Do you want to make fish with sauerkraut, sauerkraut or fish first?

There is a saying in China that "nothing can be done without fish". China people are very hospitable, and there must be fish in every banquet. There are many kinds of fish. Fish are mainly divided into tropical fish, temperate fish and cold water fish, and aquatic fish are divided into freshwater fish and salt water fish. At present, there are 246 18 species of fish in the world, accounting for more than half of the named vertebrates, and new fish species are constantly discovered, with an average of about 150 species per year, which should increase by more than 1500 species in more than ten years, and there are about 32 100 species of named fish in the world.

Fish can be cooked in many ways. The most common ways are frying, frying, stewing and baking. Our most common classic fish practices are pickled fish, boiled fish, braised fish and so on. Among them, Chongqing's famous dishes, pickled fish and boiled fish, are the most classic, which can be said to be loved by everyone. Fish with pickled vegetables, also known as fish with sour soup, is a classic dish from Chongqing, which was popular in the 1990s and was one of the pioneers of Jianghu dishes in Chongqing. Generally, pickled fish should be mainly grass carp, and then cooked with pickles and other ingredients, which tastes sour and delicious; Fish is delicate and delicious, and sauerkraut can also increase people's appetite.

Do you want to make fish with sauerkraut, sauerkraut or fish first?

There are different opinions about the historical origin of pickled fish, which can not be verified so far. After continuous inheritance, the production methods are different now, but the taste is basically the same: hot and sour, fresh and tender fish.

To make fish with pickled vegetables, you must put pickled vegetables first, then fish. This is a necessary step, and there must be no mistakes. If the order is wrong, the taste will not be sour and fragrant.

Essential ingredients for pickled fish, 1, special pickled cabbage, 2, pickled pepper, 3, pickled ginger, 4, fresh grass carp, 5, garlic, 6, spicy skin, etc.

Some people say that eating pickled fish will make you feel a little fishy, so you should fry the fishbone in the oil pan in advance, so that it is rich in flavor and not fishy. Others say you don't have to fry, they just cook it. It's delicious, smooth and delicious. The specific method depends on your taste. I prefer to cook fish bones directly, and I like their original taste.

The practice of pickled fish: 1, wash fresh grass carp, wash scales, fins, gills and internal organs, remove the head and tail, and split the fish from the middle. Remove the fishbone, then gently cut the fishbone from the belly of the fish and cut the fish into fillets at an oblique angle.

2. Add salt and white wine (or cooking wine) to the fish fillets, add starch and egg white, mix well and marinate for 20 minutes.

3. Chop pickled peppers and ginger, wash pickles and dice.

4. Put cold oil and hot oil in a hot pot, stir-fry ginger and pickled pepper to give a sour and spicy taste, and then stir-fry sauerkraut to give a sour and spicy taste. You must stir-fry sauerkraut and pickled peppers to taste.

5. Add water to boil, and slowly cook the marinated fish bones for about 20 minutes, depending on the weight of the ingredients.

6. Put the cooked fish bones in a big pot.

7. Put the marinated fish slices into the soup and disperse them with chopsticks. Don't keep moving, or the fillets will be crisp.

8. After cooking, pour the fish fillets and soup into a large plate cooked in advance.

9. Wash the wok and turn on the fire. When the wok is hot, pour salad oil, add chopped dried peppers, and turn off the heat after the oil is hot.

10. Sprinkle minced garlic and shallots on the fish fillets, and pour boiling oil with spicy skin to smell the fragrance immediately.