Fish with pickled vegetables, a well-known classic dish in Sichuan cuisine, originated in Chongqing, and is also the originator of Jianghu cuisine in Chongqing. Mainly grass carp, supplemented by sauerkraut, and cooked with spices such as pickled pepper, pepper and pepper, which highlights the fresh, smooth, spicy and exceptionally delicious fish.
The pickled fish eaten outside, except the authentic pickled cabbage in the authentic Sichuan restaurant, tastes of ordinary food stalls are uneven, either too spicy to be accepted, or too light to highlight the pepper and hemp flavor!
In fact, it is not difficult to cook a more authentic fish with Chinese sauerkraut at home. I was fortunate to have business dealings with a Sichuan restaurant owner and talked about the practice of pickled fish. The chef in the restaurant generously taught me the detailed method of pickled fish!
Can't cook fish with Chinese sauerkraut? The chef in the hotel taught you how to cook in detail and learned that the soup is sour, spicy and fresh. If you want to eat fish with Chinese sauerkraut, you can stay at home without going out to the restaurant!
▍ Fish with Chinese sauerkraut-Features: The soup tastes sour and spicy, and the fish is crisp and spicy.
[Ingredients]: grass carp 1, pickled cabbage, bean sprouts, seafood mushrooms, white radish and other side dishes, onions, ginger, garlic, millet pepper.
[Seasoning]: Pickled (with baking soda/cooking wine/edible salt), pepper, dried pepper, pepper and red oil.
▍ Cooking technology
When buying grass carp, ask the store to cut it directly into fillets. After returning home, the fish fillets are washed with blood and soaked for a while. The fish heads and bones are placed in another bowl and soaked in blood.
Then clean and drain the fish fillets, add cooking wine and baking soda to the plate, and start to knead the fish fillets. When the cooking wine is almost absorbed, start adding a small amount of water in three times until the pulp feels sticky and smooth.
Fish bones and fish heads, after controlling the moisture, add a little salt to pinch and marinate.
Pickled sauerkraut is washed in advance, dried and chopped. At the same time, onion, ginger and garlic are cut into pieces, and millet pepper and pepper are cut into circles.
Heat oil in a pan. First, saute the peppers in the oil pan, remove them and discard them. Then, put the millet peppers and wild peppers in the pan to quickly dry and stir-fry them. Put the cut sauerkraut in the pan and stir-fry them together. Fried sauerkraut is too sour!
After the pickled cabbage is fried to sour taste, add edible salt, whole wild pepper and a small amount of juice soaked in wild pepper, add enough water and cook the soup with strong fire. At this time, you can smell a strong sour and refreshing Chili flavor!
After the soup is boiled, add seafood mushrooms, bean sprouts, white radish and other side dishes. According to personal preference, put fish bones and fish heads into the pot, soak them in the soup, add a little cooking wine, boil the soup again with strong fire, simmer for a while, and the bottom pot of pickled fish will be cooked!
Boil another pot of boiling water, and put the processed fish fillets in water to cook for about 10~30 seconds. When the fish fillets turn white, immediately turn off the fire and quickly pick up the fish fillets and spread them directly on the sauerkraut soup.
Put a proper amount of minced onion, ginger and garlic on the fish fillets, garnish them with a few diced millet peppers, and pour a proper amount of red oil around them to further enhance the spicy taste.
Finally, pour the oil, boil the appropriate hot oil, and pour it evenly on the onion, ginger and garlic. The umami flavor of the seasoning and the delicacy of the lower tenderloin will explode instantly, and the taste of the ingredients will be more delicious if they are fully mixed!
▍ "Cooking essentials" of pickled fish-master two important steps to easily make pickled fish that makes people sweat and the fish taste refreshing.
In order to make pickled fish delicious, the adjustment of sauce fillets and soup base is the most important step. Sauced fish fillets directly affect whether cooked fish fillets are tender and smooth. Adding edible baking soda is the key to make the fillets elastic and fresh.
Make the sashimi sticky to form a layer of patina to wrap the tenderloin, so that the tenderloin can maintain a fresh and smooth taste after being cooked.
In the soup base, in order to set off the instant sour taste, the juice of wild pepper must be added, and the sour and hot taste is mixed with sauerkraut, which makes the taste more prominent!