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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Sauerkraut belongs to Sichuan cuisine and is famous for its unique seasoning and cooking techniques. 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, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender, yellow and smooth. 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. "

Production steps:

Step 1: get the ingredients ready

Step 2: wash grass carp

Step 3: cut the head with a knife and draw out the black thread to remove the fishy smell

Step 4: remove the black film from the fish's belly

Step 5: start cutting from the tail of grass carp, press the fish body with the left hand, push the knife forward with the right hand against the spine to the lower part of the head

Step 6: after opening the two sides, cut off the fish head and take out the fish chops on both sides

Step 7: marinate fish head, tail and bone with salt, cooking wine and pepper

Step 8: touch the big spines on the belly of the fish from the middle of the meat, and use the kitchen knife to pick the spines along the arc of the row, so that the row of spines can be picked off as a whole

Step 9: slice the clean fish at an angle of about 30 ° along the tail direction, and then cut it with a straight knife when touching the skin, so that each piece of fish has a small skin.

Step 10: the effect after cutting is good. After cutting, wash it with salt water several times to make the fillet strong and not easy to disperse

Step 11: wash fish fillets with egg white, cooking wine, salt and water powder

Step 12: heat the frying pan with base oil and saute pepper, Zanthoxylum bungeanum and star anise

Step 13: saute chives and garlic, add pickled peppers and wild peppers, stir fry until fragrant

Step 14: add sauerkraut and stir fry until fragrant

Step 15: fish head

Step 16: put in the fish head and bone

Step 17: add boiling water, bring to a boil, add wild pepper and pickled pepper water, skim the foam

Step 18: use a colander to put fish bone, fish head, fish tail and sauerkraut into a large basin

Step 19: turn the heat down, then shake the marinated fish fillets open and put them into the soup. Be careful not to stir them. Just shake the pan to avoid breaking the fish.

Step 20: when the fish fillets turn white and the soup boils slightly, pour the soup and fish fillets onto the pickled cabbage carefully

Step 21: start another pot, add proper amount of oil to heat, add proper amount of prickly ash to stir fry until fragrant, then pour the oil on the surface of sauerkraut fish while hot, sprinkle with scallion and red pepper

Materials required:

Grass carp: 1

Sauerkraut: right amount

Shallot: 3

Ginger: 3 tablets

Garlic: 5 pieces

Dried pepper: 3

Red pepper: 3

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cooking wine: moderate

Pepper: right amount

Egg white: a little

Precautions: 1. Remove the fishline and black film to remove the fishy smell of fish; 2. Wash the fish fillets with salt water several times to make them transparent and keep them in the pot; 3. Do not stir the fish fillets with chopsticks after putting them into the pot, or the fish fillets will break

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Yu