Sichuan pickled fish raw materials: main ingredients: a grass carp.
Ingredients: a bowl of sauerkraut and 20 pickled peppers.
Seasoning: a handful of pepper, a piece of ginger, bean paste, salt, starch, black pepper, soy sauce, sesame oil and oil.
The most authentic method of Sichuan pickled fish: 1, prepare raw materials, clean grass carp, soak pickled cabbage and pickled pepper in water for half an hour in advance to control moisture.
2. Remove the tendons of the fish, remove the head of the fish, cut a knife on each side next to the tail of the fish, and then remove the tendons next to the head.
3, the fish head removes the fish's teeth, slices the fish, and cuts the fishbone.
4. The fish is sliced along the grain. Please also refer to: Diagram of Slicing Fish Slices with Pickled Sauerkraut.
5, pickled sauerkraut chopped, pickled pepper cut into small pieces.
6. Add the right amount of salt, soy sauce and a little black pepper to the fish bones and catch them evenly. Add proper amount of salt, sesame oil, soy sauce, starch and a little black pepper to the fish bones, grab them evenly and marinate them for 15 minutes.
7. Cut the bean paste very finely.
8, put the right amount of oil in the pot, stir-fry bean paste.
9. Add sauerkraut and stir fry.
10, add appropriate amount of water to boil.
1 1. Add fish heads and fish bones and cook for ten minutes, fully taste them, then take them out and put them in a container.
12, boil the pot again, add the fish fillets, spread them out gently, cook them for about one or two minutes, and pour them into the container together with the fish heads and bones.
13. Pour a proper amount of rapeseed oil into the pot and burn until there is no foam. Add pickled pepper and pepper and stir-fry until fragrant. If there is no rapeseed oil, use other cooking oil. Rapeseed oil smells better.
14, drizzle with pickled fish. The delicious pickled fish is ready and can be served on a plate.
Finished product drawings:
Making skills of Sichuan pickled fish: First, clean the fish's internal organs, clean the black film inside, remove the fish's tendons and remove the fish's teeth. After this treatment, there is no need to add cooking wine, and the fish has no smell;
2. Sauerkraut and pickled peppers are very heavy, so you should soak them in clear water first and wash them clean. The fish soup with Chinese sauerkraut made in this way is delicious, not too sour and salty. You can go to the supermarket to buy sauerkraut produced in Sichuan, specializing in pickled fish.
Third, when curing fish bones and fish, the amount of salt and soy sauce should be less, because sauerkraut is salty and will be very tasty;
Fourth, sweet potato starch is the best starch. Sweet potato starch is used to size fish fillets. Fish fillets don't spread easily. When cooking fish fillets, they begin to disperse. Don't use chopsticks or spatula to remove the pot, just shake it on the pot to heat it evenly.
Key technology of Sichuan pickled fish: 1. You can only make soup with fresh grass carp, or you can cook the whole fish, remove gills and internal organs, remove nails, wash them, plane them on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.
2, the whole fish should not be fried hard, you can go to the oil. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.
What is the best fish for pickled fish? Fish with pickled vegetables can choose grass carp, silver carp, snakehead, pike and other fish with thick meat and less thorns, and the meat taste will be better. When cutting fish, the knife must be fast. It's best to sharpen the knife in advance, which will get twice the result with half the effort. Fish fillets with pickled vegetables should be cut into palm-sized butterfly slices, so that the fish fillets taste even when heated and the meat feels full and shiny.
Crucian carp has many small thorns, but crucian carp is very nutritious and suitable for making fish soup to supplement the body.
Tilapia has few thorns, but its meat is loose, so it is easy to break when it is made into pickled fish, and it is suitable for steaming or grilled fish.
Grass carp has less bones and more meat, and grass fish is thicker, which is more suitable for making pickled fish.
Many people prefer catfish or snakehead, which basically has no small thorns and firm meat. Fish with Chinese sauerkraut is delicious, but it is more expensive.
The origin of pickled fish: there are many sayings. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the edge of Chengdu-Chongqing Highway, and the Nanqiang River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous.
The characteristics of Sichuan pickled fish are: fresh and tender fish, mellow pickled cabbage and delicious and unique soup;
Experience: The thicker the fish soup, the better, but don't cook the fillets for too long. It is best to buy authentic Sichuan sauerkraut. Just wash it a little when you use it, and keep the original flavor. If you like spicy food, you can put some Sichuan pickled peppers or bean paste in the soup, which will taste better.