Do you like sauerkraut fish? Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing City, known for its unique seasoning and unique cooking techniques. The taste of the dish is sour and spicy, the fish is rich in high-quality protein, which can provide the human body with rich protein, minerals and other nutrients; the lactic acid in sauerkraut can promote the absorption of iron by the human body, and can also increase people's appetite. Friends who like this dish will follow me to make it!
Ingredients: Blackfish
Seasoning: oil, lard, sauerkraut, pickled wild pepper, pickled ginger, pickled red pepper, garlic, pepper, sugar, cooking wine, white vinegar, egg white, starch, chicken essence
Preparation steps:
1. There are many methods and versions of sauerkraut fish, the taste difference is also very large, do sauerkraut fish traditionally use grass carp, but personally like to use light fishy taste, less thorny meat tight black fish to do, sauerkraut fish is different from other heavy spicy Sichuan cuisine, it is more to highlight the unique sour and spicy flavor of the taste, thoroughly go fishy is the first, we use seventy degrees of hot water to burn the fish, you can easily remove mucus, while there is no loss of fish meat.
2. Clean the fish, let's separate its flesh and bones, the fish slices into butterfly slices, and then chop the fish bones into segments, then add salt, cooking wine and onion ginger to the fish bones and catch them for 5 minutes. Rinse repeatedly with clean water and drain. In this way, the mucus is removed and then cleaned, which can remove the fishy smell of the fish to the greatest extent.
3. Separate the fish bones from the fish head, add some salt, pepper and cooking wine to the fish bones and marinate them again for a while. Next, the processing of fish is the key, add some salt, pepper and cooking wine to the fish fillets, and then pour the onion and ginger water into it in parts, use your hands to repeatedly stir in a clockwise direction, and constantly beat the juice into the fish meat, so that the fish will taste smooth and tender, and then add an egg white to stir it well, so that the fillet is more tender. To wrap the tenderness of the fillets, you must add sweet potato starch to continue to grasp well, and finally add the cover oil to grasp well. This process of marinating fillets is suitable for all boiled fish and is a key part of the tenderness of fish.
4. The pickled sauerkraut bought back usually has a very heavy salt taste and odor, so be sure to rinse it several times before soaking it in water, and then wring out the water and cutting it with a few knives. For sauerkraut fish to have a strong flavor, adding a little pickled ginger and pickled radish is essential. Cut all into slices. In addition, in addition to highlighting the sour taste of sauerkraut fish, spicy taste is also essential, do not worry about your material money, pickle wild pepper more cut into circles, cut a pickled red pepper as a garnish, and then shoot two garlic, cut some small green onions on it.
5. Heat the pot, many people do not know that after the dry pot is fried with dry sauerkraut water vapor, in addition to making the sauerkraut more fragrant, it is also very refreshing to eat.
6. After fishing out the sauerkraut, heat it up, add the appropriate amount of garlic slices under the oil and stir-fry until fragrant, then add the pickled ginger, pickled radish, pickled wild pepper and sauerkraut together on high heat for about 2 minutes, stir-fry the aroma and pour it out.
7. Then heat the oil, add the lard, 60% of the oil temperature into the fish bones, shake the frying pan and fry until both sides are golden brown, pour in the stir-fried sauerkraut and stir-fry evenly. Many people directly put the fish bones in the pot, and the fish bones fried in its own lard are an important factor in making the soup white and fishy.
8. Next, the pot must be poured boiling water, boil on high heat for about 4 minutes to start seasoning, add some salt, pepper and sugar and chicken essence, in order to highlight the sour aroma, you must pour white vinegar, and then fish out the fish bones and all the ingredients in the pot to the bottom of the basin. After the soup is boiled, change to a low heat, put the fillets into the pot, gently push them apart for up to 20 seconds, and when the fillets float up for 8 minutes, fish the fillets into the basin.
9. Turn the soup in the pot to a high heat and pour it into the basin, the boiling soup will blanch the fish until it is just right. This step is also the last key to making the fillets smooth and tender. Finally, add red pickled pepper segments to add color, sprinkle with green onions, just a little oil, heat to 70% oil temperature, and sprinkle it on. The sauerkraut fish that comes out of the house is only one of the smooth and tender fillets, and the sour and spicy, fresh and refreshing soup is the surprise you want.
Note:
1. Hot water at 70 degrees Celsius can effectively remove the mucus on the fish skin.
2. If you want the soup to be white and fresh, add some lard and fry the fish bones until golden brown; add water and be sure to add boiling water and cook over high heat.
3. The fillets are blanched or not cooked, remember to use low heat under the fillets, and fish out in up to 20 seconds.
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