Snakehead fish, herring (grass carp)...the meat has few fat spines...easy to slice...very good taste...1.
Main ingredients and accessories
1 fresh fish. .1250g
Pickled green vegetables...200g
Ginger...15g
MSG...1g
p>Garlic...10 grams
Egg white...2 pieces
Soaked red pepper...15 grams
Fresh soup....1500g
Sichuan salt....5g
Mixed oil....50g
Pepper. ...3g
Cooking wine...15g
Panthoxylum bungeanum...1g
Cooking method
< p>1. The fresh fish is slaughtered, scales, fins, gills and internal organs are removed, and the fish meat is cut into two pieces with a razor blade. The head is split open and the bones are chopped into 1.5 cm pieces.Cut into pieces; wash the pickled green vegetables and cut them into short sections; peel the garlic into cloves and wash them; wash the ginger and cut it into slices; soak the red peppers and grind them into fine powder.
2. Put the pot on the fire, add oil and heat it until it is 50% hot. Add garlic cloves, ginger slices and peppercorns to burst the fragrance. Then add pickled vegetables and stir-fry. Add fresh soup and bring to a boil. Boil the fish heads and fish bones over high heat, remove all the foam, add cooking wine, season with Sichuan salt and pepper, and continue cooking.
3. Cut the fish meat into 3 mm thick skinned fish fillets with a diagonal blade, put it into a bowl, add Sichuan salt, cooking wine and MSG to taste, then break the egg shell, pour in the egg white, and mix well to make the fish fillet. Coat it with a layer of egg white, then gradually shake the fish fillets into pieces and put them into the boiling fish soup pot.
4. Put another pot on the fire, add oil and heat it until it is 50% hot. Add in the minced chili pepper and stir-fry until the aroma is released. Then immediately pour it into the soup pot and cook for a few minutes until the fish pieces are raw. Add MSG to stir-fry. Add fresh flavor, pour into the soup bowl and serve.
Key points of the process
1. Fresh grass carp must be used before it can be made into soups or whole fish into dishes. Remove the gills and internal organs, remove the nails and wash them, and cut both sides. Use a knife to cut diagonally into two sections, aligning them when put into the soup bowl.
2. Do not fry the whole fish until it becomes hard, just add oil to remove the fishy smell. Only by boiling the fish in a powerful fire can you get white milk soup. After soaking the green vegetables, if the cooking time is long, the color of the soup will turn black and the soup will taste bad.
Flavour characteristics
1. There are many theories about the origin of pickled fish. Some say that Zhou Yu Restaurant, which was founded in Jinfu Township, Jiangjin County, Chongqing City, operated pickled fish in the mid-1980s and was highly praised by diners. The restaurant successively accepted many apprentices. After they became successful, they left the restaurant and set up their own business. The store's top varieties also spread to all directions. Some also say that Laifu Town, Bishan County, Chongqing City, is located on the side of the Chengdu-Chongqing Highway, with the Binan River passing through the street. It has a large output of fresh fish and many fish cooking experts. It is known as "Laifu Town has the best fresh fish". A small restaurant in Qiaotou simply named it "Xianyumei" as a famous store. The three characters "Xianyumei" written by the nationally famous calligrapher Yang Xuanting were hung in front of the store, which was both a market sign and the name of the store. It launched "Xianyumei" After "boiled fish" became popular for several years, "pickled fish" was introduced. The unique flavor has made it famous, and it has been imitated all over the province. There is also a story about a good fisherman in Bishan County. He caught several fishes in one day and brought them home. His wife mistakenly put the fish into the pot for making pickled cabbage soup. Later, when he tasted it, it was extremely delicious. The fisherman would praise everyone he met, saying "sauerkraut soup" Fish are also famous.
2. "Sauerkraut fish" is made of fresh fish and pickled vegetables to make soup. The pickled vegetables are sour, hence the name. Folks in Sichuan use green vegetables to pickle sauerkraut in early winter and store them in large jars. They can be taken as needed and can be eaten until the following summer. Sauerkraut is often combined with chicken, duck, fish, and meat to make soups, which are sour and refreshing, and can relieve heat and relieve fatigue. "Sauerkraut fish" is a famous Sichuan home-cooked dish. It became very popular in the 1990s. Every restaurant in Sichuan prepares this dish, which is famous in the province. As soft-packaged pickled vegetables are sold all over the country, "pickled fish" has also become popular throughout China. In the capital Beijing, it is almost as famous as "Kung Pao Chicken" and is a household name, which is not an exaggeration.