Bu Xiaochu-pickled Fish with Pickled Cabbage

Name: Bu Xiaochu-pickled Fish with Pickled Cabbage
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece grass carp; 1 bag Sauerkraut; 5g salt; 2g Chicken Essence; 1 shallot; 4 slices ginger; 4 cloves garlic; Some pepper; Some Dried chili; Some Sugar; Some Egg white; 6 pcs Pickled peppers; 10 capsules Wild Sansho; Some Sesame pepper; 1 piece parsley; 2 pieces Chives

by Bu Xiaochu

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Speaking of pickled cabbage fish, I have to say that it is my wife's favorite. My wife loves fish very much, so I have studied various ways of fish. I haven't consulted a master, I have found it out time and time again! !
Legend has it that a pickled cabbage fish started in a Jiangcun fishing boat in Jiangjin, Chongqing. According to legend, the fisherman sells the big fish he caught, and often exchanges the leftover fish with the farmhouse on the riverside for sauerkraut. The fisherman cooks the sauerkraut and fresh fish in a pot. The soup is delicious, so some small shops sell it. Transplant, serving diners traveling from south to north. Sauerkraut fish was popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have promoted it to the north and south of the motherland. Sauerkraut fish is one of the pioneers of Chongqing cuisine.

Bu Xiaochu-pickled Fish with Pickled Cabbage

1. Head and deboning the fish, take off the fish on both sides and slice the fish head from the middle, dehead and deboning the fish, remove the fish on both sides, and slice the fish head from the middle.

Bu Xiaochu-pickled Fish with Pickled Cabbage recipe

2. Rinse the Sichuan sauerkraut and cut into small pieces. Prepare the green onion, ginger, and garlic.

3. Put the sliced fish fillets into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), water starch to make even the taste

4. Heat the pot, add oil, add in the pepper, dried red pepper, sauteed scallion, ginger, garlic, red pickled pepper and wild mountain pepper, and stir fry to create a fragrant flavor.
Add Sichuan sauerkraut and stir fry, add a little cooking wine, sugar, and plenty of water.

5. Put the fish head and fish bones in, boil over high heat to remove the foam, cook for about 15 minutes, add chicken essence. After turning to low heat, put the fish fillets into the pot, turn on medium heat and boil again, and the fish fillets will turn white. That's it.

6. Sprinkle chives and small chives on the surface. You can also sprinkle some sesame seeds. Add appropriate amount of oil to the wok, add dried red pepper, garlic slices, and sesame pepper to warm oil, fry until the dried red pepper becomes crispy, then pour it on the surface of the prepared sauerkraut fish while it is hot.

7.

Tips:
The thick soup treasure should be added when the sauce is started. Chop the thick soup treasure with a knife, let it fully blend into the meat of the soup, and let the sauce be drawn and flavored.