Private sauerkraut fish-You Are Foodie

By Samantha
91

Private sauerkraut fish

You must have eaten a lot of pickled cabbage fish. This famous Chongqing specialty is famous for its salty, fresh, sour and hot. The authentic pickled cabbage fish should be white soup, but Tuotuo Ma has always been super spicy. She always feels that eating white soup is not enough fun, so she combines pickled cabbage fish with boiled fish and spicy fish, and creates this hot and spicy boiled pickled cabbage fish, which is absolutely original! And it tastes great. Generally, when guests come to the house, Tuotuo's mother can always get consistent praise for serving this dish. Such a large pot of rich and real satisfaction is a great taste!

Main Ingredients

Grass Carp A moderate amount of

Auxiliary Ingredients

Chives A moderate amount of
Sesame A moderate amount of
Sichuan Pepper appropriate amount
Dried pepper appropriate amount
Star anise appropriate amount
chinese cinnamon appropriate amount
ginger appropriate amount

Step 1 . A fresh Grasscarp of about 3.5 kg is cut into three long strips, and then the belly, skin and head are removed (if the dish is to be fresh and tender, the fish must be fresh. It is best to kill and cook it now. If you can't kill the fish, go to the market to buy the fish and let the fishmonger kill it. The time between you buy the fish and make the dish should not exceed two hours, otherwise the fish will not be tender and delicious).

Step 2 . Cut the separated fish back meat into thin slices with an oblique blade. Be careful that the knife must be fast, or you won't be able to slice thin slices.

Step 3 . Put the fish fillets into a bowl, add an egg white, a proper amount of dry starch, salt, chicken essence, pepper, cooking wine, and grasp them with your hands. Do not use chopsticks, or the fish will break.

Step 4 . Pour half of the oil into the pot, add ginger, cinnamon, star anise, dry pepper and stir fry until fragrant.

Step 5 . Add fish head and skin, fry a little, fish belly and fish helmet, and make sweet and sour smoked fish.

Step 6 . Pour more than half of the pot of water, add pickled cabbage, two tablespoons of salt, two pots of vinegar, one tablespoon of cooking wine, seven or eight wild peppers, two tablespoons of chopped pepper sauce, two tablespoons of bean paste, half a bowl of pickled water, mix well, cover the pot, and simmer over low heat for 20 minutes.

Step 7 . Take a large basin, filter out all the contents of the pot with a leaky spoon and put them into the basin.

Step 8 . Leave the fish soup in the pot and bring to a boil.

Step 9 . Put the fish fillets into the soup evenly, cook again until boiling, and use the back of the spatula to shovel slightly.

Step 10 . When you see that the color of the fish fillet changes from transparent to milky white, you can turn off the fire and pour the fish fillet into the basin together with the soup.

Step 11 . Sprinkle with red pepper powder, Chinese prickly ash, cooked sesame and chives.

Step 12 . Pour half of the oil into the wok, heat it over high heat until it boils and emits green smoke, and then pour it on the fish fillets.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!