How to make pickled fish delicious?

Fish with pickled vegetables belongs to Sichuan cuisine, which is famous for its unique seasoning and cooking techniques. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat quality of the dish is tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The fillets are light yellow and smooth. Fish with pickled vegetables was popular in the early 199s, and it has a place in restaurants all over the country. Chefs in Chongqing pushed it to the north and south of the motherland. Fish with pickled vegetables is the signature dish of Chongqing cuisine. ?

pickled fish

1. First, let's deal with the fish, one grass carp, and scrape the scales to open the belly. Slice the fish first with a knife and cut the fish bones into sections. Remove the fishbones from the slices. If you can't fiddle with them, you can let the fish seller in the market handle them for you. Then slice the fish into fillets.

2. separate the fish fillets from the fish bones. Rinse the fish fillets with water several times, at the same time, make them absorb water, and then squeeze the water on the surface. ?

3. Now, let's marinate the fish fillets with seasoning, add 1g of salt, 1g of pepper and 5g of cooking wine, grab them evenly by hand, and beat in an egg white. When heated, the egg white will quickly solidify, which can lock the water in the fish fillets and make them taste fresh and tender. Finally, add a little starch, grab them evenly and marinate for 15min.

4. After the pickled cabbage is washed with water, the pickled cabbage leaves are cut into sections. The roots are thick and need to be sliced. ?

5. cut a white scallion into 4cm sections, slice a piece of ginger, and add a star anise, a handful of dried red pepper and a handful of green pepper. A handful of pickled millet, together with pickled pepper water, is poured into a basin for later use. ?

6. a handful of garlic, pat flat and cut into pieces. Cut the scallion in half, and then cut it into chopped green onion. Take out some millet pepper and chop it, and put it with minced garlic for later use.

7. add water to the pot. Let's first pour the fish head and bone sauerkraut into the pot. Add a tablespoon of cooking wine and bring the water to a boil. Boil the water for 1 minute, pour out the water, and then rinse with cold water. ?

8. Next, let's start cooking. Heat oil in the pan, and pour in onion, ginger, pepper and red dried pepper. Stir-fry until fragrant, then pour in blanched fish bones and sauerkraut. Add boiling water, add a spoonful of cooking wine, and pour the millet pepper and pickled pepper water into the pot. ?

9. add 2g of white vinegar, 3g of salt, 2g of pepper and 2g of white sugar, bring the water to a boil over high heat, boil it for 1min, then take it out and pour it into a basin. Put the fish head and tail in order. ?

1. Let's continue to boil the water and add 2 grams of chicken powder to the pot. Then spread out the fish fillets and grab them into the pot, gently push the edge of the pot with a spoon to make the water surface turn around to avoid the fish fillets sticking, and cook them for 2 seconds to remove them. Pour the fillets into the basin and the soup into the basin. ?

11. let's stir some hot oil, sprinkle minced garlic, chopped green onion and millet pepper in the pot and add a handful of dried red pepper. ?

12. Heat the oil in the pan until it is smoky, then pour the hot oil on it to excite the garlic flavor, and finally sprinkle with coriander.