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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"According to the investigation, sauerkraut originated from fishing boats in jiangjinjiang village, Chongqing. It is said that the fishermen sell the big fish they catch, 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. Unexpectedly, the taste of the soup is really delicious, so some chicken feather shops transplant it to serve customers from all over the world. 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. Sauerkraut belongs to Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one style, one hundred dishes, one flavor". It is famous for its unique seasoning and unique cooking techniques. It is also known as "sauerkraut" all over the country. It is famous for its unique seasoning and unique cooking techniques

Production steps:

Step 1: first deal with the fish, wash the killed fish, chop off the fins and cut off the head.

Step 2: close to the fish bone and put the meat under the fish.

Step 3: put the skin of the fish under the slice downward, slice the fish into 0.5cm thick slices, chop the fish chops, and cut the fish head in half.

Step 4: marinate fish fillet, fish steak and fish head with cooking wine, cornmeal, 1 / 2 egg white and salt for 15 minutes.

Step 5: dry the water in the pickled cabbage (pickle head) by hand, cut it into long strips for use, and chop the dried pepper.

Step 6: cook in a wok, add 3 tbsp oil, stir fry ginger slices and mashed garlic until fragrant, then add pickled cabbage and dried pepper.

Step 7: add the stock (which can cover all the fillets) and bring to a boil.

Step 8: put the fish head and steak in the water and cook for 10 minutes, then bring out the flavor.

Step 9: put the salted fish slices into the soup one by one, and use chopsticks to disperse them until they change color.

Step 10: add egg yolk and bean sprouts, season with salt, sugar, chicken essence and pepper.

Step 11: take it out in a deep dish, heat a little hot oil and pour it on the fish fillets.

Materials required:

Grass carp: 750g

Sauerkraut: 100g

Bean sprouts: 200g

Ginger slices: 10g

Mashed garlic: 20g

Raw powder: 20ml

Cooking wine: 2 teaspoons

Chicken essence: appropriate amount

Soup: right amount

Salt: right amount

Sugar: 5g

Egg: 1

Dry pepper: right amount

Pepper: right amount

Note: 1. Be sure to clean the black film inside the belly of the fish, because that is the sewage system of the fish. 2. You can add vermicelli, Flammulina velutipes, etc. into the pickled fish soup.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Suan Cai Yu