Delicious Pickled Fish

Name: Delicious Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some tofu; Some Pickled Cabbage Fish Pack; Some Cooking Wine; Some salt; Some starch; Some Egg white; Some Chicken Essence

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sauerkraut fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan kimchi. Although this dish is a folk home-cooked dish in Sichuan, it is widely spread. The meat of the finished dish is tender, the soup is sour and fragrant, but not greasy; the fish fillet is tender yellow and smooth. Sauerkraut fish was popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of China. Sauerkraut fish is one of the pioneers of Chongqing cuisine. "

Ingredients

Delicious Pickled Fish

1. Grass carp, pickled cabbage and fish pack.

2. The material package includes the sauerkraut seasoning package.

3. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins, and cut a knife under the gills.

4. Gently pull out the fishy line.

5. Press the fish bone tightly under the flesh of the fish body.

6. Place the fish under the slice with the skin facing down and diagonally slice it into a slice of about 0.5 cm thick.

7. Separate the fillets from the fish heads.

8. Add 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt to the fish fillets. Marinate for 15 minutes.

9. Cut tofu into pieces.

10. The fish steak is chopped into pieces about 5 cm in length, and the fish head is cut in half.

11. Heat the wok and add 3 tablespoons of oil.

12. Add sauerkraut and stir fry.

13. Add an appropriate amount of broth or boiling water (the amount of water should cover all the fish fillets) and bring to a boil.

14. Place the tofu fish head and fish and cook for 10 minutes to bring out the umami flavor.

15. Put the marinated fish fillets into the soup one by one and spread them with chopsticks.

16. Wait for the fish fillets to change color and add the seasoning-wrapped chicken essence, pour it into a bowl, heat a little hot oil and pour on the fish fillets.