In recent years, the single food has been raging, and various food stores specializing in single food have blossomed everywhere. Spicy crayfish, iron bullfrog, beef hot pot, red-cooked chicken and so on! One of the hottest foods must be pickled fish. No matter which city you go to and where you live, as long as there is a food street, you can always find a food store with pickled fish as the main brand. Why are pickled fish so popular? Everyone must know the answer! The first pickled fish has enough weight, the second pickled fish tastes sour and spicy, which is in line with the public's taste, and the third pickled fish tastes delicious and smooth as jade, without fishbone and fishy smell at all. The rich taste and taste make people want to stop!

Fish with Chinese sauerkraut, fish in the pot? 68-year-old chef: put it on, the fish fillets are white and have no smell!

Sauerkraut is not only a hot dish, but also a delicious home-cooked dish. There is no fixed method, only taste! Even if it is the same fish and the same ingredients, the tastes of the two stores will be different. It's hard to say how to cook pickled fish, and the ingredients used are also very common, but we don't know some details, and most chefs refuse to disclose them!

In this issue, the chef will tell you the secret of pickled fish without reservation! Teach you how to make authentic soaked fish, how to automatically remove the fishy smell, and what seasoning to put in the fish to make it crisp. Chef will crack it for you one by one! If you like fish with Chinese sauerkraut, you might as well know about it.

China pickled fish-simple method

Materials:

Grass carp 1 (about 750g), sauerkraut 1, garlic and ginger slices 1 0g, eggs10g, pickled peppers15g, lemon slices10g, chopped green onion 20g, and dried peppers.

Seasoning:

50g of flour, 25g of raw flour, 0/0g of low-alcohol wine/kloc-,3g of monosodium glutamate and 5g of salt.

Detailed practice:

1. Slaughter grass carp, cut the fish with a knife, and then cut the fish into fillets (double flying method). Fish bones cut the meat into small pieces with a knife and prepare all the ingredients and seasonings;

2. Beat the cut fish with ice water for 5 minutes, remove and pour water. Then pour in ice water and pat for 5 minutes. Repeat this step 3 times. At this time, the fish is white. Squeeze the fish dry, put it in a bowl, then add 1 egg white, add rice wine, monosodium glutamate and salt, and stir well. Then pour in flour and raw flour for sizing and pickling for later use;

3. After the oil in the hot pot is cool, pour in the fish bones and fry until golden brown. Add garlic and ginger slices and stir fry. Then pour boiling water, roll it into white thick soup, and remove the fishbone and fish soup for later use; Fish with Chinese sauerkraut, fish in the pot? 68-year-old chef: put it on, the fish fillets are white and have no smell!

4. Heat oil in the pot, add garlic and ginger slices and stir-fry sauerkraut. Then pour in the cooked fish soup and add pickled pepper and lemon. Then add monosodium glutamate, salt and white vinegar to taste;

5. Then add the marinated fish fillets, stir fry slowly over medium heat, and sprinkle garlic and chopped green onion pepper in the pot when the fish is cooked. Finally, pour in hot Chili oil;

How to automatically remove fishy smell?

A: Put the cut fish on a plate, pour in some ice water and beat the fish repeatedly for 5 minutes. Take out the fish, pour out the water, then pour in the ice water, continue stirring for 5 minutes, and repeat this step for 3 times. The purpose is that ice water can decompose the blood in fish, thus automatically removing the fishy smell. Repeated flapping makes fish more elastic and ice water can keep fresh.

What ingredients do you put in the fish? Smooth and soft. Q cannot be broken

Most people soak fish with starch, and chefs use plain noodles and raw flour! The bearing surface can make the fish crystal clear, white as jade, smooth and tender, and keep the fish delicious to the maximum extent.