Authentic Sichuan Sauerkraut Fish
1.
Sauerkraut, its stem part, should be cut into several pieces and then cut into small pieces. River fish, grass carp, carp, and silver carp are all acceptable. It is advisable to take fresh wild river fish and kill them in slices. Follow the direction of the fish body and cut the slices into small pieces. Slice ginger, pickled ginger, garlic, pickled radish. Cut the red pepper and the spicy millet into small sections, and cut the chives into long sections.
2.
Slice ginger, pickled ginger, garlic, pickled radish. Cut the red pepper and the spicy millet into small sections, and cut the chives into long sections. Here is a key condiment that can make the sauerkraut fish more delicious and delicious, leaving a suspense for the divers:) If you want to know this condiment, you can privately contact me (WX: 64620679), and you must answer any questions.
3.
Put the fish in a pot, add the sliced ginger and green onion, add appropriate amount of cooking wine, pepper, salt, and starch to hydrate and pour on the fish. Mix the fish and various seasonings thoroughly and make the taste for about 10 minutes. Ginger slices and cooking wine should be in sufficient quantity to suppress the fishy smell (a slight fishy smell is normal). A little starch is enough, depending on personal taste needs.
4.
Add oil in a cold pan, heat up, add sauerkraut, and sauté until fragrant.
5.
Add pickled ginger, pickled red pepper, pickled millet, pickled radish, sliced ginger, and sliced garlic, stir fry the peppercorns until fragrant.
6.
Add bean paste and continue to stir fry until red and fragrant.
7.
Add proper amount of boiling water to the pot and bring it to a boil. Then, turn to a low heat and keep the water boiled.
8.
Put the fish slices into the pot evenly one by one and bring to a boil.
9.
Turn to low heat and cook for 5-6 minutes, then turn off the heat. Add some scallions, add appropriate amount of dark soy sauce, light soy sauce, MSG, chicken essence, sugar to taste, you can add less first, and adjust after taste.
10.
Remove most of the pickled cabbage and put it in the bottom of the bowl. Then, scoop out the fish and spread it on the surface. Then, evenly pour the soup in the pot into the bowl.
11.
On the noodles, evenly sprinkle the green onions, garnish with the appropriate amount of red pepper, and put it on a plate. At this point, you can go to the table and start eating.
Tips:
Pickled cabbage, pickled ginger, pickled radish, pickled red pepper, pickled millet, etc., at least in Laotan, better than 1 year old.
It takes more time to code the flavor, so you can code the flavor first and then cut and match the rest of the ingredients. After frying the ingredients and boiling the soup, the coding time is almost enough. A bit of time management means:) In this way, foodies can also eat sauerkraut fish faster.
For more skills and more Sichuan delicacies, you can write to me privately (WX: 64620679).
