Pickled Fish

Name: Pickled Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Black fish; 1 package Sauerkraut; 1 shallot; 1 piece Egg white; 2 tbsp Vegetable oil; Some water; 5 slices ginger; 4 cloves garlic; Some salt; 10 Dried red chili; 20 capsules pepper; 1 piece green pepper; 1 teaspoon White pepper; 3 teaspoons starch

by Pretend to smile

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

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 (black fish has better meat quality and no thorns) and is cooked with Sichuan kimchi. Although this dish is a folk home-cooked dish in Sichuan, it is widely spread. 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 the motherland. It is one of the pioneers of Chongqing cuisine. The sauerkraut fish is tender and tender, the soup is sour, fragrant, and not greasy; the fish fillets are tender and yellowish and smooth.

Pickled Fish

1. Clean the main materials and auxiliary materials

2. Wash the head of the black fish, cut into two pieces from the spine, and remove the fish bones with an oblique knife.

3. Then use the oblique knife method to slice thin fish from the tail.

4. The sliced fish fillets are rubbed and washed with a small amount of refined salt, and then soaked in water several times to make them transparent.

5. Use a little salt, dried starch, pepper, egg white, and repeatedly grab and mix the processed fish fillets evenly, and put them in refrigeration for half an hour~
.

6. Put oil in the pot and fry the green onion, ginger and garlic until fragrant. Then add fish bones and pickled peppers and fry for a while, then add sauerkraut and continue to fry. Add enough stock to bring to a medium heat for 18 minutes.

7. Adjust the taste, remove the sauerkraut and fish bones and place them on the bottom of the bowl

8. Put the sashimi in the pot on high heat and spread it with chopsticks. It should not be left in the pot for long. Once the soup is opened, the fish slices can be taken out and put into the bowl

9. Then add an appropriate amount of the original soup in the pot to the fish fillets. Wash the pot, add oil, add pepper, minced garlic, chili, and sesame seeds, and sprinkle it on the fish fillets. Finally, add oil and cook until the smoke is poured on the fish fillets. A few coriander will taste more delicious.