Where does the pickled fish come from?
It originated from Jiangcun fishing boat in Jiangjin, Chongqing. According to legend, fishermen sell the big fish they catch for money, and often exchange the leftover small fish with the farmers on the riverside to eat sauerkraut. Fishermen cook soup with sauerkraut and fresh fish in one pot. Unexpectedly, this soup is really delicious.
Fish with Chinese sauerkraut belongs to Sichuan cuisine, and Sichuan cuisine enjoys the reputation of "one dish with one style, and all kinds of dishes are delicious". Known for its unique seasoning and unique cooking techniques, it is also called "sour soup fish" in various places. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is tender, the soup is sour and delicious, slightly spicy and not greasy, and the fish fillets are yellow and smooth.
What kind of fish is pickled fish
Grass carp, snakehead, carp, catfish, silver carp, silver carp, tilapia and crucian carp can all be pickled fish.
the practice of pickled fish
(taking grass carp as an example)
1. Wash grass carp, and wash the internal organs, blood and black membrane.
2. chop off the fish head.
3. Cut the fish head in half from the middle.
4. Slice the fish with a knife from the middle bone position.
5. on the other side, do the same.
6. Cut the knife obliquely to remove the big thorn from the belly of the fish.
7. Slice the fish after removing the big thorn.
8. Starting from the tail, cut the fish fillet obliquely, without cutting off the skin.
9. the appearance of the fish fillets.
1. Wash fish fillets, fish bones, fish heads, etc. with clear water and control the moisture.
11. Put the fish bones and fish heads in a pot, pour a little carved wine and salt, stir well, marinate for a while, add starch and wrap well.
12. Heat the nonstick pan, pour the vegetable oil, and fry the fish head and bones until golden brown.
13. Wash the fish fillets and control the moisture.
14. put it in a bowl.
15. Beat in 2 egg whites.
16. add some white pepper.
17. add starch.
18. Wrap it well.
19. Wash sauerkraut, shred onion, shred ginger for later use, put wild pepper in a small dish, and pour in a proper amount of pickled pepper juice.
2. Heat the pan, pour the oil, add the onion, ginger and garlic, and stir-fry until fragrant.
21. Add shredded sauerkraut and stir-fry.
22. Add wild pepper and stir-fry.
23. pour enough water.
24. Add the fried fish head and bones.
25. Add appropriate amount of salt.
26. Pour in a proper amount of carved wine.
27. Add a little sugar to add flavor.
28. Boil for about 2 minutes until the soup turns white.
29. Put the fish fillets in the pot one by one (avoid pouring them all at once, the fish will rot easily, the starch paste in the pot will be too much, and the soup will not be refreshing).
3. Bring the pot to a boil, turn off the fire and put it in a bowl.
31. Heat the pan, add the pepper and pepper, and fry until fragrant.
32. Turn off the fire and add the pepper. (If you like spicy peppers, you can cut them into small pieces, turn off the fire and then put them in, and they will be burnt off.)
33. Pour Chili oil on the fish.