Boiled Fish with Pickled Cabbage and Chili(suan cai yu )

Fish with pickled cabbage

Raw materials for making sauerkraut fish:

There are 600g grass carp, 100g pickled cabbage, 25g red pepper, 15g ginger, 15g scallion, 3G prickly ash, 5g garlic, 4G refined salt, 10g cooking wine, 500g broth and 500g cooked vegetable oil.

Steps of making sauerkraut fish:

Cut both sides of the fish into 3 parts, dry the pickled cabbage, cut it into shreds, soak the red pepper, chop it up, soak the ginger and cut it into grains; put the frying pan on the middle fire, heat the cooked vegetable oil to 60% heat, fry the fish until it turns yellow and take it out; leave the oil in the pan, put the soaked red pepper, ginger and scallion in it, and then mix it with the broth to put the fish into the soup. Bring the soup to a low heat, add pickled cabbage, cook for about 10 minutes, and serve on a plate. Add vinegar to the pot.

characteristic

Sichuan home cooking. It is made of fresh grass carp and Sichuan pickles. Although it is a folk dish in Sichuan, it is still popular. The meat is tender.

Boiled Fish with Pickled Cabbage and Chili

Sauerkraut fish, also known as sour soup fish, is a classic dish originated from Chongqing. It is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of chongqing cuisine.

Sauerkraut fish is mainly made of grass carp and pickles. It tastes hot and sour. Fish is rich in high-quality protein and can provide people with rich protein, minerals and other nutrients. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

There are many different opinions about the historical origin of sauerkraut fish, which can not be verified up to now. After inheritance, the production methods are different, but the taste is basically the same.

History of dishes

Legend one

Sauerkraut originated from Jiangcun fishing boat in Jiangjin, Chongqing. It is said that the fishermen sell the big fish they catch for money, and often exchange the leftover fish for sauerkraut with the farmers by the river. The fishermen cook the soup with sauerkraut and fresh fish in one pot. The soup tastes delicious, so some small shops transplant it to serve the diners from south to north. Sauerkraut was popular in the early 1990s. It has its place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of the motherland. Sauerkraut is one of the pioneers of chongqing cuisine.

Legend 2

Founded in Jinfu Township, Jiangjin County, Chongqing City, zhouyu food store was highly praised by its customers for its operation of sauerkraut fish in the mid-1980s. Many apprentices were recruited in this store one after another. After the art was completed, it left the store to set up its own house, and its competitive varieties also spread in all directions.

Legend 3

Laifeng Town, Bishan County, Chongqing City, is located on the side of Chengdu Chongqing highway. Binan river passes through the street. It produces a lot of fresh fish, and there are many experts in cooking fish. It has the reputation of "delicious fish in Laifu town". There is a snack shop at Qiaotou, which is simply famous for "delicious fish". The word "delicious fish" written by Yang xuanting, a famous calligrapher in China, is hung in front of the shop. It is not only a market move, but also a shop name ”After several years of popularity, it launched "sauerkraut fish".

Legend 4

There is a fisherman in Bishan County who catches a few fish a day and goes home. His wife mistakenly puts the fish into the pot of pickled cabbage soup. Later, when he tries it, it's delicious. The fisherman praises everyone and the pickled cabbage fish is also famous.

Legend 5

Sauerkraut fish soup is made from fresh fish and pickled vegetables. Because pickled vegetables taste sour, it is named Sichuan folk. Sauerkraut is pickled with vegetables in early winter and stored in large jars. It can be eaten until next summer. Sauerkraut with chicken, duck, fish, meat soup dishes.

Production method

Production steps

Method 1

Raw materials: 600 g black fish, 100 g pickled cabbage, 25 g red pepper, 15 g ginger and 15 g scallion, 3 G prickly ash, 5 g garlic, 4 g refined salt, 10 g cooking wine, 500 g broth and 500 g cooked vegetable oil.

[production process]

Cut both sides of the fish into 3 portions, dry the pickled cabbage, cut into shreds, soak red pepper, chop, soak ginger and cut into grains; put the frying pan on the middle fire, heat the cooked vegetable oil to 60% heat, fry the fish until it turns yellow and take it out; leave the oil in the pan, put the soaked red pepper, ginger and scallion into the pot, and then add the broth to put the fish into the soup. Bring the soup to a low heat, add pickled cabbage, cook for about 10 minutes, and serve on a plate. Add vinegar to the pot.

[Characteristics]

Sichuan home cooking. It is made of fresh grass carp and Sichuan pickles. Although it is a folk dish in Sichuan, it is widely spread and the meat is tender.

Method 2

Main ingredients:

1 carp (about 1000g), aged pickled vegetables 250g. Auxiliary materials: 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled pepper powder, 10 Chinese prickly ash, 3 grams of ginger slices and 7 grams of garlic.

Production process:

1. Remove the scales, gills, abdomen and viscera of carp, wash them, take off two pieces of fish meat with a knife, split the fish head, and make the money bone into pieces. Soak pickled cabbage and cut into sections after washing.

