Pickled Fish

Pickled Fish

by meggy dancing apple

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Sauerkraut fish originated in Chongqing, but flourished throughout the country and even overseas. The sauerkraut used is not the white and crisp Chinese cabbage of the Northeast, but the green cabbage of the South. After green vegetables are fermented, the nutrients are not lost, but lactic acid is increased. Lactic acid can appetizing, refreshing, sobering up and degreasing, it can also increase appetite, help digestion, and can also promote the absorption of iron by the human body.
Fish meat is rich in high-quality protein, and its human body absorption rate can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D. Fish fat is mostly unsaturated fatty acids, which can lower cholesterol and prevent Arteriosclerosis, coronary heart disease, therefore, eating more fish can be healthy and longevity. So such a simple and nutritious pickled fish is suitable for the whole family.
The sauerkraut I used was bought from the Lequn Market in the city center when I traveled to Guilin, Guangxi after autumn. At that time, I bought a variety of pickled cabbage, capers, and sour bamboo shoots, fermented bean curd, bacon, and so on. The express fee alone cost 200 yuan. Goods from thousands of miles away arrived home. I divided them into small packages and packed them with a vacuum machine. I ate them for a whole winter, and now some are still intact. I didn't get tired of eating sauerkraut and bamboo shoots for a whole winter. Guilin’s sour greens were crisp, tender, fragrant and sour to the end. The last 3 catties of large grass carp, a vegetable and a pot of sweet potato vermicelli were all eaten. "

Ingredients

Pickled Fish

1. 3 catties of grass carp, scrape the scales, remove the gills, remove the internal organs and the black membrane of the abdomen, and clean it; the whole body can be wiped with a clean cloth to prevent slippage;

Pickled Fish recipe

2. Cut a knife under 1 cm from the head on both sides of the fish body, and cut a knife at about 5 cm from the tail. Tap the fish body gently to pull out the fishy line. Removing it can make the fishy smell disappear a lot;

Pickled Fish recipe

3. Cut off the flesh of the fish by sticking to the bones and bones on both sides of the back. Cut one side and then the other side;

Pickled Fish recipe

4. Cut off the head and tail of the fish, cut the fish body in half, remove the fangs from the head, and the fishy smell is also very heavy. Be careful not to cut your fingers with the fangs; divide the fish head in half; Cut off the belly and the fins of the two fishes and cut them into two pieces; wash the head and tail and bones of the fish twice with clean water, and the fish will become white and crisp;

Pickled Fish recipe

5. Let’s cut the fish fillet with the skin facing down. The first knife cuts to the fish skin, but don’t cut it. The second knife cuts the two pieces into a book page shape. When opened, they become a whole, which can increase the area of the fish; the thickness of my cut is About 7 mm, it can be cut straight or diagonally;

Pickled Fish recipe

6. Two slices of cut fish are opened, washed three times with cold water, and then soaked in cold water, so that the processed fish will be white;

Pickled Fish recipe

7. Prepare millet, green onion, and ginger. Cut green onion into sections and slice ginger into thick slices. Although millet is spicy, it will not release so much spiciness if it is cooked whole. So if you can eat especially spicy, you can cut millet spicy. Segment use; I put the whole thing to add some red, which is good-looking;

Pickled Fish recipe

8. Rinse the sauerkraut with cold water, remove the excess water, and cut into thick strips;

Pickled Fish recipe

9. Pour a little oil in the wok, first put the fish head and fish tail into the wok, stir fry the fish skin slightly browned, so that the fish soup will not be fishy after treatment; then pour the green onion, ginger slices, and millet into the wok and stir fry the aroma ;

Pickled Fish recipe

10. Put the sauerkraut into the pot and stir fry, being careful not to break the fish head and tail;

Pickled Fish recipe

11. Sprinkle an appropriate amount of salt, stir fry the pieces, and then pour in cold water. Be sure to cool the water. After the fish head and fish tail are stirred with cold water, the fish soup will be white and not fishy; transfer this pot to an electric skillet, so that it works Heat up while eating, the noodles at the back can be cooked slowly without the soup being cold; add enough water, after the soup is boiled, put the fish bones and finned fish belly into the soup, and then sprinkle a proper amount of white pepper;

Pickled Fish recipe

12. Pour out the water in the fish fillets when cooking the soup, use two small spoons of cornstarch to sizing the fish fillets, and spread the two pieces;

Pickled Fish recipe

13. After the soup is boiled, put the right amount of fish fillets into the soup. Because the pot is heated, you don't need to put them all at once. You can put them as you like, and you can eat sauerkraut fish hot pot;

Pickled Fish recipe

14. In another pot, pour a proper amount of oil into the pot and fry the dried chilies on a low fire to create a scent. If you want to eat the chili flavor, you can also add a pinch of pepper to fry; my child can’t eat too spicy, so I didn’t break the chili It is minced, but fried whole, this is also for the sake of good-looking; if you want spicy, you need to break the chili to use; pour hot oil and dried chili on the fish; when you eat, put the remaining fish fillets into the soup In the middle, you can also add water at any time to cook the sweet potato vermicelli;

Pickled Fish recipe

15. This pot of sauerkraut fish is sour and appetizing, even the staple food is not necessary.

Pickled Fish recipe

Tips:

1. There is no cooking wine in this soup but it is not fishy at all. As I mentioned in the process, remove the fishy thread, remove the fish teeth, stir-fry the fish head and fish tail to brown, pour cold water, and add white pepper. Remove the fishy smell
2. The sweet potato vermicelli does not need to be soaked in water, just throw it into the pot and cook it slowly; if you don't have this kind of electric hot pot, you can soak it in advance and then cook it in the pot before serving.

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