Fish with Chinese sauerkraut is a dish with many flavors. The soup base of pickled fish is mellow, delicious and sour, and the fillets are tender and smooth, which makes people memorable. In order to achieve a mellow taste, pickled fish is also called sour soup fish in general restaurants. There are different opinions about which kind of cuisine pickled fish belongs to, and there is no specific record in history, but this dish is in Sichuan and Chongqing.
Fish fillets are loved by thousands of people, but many people tell me that their fish fillets are not smooth and tender, and they are also wrapped in egg white and starch. When they are fried or boiled in a pot, they will get old immediately. In fact, if you want to make the fillets smooth and tender, you still need to pay attention. The ingredients you need are: a grass carp, pickled cabbage, pickled ginger, pepper, chopped green onion, dried pepper, egg liquid, sweet potato starch, pepper, salt, cooking wine and a little coriander.
It is best to choose grass carp or silver carp for pickled fish in Sichuan, and mullet and silver carp can also be used. Fish fillets should be fresh first, not too thin when slicing, just moderate, and slice as large as possible. Take the fish fillets and rinse them slightly with clear water. First, there are many people who like to eat fish, and their practices are similar. Let's talk about my practice. Grass carp is generally used at home, which is economical and practical. The fish is big enough to eat, about two pounds of grass carp, and friends who can slice themselves can make them at home. Fish with pickled vegetables is cooked with grass carp as the main raw material and pickles and other ingredients, which tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.