2. Put a little oil on the frying pan, heat it up, add pepper, ginger and garlic, fry the flavor, pour in pickled sauerkraut, stir fry the flavor, add the soup to boil, add fish head and bone, and cook over high fire. Skim the foam from the soup noodles and drop in the cooking wine to remove the fishiness. Add salt and pepper to set aside.

3. Cut the fish into 0.3cm sliced fish, add refined salt, cooking wine, monosodium glutamate and egg white, mix well, and wrap the sliced fish with a layer of egg paste.

4. After boiling the soup in the pot, shake the fillets into the pot. Heat up the oil in another pot, stir fry the pickled chili, pour into the soup pot and cook for 1 to 2 minutes. When the fish is cooked, add monosodium glutamate and pour into the soup basin.

Sauerkraut fish is a famous special dish in Sichuan. It is tender and refreshing, appetizing and invigorating, refreshing and delicious. I hope you can taste this unique dish.

Method 3

[main and auxiliary materials]

1 fish 1250 g, pickled vegetables 200 g, ginger 15 g, monosodium glutamate 1 g, garlic 10 g, egg white 2, pickled red pepper 15 g, soup 1500 g, Sichuan salt 5 g, mixed oil. 50g, 3 G pepper, 15 g cooking wine, 1 g pepper.

[cooking method]

1. Cut the fresh fish, remove the scales, fins, gills and internal organs, wash them, cut two pieces of fish meat with a blade, split the fish head, cut the fish bones into 1.5cm pieces, soak the green vegetables, wash them slightly, cut them into short sections, peel the garlic into pieces, wash the ginger and cut them into slices, soak the red pepper and grind them into fine powder.

2. Place the pot on the fire and heat the oil until it is 50% hot. Add garlic, ginger and pepper to make it smell. Then stir fry the pickled vegetables, mix with fresh soup and bring to a boil. Then boil the fish head and bone pieces over a high fire. Beat up the foam, add cooking wine, season with salt and pepper, and continue to cook.

3. Cut the fish into 3 mm thick skinless fillets, put them into a bowl, add Sichuan salt, cooking wine and monosodium glutamate, break the egg shell, pour in the egg white, mix well, wrap the fillets with egg white, shake the fillets gradually and put them into the boiling fish soup pot.

4. Put another pot on the fire, heat the oil to 50% heat, stir fry the pickled chili powder, and then pour it into the soup pot to cook for a few minutes until the fish is broken, add MSG to improve the taste and freshness, and pour it into the soup bowl.

Method 4

1. Fresh grass carp must be used to make soup. The whole fish can also be eaten. Remove gills and viscera, remove nails and wash, cut two sections obliquely on both sides, and align them when entering the soup bowl.

2. Don't fry the whole fish hard, just remove the fishy smell with oil. The white milk soup can only be produced by boiling fish with fire. After soaking vegetables, after a long time of cooking, the color of the soup is black and dark, and the taste of the soup is poor.

3. Raw materials: one black carp, one package of Sichuan Liji pickled fish seasoning, 20 Chinese prickly ash, 15 dried peppers, 15 wild peppers, 10 garlic petals, one ginger, five green onions, cooking wine, two Jin bone soup, a little salt, half egg white, a little starch, three Liang salad oil, one teaspoon lard.

Steps:

1. Clean the fish, remove the head and tail, and then cut the fish in half. Then, use a knife to obliquely cut the fish into half centimeter thick fillets.

2. Smash the ginger, put it into the porcelain basin with the fish fillets, pour in cooking wine, egg white, green onion and starch, grasp them well by hand, and code the flavor. Cut the garlic into garlic and rice for use. Remove the seeds and cut the dried pepper into sections.

3. Place the frying pan on the stove and light the fire. Pour the salad oil into the pan and heat it to 50% heat. Add garlic rice and pickled cabbage. When the pickled cabbage and garlic rice are fragrant, add cold bone soup, 1 teaspoon cooking wine, wild pepper, Chinese prickly ash and dry pepper. Sprinkle a little salt into the delicious fish fillet and stir well. Then pour them into the pan and cook until the soup turns yellow green. Then add chicken essence, lard and pepper, Put it in a soup bowl and you're done.

Method 5

Cooking materials

Main ingredients: Grass Carp (840g), pickled fish seasoning bag (1 bag), pickled vegetables (500g), Chinese prickly ash (2tsp), ginger (5 pieces), green onion (1 piece)

Marinade: egg white (1), salt (1 / 3 tbsp), cooking wine (2 tbsp)

Seasoning: oil (3 tbsp), sugar (1 / 3 tbsp)

Cooking technology

1. Wash the grass carp, remove the fish bone and cut it into pieces along the texture; cut the scallion into sections and the ginger into thin strips.

2. Put grass carp fillets into a large bowl, add 1 egg white, 1 / 3 tbsp salt, 2 tbsp cooking wine, shredded ginger and scallion, mix well, marinate for 15 minutes.

3. Rinse pickles and cut them into strips.

4. Heat 3 tbsp oil in the pan, stir fry ginger slices and prickly ash in a small amount, and add acid

Chinese PinYin : Suan Cai Yu