Fish with pickled vegetables is cooked with grass carp as the main ingredient and pickles, 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 by human body and increase people's appetite.
There are different opinions about the historical origin of pickled fish, which can not be verified so far. After passing on, the production methods are also different, but the taste is basically the same.
Method one
600g of raw snakehead, 25g of pickled cabbage100g of pickled red pepper, 5g of pickled ginger and chopped green onion, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of cooking wine10g of broth and 500g of cooked vegetable oil.
manufacturing process
Cut the fish into 3 parts on both sides, drain the water with sauerkraut, cut into filaments, soak in red pepper and chop, soak in ginger and cut into granules; Put the wok on medium fire, cook the cooked vegetable oil until it is 60% hot, and take it out when the fish is fried yellow; Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup boils, move it to a low heat, add pickled cabbage, cook for about 10 minutes, and put it on a plate. Add vinegar to the pot.
characteristic
Sichuan home-cooked dish. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread and the finished dish is tender and tender.
Method 2
Main ingredients:
Carp 1 strip (about1000g), 250g of aged pickled cabbage. Auxiliary materials: egg white 1 piece, mixed oil 40g, soup1250g, refined salt 4g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g and garlic cloves 7g.
Production process:
1. Remove scales, gills, laparotomy and viscera from carp, take down two pieces of fish with a knife, split the fish head, and make money bones into pieces. Wash pickled cabbage and cut into sections.
2. Put the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.
3. Slice the fish into 0.3cm-long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder to taste, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Fish with Chinese sauerkraut is a famous specialty in Sichuan. It is fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.