The real Sichuan pickled cabbage fish cannot see any oil, and the soup base is comparable to thick fish soup. It can be drunk directly. It is sour and spicy, and it feels particularly good. Such pickled cabbage fish is authentic and very healthy. Moreover, there are also crispy wax gourd slices and vermicelli at the bottom of the soup. It is very refreshing, with a different spicy taste and a different aroma.
Although pickled cabbage fish is simple to make, the taste varies greatly. The pickled cabbage fish I made is not very sour. Do I need vinegar?
In fact, the sour taste in pickled cabbage fish comes entirely from pickled cabbage that is pickled for a long time, so the pickled cabbage used in cooking is the key to the taste, so it is important to choose authentic pickled cabbage that is of a good quality!
To make pickled cabbage fish, you need to use Sichuan pickled vegetables, which are sold in many supermarkets. Buy Sichuan produced ones.
The day is getting colder, and a pot of warm pickled cabbage fish warms the stomach of the family.
fish with Chinese sauerkraut
By FerminDach
Recipe Recommendations
- carp art. 1
- sauerkraut 100 grams
- wild mountain Pepper 20 grams
- ginger slices 10 grams
- garlic 20 grams
- starch 10 grams
- egg white in 1
- cooking wine 2 teaspoons
- salt appropriate amount
- chicken essence small amount
- sugar 1 teaspoon
- pepper small amount
- clear soup appropriate amount
- hot and sour
- cook
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Lay the fish flat on the chopping board.
2
Prepare the ingredients.
3
Take a sharp knife and slice the fish meat flat from the tail, stick it to the fish bone in the middle and remove the fish slices, and then turn it over to remove the fish slices on the other side.
4
Place the large piece of fish meat flat on the chopping board, lower the knife at an angle of 45 degrees to the chopping board, and cut the fish meat into thin slices for later use.
5
After slicing the fish slices, grasp the fish slices and fish cutlets with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg white and appropriate amount of salt respectively, and marinate for 15 minutes.
6
Dry the water in the pickled cabbage with your hands, cut it into thin threads for later use; chop the wild pepper.
7
Pour slightly more oil into the pan than stir-frying until it is 70% hot, then add pepper and dried peppers. After the fragrance comes out, add star anise, garlic, ginger and pickled peppers and stir fry with the chopped pickled cabbage.
8
Boil the fish slices to change color.fish with Chinese sauerkraut Make Tips
The key to making pickled cabbage fish well: 1. It is best to use freshwater fish to make pickled cabbage fish. The taste of the meat will be better. The knife must be fast when slicing the fish. It is best to sharpen the knife in advance to achieve twice the result with half the effort. 2. To make pickled cabbage fish, pickled cabbage (soaked vegetables) requires Sichuan soaked vegetables. They are sold in many supermarkets. Buy Sichuan produced ones. In addition to soaking vegetables, pickled cabbage such as pickled radish can also be added to the pickled cabbage fish, which has a unique flavor. 3. Adding egg white when marinating fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup a little turbid. Adding a little sugar will make the meat taste more delicious. 4. The fish slices are fragile, so be careful when putting the fish slices into the soup, gently spread them with chopsticks, and don't stir fry them hard. The fish slices can be boiled and change color. When you see the color change, the meat will not be delicious. 5. It is recommended to choose a casserole to serve them are: After eating, some soup and pickled cabbage will often be left behind, and you can also cook some tofu and vegetables. 6. Finally, pouring hot oil on the pickled cabbage fish will make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I tried it and it is very fragrant.