Chongqing pickled fish(zhong qing suan cai yu )

Chongqing pickled fish method:

Raw materials for making Chongqing sauerkraut fish:

1 grass carp (about 1000g); 250g pickled sauerkraut; 1 egg; 1 red pepper; 1 chive; 1 small piece of ginger; 5 cloves of garlic; an appropriate amount of Chinese prickly ash; 1 tbsp pickled pepper powder (30g)

Seasoning for Chongqing sauerkraut fish

45 g edible oil, 10 tbsp soup (300 g), 1 / 2 tbsp cooking wine (15 g), 1 tbsp pepper (3 G), 1 tbsp refined salt (3 G), 1 tbsp monosodium glutamate (3 G)

Chongqing pickled fish processing steps:

1. Kill grass carp, wash, slice into two large pieces of spinless fish, and then cut into thick slices; mix the fish slices with egg white and salt; soak pickled cabbage, wash and cut into sections; wash and chop red pepper; cut scallion into scallion, ginger and garlic;

2. Heat the oil in the pot, add pepper, ginger and garlic to fry the flavor, add pickled green sauerkraut to stir fry the flavor, add high soup to boil, add fish head, fish bone, cooking wine, salt and pepper to boil;

3. After boiling the soup in the pot, shake the fillets into the pot one by one;

4. Heat another clean frying pan, pour in the oil, stir fry the pickled peppers, pour into the pot of sauerkraut fish, cook the fish fillets, add monosodium glutamate and sprinkle with scallions.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Chongqing sauerkraut are as follows

It tastes sour, spicy but not dry.

Attention should be paid to when making Chongqing pickled fish

After eating the fish fillets, the remaining soup can be made into a delicious fish soup hot pot.

Chongqing pickled fish

Chongqing sauerkraut fish is a home cooked dish in Chongqing. It is a kind of food made of 1 grass carp (about 1000g), 250g pickled green sauerkraut, 1 egg, 1 red pepper, 1 chive, 1 small piece of ginger, 5 cloves of garlic, an appropriate amount of Chinese prickly ash and 1 tbsp pickled pepper powder.

Food materials

Main material

1 grass carp (about 1000g), 250g pickled green sauerkraut, 1 egg, 1 red pepper, 1 chive, 1 small piece of ginger, 5 cloves of garlic, proper amount of Chinese prickly ash and pickled pepper powder

Seasoning

45 g edible oil, 10 tbsp soup, 1 / 2 tbsp cooking wine, 1 tbsp pepper, 1 tbsp refined salt and 1 tbsp monosodium glutamate

Production method

1. Kill grass carp, wash, slice into two large pieces of spinless fish, and then cut into thick slices; mix the fish slices with egg white and salt; soak pickled cabbage, wash and cut into sections; wash and chop red pepper; cut scallion into scallion, ginger and garlic;

2. Heat the oil in the pot, add pepper, ginger and garlic to fry the flavor, add pickled green sauerkraut to stir fry the flavor, add high soup to boil, add fish head, fish bone, cooking wine, salt and pepper to boil;

3. After boiling the soup in the pot, shake the fillets into the pot one by one;

4. Heat another clean frying pan, pour in the oil, stir fry the pickled peppers, pour into the pot of sauerkraut fish, cook the fish fillets, add monosodium glutamate and sprinkle with scallions.

Characteristics of dishes

It tastes sour, spicy but not dry.

The chef knows everything

After eating the fish fillets, the remaining soup can be made into a delicious fish soup hot pot.

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Chinese PinYin : Zhong Qing Suan Cai Yu