Chongqing pickled fish(zhong qing suan cai yu )

Chongqing pickled fish

Introduction:

"Sauerkraut fish, originated in Chongqing, uses pickled vegetables and fresh fish as raw materials. After several days of fermentation, pickled vegetables taste sour. Therefore, it is also called sauerkraut. The fish cooked with this dish is called sauerkraut fish. Sichuan people like to make pickles. They can store them in large jars. They have a wide range of materials and can take them as they are used. Green vegetables are also an important part of home-made pickles. In summer, green vegetables come into the market. After being washed, they are dried in the air and salted with appropriate amount of salt. Then they are put into the pickle jar and sealed with clean water to isolate the air. They can be preserved for many years. In the coming year, new vegetables will be on the market, and they can be pickled again and again. Pickled vegetables are widely used. They can be used with chicken, duck, fish and meat to make soup pot and hot pot. They are sour, fresh and refreshing, appetizer and greasy. The fresh fish used to make sauerkraut is mainly grass carp. It has more meat and less spines, without fishy smell. I like to buy more than 3 kg or 4 kg grass carp. The meat is thicker and can produce more fillets. "

Production steps:

Materials required:

Grass carp: one (4 jin)

Sauerkraut: one pack (500g)

Pickled peppers: 5

Scallion: 1

Ginger: moderate

Garlic: half head

Chives: right amount

Dried pepper: 5

Egg white: 1

Starch: right amount

Dagu Decoction: appropriate amount

Salt: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Red oil bean paste: a little

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zhong Qing Suan Cai Yu