Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of red pepper, 15 grams each of ginger and green onion, 3 grams of pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth , 500 grams of cooked vegetable oil.

Production process

Cut both sides of the fish into 3 parts, drain the sauerkraut and cut into thin strips, soak the red pepper and mince it, and cut the soaked ginger into cubes; place the wok in the middle Put the cooked vegetable oil on the fire until it is 60% hot, put in the fish and fry it until it turns yellow; leave the oil in the pot, add soaked red pepper, ginger, and chopped green onion, then add the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar to the pot.

Features

Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread and the finished dish has tender meat.

Method 2

Main ingredients:

1 carp (about 1000 grams), 250 grams of aged pickled vegetables. Accessories: 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, 15g cooking wine, 25g minced pickled pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves .

Pickle fish

Pickle fish

Production process:

1. Remove the scales and gills of the carp, disembowel it, remove its internal organs and wash it. Use a knife to remove two pieces of fish meat, split the head and cut the bones into pieces. Wash the pickled cabbage and cut into sections.

2． Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices, and garlic cloves and fry until fragrant, add the pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil, add the fish head and fish bones, and use Boil over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add salt and pepper and set aside.

3． Cut the fish meat into 0.3 cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

4. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chilies until the flavor is released, then pour into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve.

Sauerkraut fish is a famous Sichuan specialty. It is tender and refreshing, appetizing and strengthening the spleen, sobering up and refreshing, and the soup is delicious. I hope you will try this unique dish.

Method Three

Main Ingredients and Accessories

1250g of fresh fish, 200g of pickled vegetables, 15g of ginger, 1g of MSG, 10g of garlic, 2 egg whites, 15 grams of soaked red pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, and mixed oil. 50g, 3g pepper, 15g cooking wine, 1g Sichuan peppercorns.

Cooking method

Sauerkraut fish

Sauerkraut fish

1. The fresh fish is slaughtered, scales, fins, gills and internal organs are removed, and the fish meat is cut into two pieces with a razor blade. The fish head is split open, and the fish bones are chopped into 1.5 cm pieces. The pickled vegetables are slightly washed and cut into short sections. ; Peel garlic into cloves and wash; wash and cut ginger into slices; soak red pepper and grind into fine powder.

2． Put the pot on the fire, add oil and heat it until it is 50% hot. Add garlic cloves, ginger slices and peppercorns to burst the fragrance. Then add pickled vegetables and stir-fry. Add fresh soup and bring to a boil. Add fish heads and fish bones and simmer over high heat. Boil, remove all the foam, add cooking wine, season with Sichuan salt and pepper, and continue cooking.

3． Cut the fish meat into 3 mm thick skinned fish fillets with a diagonal blade, put them into a bowl, add Sichuan salt, cooking wine, and MSG to taste, then break the egg shells, pour in the egg white, mix well to coat the fish fillets with a layer of egg white, and then add the fish Gradually shake the pieces into pieces and put them into the boiling fish soup pot.

4. Put another pot on the fire, add oil and heat until it is 50% hot, add minced chili peppers and stir-fry until the aroma is released, immediately pour it into a soup pot and cook for a few minutes until the fish pieces are cooked, add MSG to enhance the flavor and freshness, and pour the soup into the pot Serve in a bowl.

Method 4

1. You must use fresh grass carp before you can make soup or eat it whole. Remove the gills and internal organs, remove the nails and wash them. Use a knife on both sides to cut them into two sections diagonally and align them when putting them into the soup bowl.

2． Don't fry the whole fish hard, just fry it in oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad.

3． Ingredients: One herring, one pack of Sichuan Liji Pickled Fish Seasoning, 20 Sichuan peppercorns, 15 dried chili peppers, 15 wild mountain peppers, 10 garlic cloves, one piece of ginger, five green onions, cooking wine, two pounds of bone broth , a little salt, half an egg white, a little starch, three ounces of salad oil, and a teaspoon of melted lard.

Steps:

1. Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to slice the fish diagonally into half-centimeter-thick fillets.

2． Crush the ginger, put it into a porcelain basin together with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and adjust the taste. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili and cut into sections.

3． Put the wok on the stove and light the fire. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and sauerkraut and fry the oil until the sauerkraut and garlic are fragrant. Add cold bone soup and a teaspoon of cooking wine. Add wild mountain pepper, Sichuan peppercorns, and dried chili peppers. Sprinkle a little salt into the delicious fish fillets and mix well. Then pour them into the pot and cook until the soup turns yellow-green. Then add chicken essence, melted lard, and pepper. Pour into the soup bowl and you're done.