Private House Pickled Fish

Name: Private House Pickled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some ginger; Some Cinnamon; Some star anise; Some Dried chili; Some pepper; Some Cooked Sesame; Some Chives; Some Red chili powder

by Tuo Tuo Ma

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

You must have eaten a lot of sauerkraut fish. This famous Chongqing specialty is famous for its salty, fresh, sour and spicy. The authentic sauerkraut fish should be white soup, but Tuotuo’s mother has always been super hot and feels that eating white soup is not enough, so it is comprehensive With pickled cabbage fish, boiled fish and spicy fish, I created this red and colorful spicy boiled fish with sauerkraut. The original version is absolutely original! And the taste is superb. Generally, when you come to your home, Tuotuo’s mother always gets unanimous praise when serving this pot of vegetables. Such a big pot of rich and satisfying, it tastes so good! "

Ingredients

Private House Pickled Fish

1. A fresh grass carp of about 3.5 kilograms, change the knife into three long strips, then remove the belly, skin and head of the fish. (If you want this dish to be fresh and tender, the fish must be fresh. It is best to kill it now. If you can’t kill the fish, Go to the market to buy fish and let the fishmonger kill it, so the time between when you buy it and make it into the dish should not exceed two hours, otherwise the fish will not be tender and tasty).

2. Cut the separated fish back meat into thin slices with an oblique blade. Be careful that the knife must be fast, otherwise you won't be able to produce thin slices.

3. Put the fish fillets in a bowl, add an egg white, appropriate amount of dried starch, salt, chicken essence, pepper, and cooking wine. Grab it with your hands. Do not use chopsticks, otherwise the fish will break.

4. Pour half a pot of oil into the pot, add ginger, cinnamon, star anise, dried hot peppers, and stir fry until fragrant.

5. Add the fish head and skin, fry for a while, and make sweet and sour smoked fish with fish maw and fish helmet.

6. Pour half of the pot of water, add sauerkraut, two tablespoons of salt, two large spatula vinegar, one tablespoon of cooking wine, seven or eight wild peppers, two tablespoons of chopped pepper sauce, two tablespoons of bean paste, half a bowl of kimchi water, and Evenly, cover the pot, bring to a boil on high heat and simmer for 20 minutes on low heat.

7. Take a large pot, strain out all the contents of the pot with a colander and put it into the pot.

8. Leave the dashi water in the pot and bring it to the boil over high heat.

9. Drop the fish fillets evenly into the soup, boil it again until it boils, and shovel it with the back of a spatula.

10. When the color of the fish fillet changes from transparent to milky white, turn off the heat and pour the fish fillet into the basin with the soup.