Sauerkraut fish is what cuisine
Sauerkraut fish is a Sichuan cuisine, known for its unique flavoring and unique cooking techniques. Fresh grass carp as the main material, with Sichuan pickles cooked into. Although this dish is a Sichuan folk home cooking, but widely spread.
The meat of the dish is tender, the soup is sour and flavorful, slightly spicy and not greasy; the fish is tender and smooth. Pickled fish popular in the early 1990s, in large and small restaurants have its place, Chongqing chefs and push it to the motherland north and south of the river, pickled fish is one of the beginning of Chongqing cuisine pioneer.
Sauerkraut fish trivia
Sauerkraut fish with grass carp as the main ingredient, with kimchi and other ingredients boiled into the taste of sour and spicy; fish is rich in high-quality protein, which can provide people with a wealth of proteins, minerals, and other nutrients; sauerkraut in the lactic acid can promote the human body to the absorption of iron, but also increase the human appetite.
About the historical origin of pickled fish there are different opinions, so far can not be proved, after the inheritance, the production method is now also different, but the taste is basically the same.
Benefits of using grass carp for pickled fish
Grass carp, grass carp meat is relatively fat, more suitable for pickled fish.
Grass carp is popular with consumers for its tender meat, less spiny meat, and fatty meat. Sauerkraut fish with grass carp to do, soup fresh and flavorful, into the dish of tender meat, soup sour and fresh, slightly spicy and not greasy, fish slices tender yellow smooth.
Grass carp is rich in unsaturated fatty acids, beneficial to blood circulation, is a good food for cardiovascular patients; Grass carp is rich in selenium, often eaten with anti-deterioration, skin effect, but also on the tumor has a certain preventive effect.
Sauerkraut fish
Materials
1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of peppercorns, 10 dried chili peppers, 1 cilantro, pickled fish materials: 1 egg white, 1 tablespoon of cornstarch, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1/3 teaspoon of white pepper
Methods
This is the first time that I've ever seen a fish in the world that had been pickled.
How to cook
1: Lay the fish flat on a sheet pan, take a sharp knife and slice into the fish from the tail, then slice the fish down to the bone in the center, and then turn over and slice the fish down on the other side; lay the sliced fish flat on a sheet pan and cut at a 45-degree angle to slice the fish into thin slices.
2, in the cut fish into so marinade materials, gently grasp with hands, marinate for 15 minutes.
3, the pickle washed and cut into small strips, garlic and ginger cut into slices, dried chili pepper cut into segments.
4, the pot poured slightly more than stir-fried vegetables in the oil heated to 7, and then put 1 ? of the pepper and dried chili pepper segments choking the pot, to be out of the aroma and then into the star anise, garlic, ginger and pickled peppers and chopped sauerkraut and stir-fry together.
5, to be fried out of the flavor of the pickled cabbage, add about 1 liter of water and then into the fish head before picking off the fish bones cover the pot lid to boil on high heat and then turn the fire to cook for 15 minutes until the soup becomes thick.
6, gently pour down the fish slices scalded cooked can be removed from the fire will be cooked pickled fish into a large bowl or casserole (recommended the use of casserole, please note the attached thoughtful advice)
7, will be cleaned, and then poured into the pot, and then pour a little oil boiled to 7% of the oil into the other half of the peppercorns and dried chili peppers and popping incense poured in the boiled pickled fish, it is best to put on the 2 cilantro can be.