What is the difference between boiled fish and pickled fish?

Both of these two types of fish are from Sichuan cuisine, and all the differences come from the different methods of cooking the two dishes. Reference is as follows:

1. Boiled Fish

Cooking Category: Boiled Cuisine: Sichuan Cuisine

Ingredients Category: Fish Taste: Spicy

Suitable season: Spring

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the large basin containing the fish

2. Pickled fish

How to cook pickled fish:

1. Prepare the raw materials - one grass carp, 2.5 pounds. I originally wanted to buy grass carp, but when I went to the vegetable market after get off work, the grass carp was sold out. Clean and wash the fish, and remove the black membrane in the fish belly.

2. Prepare raw materials—pickles, pickled peppers, and pickled ginger. Cut the kimchi into sections, mince the pickled peppers, and slice the pickled ginger.

Prepare raw materials—garlic, sliced ??into slices.

Prepare raw materials—onions. Cut the green onions into long sections and five or six slices of ginger.

3. Cut the fish fillets into flakes (about 2~3cm)

Cut the fish head in half, add three tablespoons of water starch and cooking wine to the filleted fish. , green onions, ginger, egg whites, and salt for fifteen minutes.

4. Cooking - Stir-fry the seasonings. After the oil in the pot is hot, add the pickled chili, pickled ginger and garlic, stir-fry until fragrant, then add the pickled cabbage and continue to stir-fry.

Cooking-cooking fish heads. After sautéing the pickled cabbage for a while, add water and boil, and add salt.

After the water boils, continue to cook for five minutes over low heat, then add the fish head and cook for ten minutes...

5. The result - pickled fish. In order to make it easier to serve, I moved the fish head and soup to a pot, then put in the flavored fish fillets and MSG. After three or four minutes, turn off the heat, drizzle with a little sesame oil, and serve