Authentic Sichuan spicy laotan sauerkraut fish(zheng zong chuan wei xiang la lao tan suan cai yu )

Authentic Sichuan spicy laotan sauerkraut fish

Introduction:

"I've been eating this dish cooked by my mother since I was a child ~ it's delicious and sour ~ it has the characteristics of our Yibin dish ~ I hope you like it ~ ~"

Production steps:

Step 1: prepare ingredients - ingredients.

Step 2: prepare ingredients - main ingredients. Cut the fish into pieces, add the right amount of salt, Laobaigan (or cooking wine) and marinate for 5-10 minutes.

Step 3: cut sauerkraut, pickled ginger and old ginger into slices, pickled red pepper into small sections, garlic can be directly patted, and shallot into large sections for standby.

Step 4: pour the rapeseed oil in a hot pot, add the right amount of lard. After the oil is medium cooked, add ginger, garlic, pepper and scallion to make it fragrant. After the fragrance comes out, add pickled ginger, pickled red pepper and pickled vegetable, and continue to stir fry. Stir fry more to make all the ingredients fragrant.

Step 5: after the flavor of all the ingredients comes out, add one and a half teaspoons of white sugar (or brown sugar), and the size of the spoon is shown in the picture.

Step 6: add a small amount of vinegar. Don't use white vinegar! It will taste strange!)

Step 7: add another two spoonfuls of chili oil to make the soup more beautiful!

Step 8: add a small amount of Pixian Douban.

Step 9: let all the ingredients stir fry again. After the flavor of all the ingredients comes out, add an appropriate amount of water to submerge the fish you prepared!

Step 10: cover the pot and cook the soup first. In the process of making soup, wash the salted fish 2 or 3 times with clean water, drain the water, and then add a small amount of salt and pea powder, so that each piece of fish can be evenly wrapped with a thin layer of pea powder. After the soup is boiling, gently put the fish pieces into the pot by hand.

Step 11: cover, low heat, 3-5 minutes, turn off the heat, add the right amount of MSG, then stuffy for 1-3 minutes, start the pot, serve, sprinkle with chives!

Step 12: another show~~

Materials required:

River carp: one (2 kg)

Laotan sauerkraut: 100g

Sour ginger: 25g

Sour red pepper: 50g

Ginger: 25g

Garlic: 1

Chives: 5

Rapeseed oil: 100g

Lard: 25g

Zanthoxylum bungeanum: 5g

Fern stream powder: 15g

Pixian Douban: 5g

Chili oil: 2 tbsp

Sugar: 2G

Vinegar: 2G

Laobaigan: 5g

Salt: 3-5g

MSG: 2G

Clear water: a big bowl

Note: 27 Dian warm tips: 1, in the first step, we should pay attention to: do not marinate the fish more than 10 minutes, otherwise the fish will grow old! If you don't want to peel garlic, just slap it with the skin, and the garlic slice can be easily peeled off. Yibin people generally like to use their own local Laobaigan as cooking wine. After all, Yibin is the capital of wine. If friends use high Laobaigan, they need to reduce the amount. Otherwise, the taste of wine will be great. Of course, friends who like the strong taste of wine can also increase the amount a little bit. You can master it by yourself! 2. In the third, fourth and sixth steps, we should pay attention to: the purpose of adding sugar and vinegar is to improve the taste, not to be late for the taste of these two dishes! So don't overdo it! Add Pixian Douban must be less, otherwise it will be too salty! 3. Pay attention to the eighth step: before putting the fish, taste the soup. If the salt is enough, you don't need to add salt! Also, the most important point is, after the fish is put in, don't turn over the pieces of fish again, so as to avoid the powder of fern stream falling off, which can also prevent the soup from sticking out! 4. The purpose of cleaning fish after pickling is to better remove the fishy smell of fish, so this step must not be less. 5. The purpose of fish wrapped with pea powder is to make the fish more delicious, but not too much! Otherwise, it will burn the pot! 27 uses fern stream powder here, because, 27's hometown is rich in fern stream powder, which has the same effect as pea powder, but it is more transparent and more Q than pea powder. In addition, fern stream powder has the effect of clearing fire. Therefore, 27 prefers to use fern stream powder to make these hot and dry foods. If friends from other places can buy it in their local supermarket, they can also try to use fern stream powder instead of pea powder~ Hee hee ~ 6, sauerkraut must use Sichuan flavor old jar sauerkraut, do not use Korean kimchi yo! You know, if you like Korean kimchi, you can also change it to Korean kimchi. Maybe it will have a different taste! The sauerkraut for 27 is made by 27's mother herself. I can't buy it outside. I'm proud of it. Well, if my friends from other places are not good at spicy food, I can put less chili oil, and then I don't need chili oil. Well, chili oil is made by 27 himself. If you want to burn chili oil by yourself, you can continue to pay attention to 27's recipe Fine step paste up ha! Mm-hmm ~ this dish is 27 mom's private dish, 27 from snacks to big, so I really want more friends who like Sichuan cuisine to eat authentic Sichuan style laotan sauerkraut fish! I wish you all a good appetite!

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Zheng Zong Chuan Wei Xiang La Lao Tan Suan Cai Yu