step called slicing fish. The main purpose of slicing fish is to separate fish from fish bones. Because the fillets of sliced fish are very thin, it can't hide the thorns! That's why when you go to the restaurant to order a fish pot, you find there are no thorns in the fish ~ do you understand?

Although I know how to cook pickled fish without thorns, it would be better to know how to cook pickled fish, wouldn't it? Let's take a look at the practice!

Boiled fish with Chinese sauerkraut and Chili

Ingredients: snakehead one treaty 1500g.

Ingredients: 400 grams of Laotan sauerkraut, a handful of pepper, dried pepper, pepper, coriander, shallot, onion and ginger.

Step 1: Separate sliced fish, fish meat and fish bones, and marinate the fish meat.

The pickling method is as follows: marinate one egg, starch, shredded ginger, onion, pepper, salt, soy sauce and cooking wine together 15 minutes.

Step 2: Cook fish soup with sauerkraut. The cooking method is to cook pickled cabbage with fish bones and fish heads. Put less oil in the pot, stir fry with wild pepper, stir fry fish bones and fish heads. When you see a little milky white in the pot, add sauerkraut and stir fry, then add boiling water. After the fire boils, add salt and cook for 15 minutes, and the soup base of pickled fish is ready.

Step 3: After the fish soup is cooked, the pickled cabbage and fish head are picked up and spread in the bowl of pickled fish, which is the basis of this dish. Fish soup is still needed, which is used to scald fish fillets. Fish fillets are tender, so they are cooked quickly in fish soup, and then fish fillets are fished out, which is one step away from oiling. The fish soup for scalding fish fillets is also the essence, fulfilling its mission. Pour it directly into the big bowl of pickled fish and it becomes the soup of pickled fish. In this case, there are already fish soup, fish bones and sauerkraut in the bowl.

Step 4: add oil to the fish, add twice as much oil as usual, stir-fry the dried Chili and onion together, and feel a little smoky. Add pepper immediately and pour it on the fish together. After the oil whimpered, it poured the oiled fish directly into the bowl of pickled fish. The fish is delicious and crisp, and the whole pickled fish is ready! This kind of fish has no thorns, please feel free to eat!