What can be added to pickled fish

Pickled fish is one of the famous dishes of Sichuan cuisine. Usually when you go to a restaurant for dinner, you will order a dish of pickled fish. It is sour, spicy and delicious and goes well with rice. However, there are relatively few families who cook pickled fish at home because it takes a relatively long time to fillet the fish. In fact, the pickled fish does not need to be sliced, as long as the seasoning and side dishes are right, it will be very delicious. This article introduces how to make pickled fish and the ingredients that can be added. If you want to learn, take a look.

Sauerkraut fish is one of the most famous dishes of Sichuan cuisine. Here we introduce a simple method of making home-cooked sauerkraut fish, which can be used as a reference for friends who want to know how to make sauerkraut fish.

How to make pickled fish:

(Main ingredients and auxiliary ingredients of pickled fish)

1 fresh fish 1250g pickled vegetables 200g ginger 15g MSG 1g

10g garlic 2 egg whites 15g pickled red pepper 1500g fresh soup

5g Sichuan salt 50g mixed oil 3g pepper 15g cooking wine 1g Sichuan pepper

(How to make pickled fish)

How to make pickled fish: 1. Cut the Sichuan pickled cabbage into slices, soak it in water, and then rinse it to prevent it from being too salty.

How to make pickled fish 2. Kill the carp and set aside;

How to make pickled fish 3. Use a knife to separate the fish meat and fish head at the junction of the fish head and the fish body, but do not cut the fish bones. Start from the fish tail and use a knife to separate the fish meat and fish bones along the fish bones until the fish head. This separates the fish meat on one side, and do the same with the other side.

How to make pickled fish 4. Cut the fish meat into large pieces, add salt, MSG, flour, and egg white, mix well, sprinkle with wet starch, and set aside;

How to make pickled fish 5. Cut the fish bones into 5 cm long segments; split the fish head in the middle and divide it into two parts for later use; add pickled peppers and garlic into the oil pan and sauté until fragrant; then add Sichuan pickled cabbage, stir-fry over low heat for 1 minute, pour in broth or water, and bring to a boil over high heat; then, add the fish head and fish bones, cover the pot, and cook over high heat for 5 minutes; add a small amount of MSG and pepper; finally, slowly add the fish fillets, and remove from the pan half a minute after the fish fillets turn white.

(The key to the process of making pickled fish)

1. You must use fresh grass carp to make soup. You can also cook the whole fish. Remove the gills and internal organs, remove the shell and wash it. Cut the two sides with a knife and cut them into two oblique sections. Align them when putting them into the soup bowl.

2. Do not fry the whole fish until it is hard, just fry it to remove the fishy smell. Only by boiling the fish over high heat can you produce a white milky soup. If the soup is added after the pickled vegetables and cooked for too long, it will become dark and black and the taste will be bad.