Not Spicy Pickled Fish

Name: Not Spicy Pickled Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Perch (large); 1 small bag Sauerkraut; 1 handful Bean sprouts; 1 Egg white; 1 tablespoon starch; 2 tsp salt; 2 tsp Sugar; 1 tablespoon White vinegar; 1 teaspoon White pepper; 1 tablespoon Cooking Wine; 1 tablespoon oil; 1 Scallions; 5 slices Sliced ginger; 5 cloves Garlic cloves (sliced)

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Legend has it that there is a good fishing man in Bishan County. He caught a few fish a day and went home. His wife mistakenly put the fish into the pot of sauerkraut soup. Later, when he tasted it, it was extremely delicious. name.
Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing. It is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.
Sauerkraut fish is made from grass carp as the main ingredient and cooked with kimchi and other ingredients. The taste is sour and spicy. The fish is rich in high-quality protein, which can provide people with abundant protein, minerals and other nutrients; the lactic acid in the sauerkraut can promote the body's iron The absorption of the elements can also increase people's appetite.
But the speed of pickled fish, which is popular in Shanghai, has slowed down a lot. However, for our grandparents, this little bit of spicy is unbearable, so I created a non-spicy pickled fish.
I hereby declare that my pickled cabbage fish is very unauthentic. It can be said that all the characteristics of Sichuan cuisine cannot be found, and it can no longer be included in the sphere of influence of Sichuan cuisine. But my family loves to eat, isn’t I learning cooking just to make my family happy!

Not Spicy Pickled Fish

1. The sea bass takes off the fillets and turns into fillets. I have posted the recipe of "Flats of Fish Fillets" before. Friends who don't know how to fillets can take a look. Wash the fillets with water more often, and you can add a little white vinegar to the water when washing.

2. After the fish fillets are washed, squeeze out the water, add 1 teaspoon of salt, 1 teaspoon of sugar, egg white, starch, and half a teaspoon of cooking wine.

3. Shape your hands into claws, beat the fish fillets clockwise until it is thick, add pepper and oil, continue to beat clockwise evenly, cover with plastic wrap and refrigerate for more than 15 minutes.

4. Chop the fish head, tail, and bone into large pieces, wash as many times as fish fillets, squeeze out the water, add some green onions, 2 slices of ginger, and half a spoon of cooking wine. Grab and pinch evenly, and marinate for about 15 minutes.

5. Wash the sauerkraut and bean sprouts, and cut the sauerkraut into sections.

6. Start the frying pan and sauté the onion, ginger, and garlic.

7. Fry the fish head, tail and bone on both sides of the pan.

8. Add a lot of water to a boil over high heat and turn to low heat to simmer the soup.

9. Boil the fish soup until it becomes milky white. Use a colander to remove the head and tail of the fish. (Grandpa doesn’t know how to eat fish, because he’s afraid of getting stuck in fish bones)

10. In another pot, add oil to heat and stir fragrant sauerkraut, add fish soup to boil and season with salt, sugar and white vinegar, then add bean sprouts and boil.

11. Scoop out bean sprouts and sauerkraut and spread on the bottom of the large soup bowl.

12. Keep the fish soup pot on low heat, add the fish fillets, twist the fish fillets with your fingers when placing the fish fillets.

13. Bring to a boil again and bring it to a boil (I am always afraid of parasites, so I usually have to boil it for a while).

14. Pour the fish fillets and fish soup into the soup bowl. If you love chopped green onion, you can decorate it with chopped green onion. I don’t like it, so I didn’t put it.

15. In order to take a good look, I pulled a coriander leaf and threw it into the bowl, but my daughter opposed it, so I didn't stop it.

Tips:
1 The fish fillets should be washed several times, and the blood should be washed clean. As for adding vinegar, I learned from the chef on the TV show. The principle chef has said, but I forgot.
2 My grandfather doesn't like fish, because I am afraid of getting bones, so I use bass with less thorns to make this dish. The sliced fish fillets are basically without thorns.
3 If you can eat fish, you don't need to lose the head and bones.
4 Please be flexible about the amount of white vinegar added to the soup. If the sauerkraut is sour, you don't need to add vinegar. Otherwise, add more. The same applies to the amount of salt and sugar.

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Not Spicy Pickled Fish

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Not Spicy Pickled Fish

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