Fish with Chinese sauerkraut, a classic Sichuan dish, has conquered countless taste buds with its sour and refreshing taste and fresh and tender fish. If you also want to cook delicious pickled fish at home, you may wish to follow the following steps to make your dishes delicious.
The delicacy of fish is the key to selecting fresh ingredients.
The soul of pickled fish lies in its freshness. It is recommended to choose fish with less thorns and tender meat, such as squid, snakehead or perch. Slice fish, add a little salt and cooking wine and marinate for a while, which can not only taste but also remove the fishy smell.
Sour and refreshing sauerkraut makes the soul.
Sauerkraut is the soul of pickled fish. Choose high-quality sour cabbage, cut it into shreds and drain it. Add a little oil to the wok, add shredded sauerkraut and stir-fry, add sugar and soy sauce to taste until the sauerkraut is soft.
Rich side dishes and better taste.
In addition to sauerkraut, other side dishes can be added to enrich the taste, such as fungus, cucumber and carrot. Soak the fungus in advance, slice the cucumber, shred the carrot, and drain it in water for later use.
Prepare sauce, balance sour and spicy.
The sauce of pickled fish is the key to the taste of dishes. Add bean paste, sweet noodle sauce, soy sauce, soy sauce, oyster sauce, sugar and cooking wine into the bowl and stir well.
Cook fish, fresh and smooth.
Pour oil in a hot pan, add fish fillets and stir-fry until they change color, add sauce and stir-fry evenly. Pour in a proper amount of broth or water and bring to a boil. Add shredded sauerkraut, side dishes and peppers, and bring to a boil.
Collect juice and put it on the plate, which is full of color, flavor and taste.
After the soup of pickled fish is boiled, add salt and chicken essence to taste, and collect the juice over high fire until the soup is thick. Pour the fish soup on the fish fillet, sprinkle with chopped green onion, coriander and pepper powder, and a pickled fish with good color and flavor will be done.
Tips for pickled fish
Marinating fish fillets: adding a little shredded ginger and onion during salting can further remove the fishy smell.
Sauté ed sauerkraut: Add a little sugar when frying sauerkraut, which can neutralize the sour taste and make sauerkraut taste better.
Blanching side dishes: Draining water after blanching can remove the astringency of side dishes.
Sauce preparation: Sauce can be prepared according to personal taste. If you like hot and sour, you can add more pepper and vinegar.
Collect juice and put it on the plate: collect juice by fire before cooking, so that the soup is rich and the fish is more delicious.
By following the above steps, you can cook delicious fish with Chinese sauerkraut at home, which is sour, fresh and tender, full of color, flavor and flavor, so that you can enjoy it and be full of praise.