Sauerkraut fish belongs to the Sichuan cuisine, Sichuan cuisine enjoys the reputation of "one dish, one frame, a hundred dishes, a hundred flavors". With its unique flavoring and unique cooking techniques and known, there are also called "sour soup fish". Fresh grass carp as the main ingredient, with Sichuan pickles cooked into. Although this dish is Sichuan folk home cooking, and widely spread. The meat is tender, the soup is sour and fresh, slightly spicy and not greasy, and the fish is tender and smooth.

What kind of fish is pickled fish

Grass carp, black carp, carp, catfish, chub, silver carp, striped bass, tilapia, crucian carp can be made pickled fish.

How to make pickled fish

(Take grass carp as an example)

1. Wash grass carp, internal organs, blood and black membrane.

2. Chop off the head of the fish.

3. Split the head from the center.

4. Starting from the middle bone of the fish, slice off the fish meat with a knife.

5. On the other side, do the same.

6. Slant the knife down and slice off the large thorns in the belly of the fish.

7. Remove the spines from the fish.

8. Starting from the tail, slant the knife down and fillet the fish without cutting the skin.

9. Place the slices of fish in a row.

10. Wash the fish fillets, bones and heads with water and drain.

11. Fish bones, fish head part in a pot, pour a little Huadiao wine, salt, mix well, marinate for a few moments, put starch, coated.

12. Non-stick frying pan is hot, pour vegetable oil, fry the fish head and fish bones until golden brown.

13. Wash the fish fillets and dry them well.

14. Put them into a bowl.

15. Beat in 2 egg whites.

16. Add white pepper to taste.

17. Put in cornstarch.

18. Coat well.

19. Pickles washed, shredded, green onions cut into sections, ginger shredded spare, wild pepper with a small dish containers, pour the appropriate amount of pickle juice.

20.pot hot, pour oil, put onion, ginger and garlic, stir fry flavor.

21. Put in the shredded cabbage, stir-fry.

22. Put in the wild pepper, stir fry.

23. Pour in enough water.

24. Put in the fried fish head and fish bones.

25. Add appropriate amount of salt.

26. Pour in appropriate amount of Huadiao wine.

27. Add a little sugar to enhance the fresh flavor.

28. Simmer for about 20 minutes, until the soup turns white.

29. Hang the paste of the fish slices, one by one into the pot (do not pour all at once, the fish is easy to rot, too much starch paste in the pot, the soup is not refreshing).

30. pot boiling, turn off the heat can be, served in a bowl.

31. Heat the pan, add the peppercorns and mace grains, and fry them for flavor.

32. Turn off the heat and add the chili peppers. (like spicy can be cut into small pieces of chili, turn off the fire and then put, be careful to put in the paste off)

33. Pour the chili oil on top of the fish can be.