Old Altar Fish with Pickled Cabbage

Name: Old Altar Fish with Pickled Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Flower Catfish; Some Sauerkraut sauce; Some Sauerkraut; Some Sliced radish

by q264771003

4.8 (1)

Favorite

4

Difficulty

Easy

Time

20m

Serving

2

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. "

Ingredients

Old Altar Fish with Pickled Cabbage

1. The fish is slaughtered, washed, and marinated with salt, onion and ginger.

2. Add oil to the pot, pour the fish bones and fry it, pour in boiling water, flush the soup over high heat, make the soup white and remove the fish bones.

3. Prepare crispy radish slices (soaked in old brine for 2 days), sour sauce (Haitian apple cider vinegar + Haitian white vinegar), pickled cabbage sauce (soaked wild mountain pepper + sauerkraut stem), sauerkraut (soaked red pepper + sauerkraut).

4. Add sauerkraut sauce, sauerkraut, crispy radish slices, and sour sauce to get the flavor. In pursuit of umami taste, you can put in the right amount, white pepper, white sugar, chicken essence, and monosodium glutamate.

5. Add the fish fillets and cook them.

6. From the pot, add an appropriate amount of dried chili and dried Chinese pepper to fragrant.

7. Prepare the sauce, add seasonings according to personal preference, and put some slick oil on the fish soup in it.

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Old Altar Fish with Pickled Cabbage

Ingredients

Old Altar Fish with Pickled Cabbage

Comments

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