Preparation of Pickled Fish

There must be some friends who don’t know the most authentic way to make pickled fish. Pickled fish is a famous Sichuan dish, and its taste is mainly spicy, which makes people want to eat it. Pickled fish is very popular with everyone. It is not only nutritious but also cheap and high-quality. Do you want to know the recipe of pickled fish and how to make pickled fish? The following will introduce it to you.

Sauerkraut fish is a spicy and authentic Sichuan dish. The fish meat in this dish is very delicious and has no fishy smell at all. This is because the sauerkraut removes it. Let’s introduce several kinds of it to you. practices.

Method 1

Ingredients

5g dried red pepper, appropriate amount of Sichuan peppercorns, 1 grass carp about 650g, 300g pickled cabbage, 2 coriander, 2 green onions, 1 small section of ginger, 2 heads of garlic, 6 pickled peppers, 2 teaspoons of salt, 10ml of white wine, 80ml of peanut oil.

Methods

1. Reduce the fire and clean up. You can also directly ask the fish seller to help clean up. After cleaning, remove the large bones, slice the fish meat, cut the fish bones into small sections, and cut the fish head in half.

2. Then prepare an appropriate amount of salt and white wine, pick up the processed fish fillets and marinate them for about 10 minutes.

3. Wash the other ingredients, cut the sauerkraut diagonally into small pieces, cut the coriander and green onions into small pieces of about 1cm, cut the ginger into shreds, flatten the garlic and chop into small pieces, remove the heads of the dried chili peppers and pickled peppers and cut them into two pieces. Half, no need to cut the peppercorns.

4. Heat the pan, add 30ml of oil and stir-fry the shredded ginger and pickled pepper. Add the fish head and tail and fry until fragrant.

5. Pour in the sauerkraut and stir-fry for half a minute. Add about 600ml of three bowls of water, cover and boil, then add the fish bones.

6. When the soup is boiled until it turns milky white, remove everything except the soup into a large bowl.

7. Continue to boil the soup in the pot, add the fish fillets and blanch them until cooked, scoop them up and spread them over the bowl of noodles, pour the soup into the bowl, and sprinkle with coriander and green onions.

8. Heat 50ml of oil in a pot, add garlic and sauté until fragrant, add dried chili peppers and Sichuan peppercorns, turn to low heat and slowly stir out the red oil, pour evenly on the surface of the pickled fish.

Method 2

Materials

1200g grass carp, 400g Sichuan sauerkraut, green onions, ginger slices, garlic, dried red pepper, Sichuan peppercorns, wild peppercorns, red pickles Appropriate amounts of pepper, coriander, cooking wine, pepper, water starch, egg white, salt, sugar, chicken essence, chives, and peppercorns.

Method

1. Slaughter and clean one fresh grass carp; rinse the Sichuan pickled cabbage and cut into small pieces.

2. Remove the head and bones from the fish, remove the fish meat from both sides, and slice the fish head from the middle.

3. Chop the fish bones into 2cm sections, and cut the fish meat diagonally along the direction of the fish tail into butterfly slices.

4. Put the fillets into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), water starch and mix well.

5. Heat the pot, add oil, add Sichuan peppercorns and dried red pepper, sauté onion, ginger and garlic until fragrant, then add wild pepper and red pickled pepper, stir-fry until fragrant.

6. Add Sichuan sauerkraut and stir-fry, add a little cooking wine, sugar, and enough water.

7. Add the fish head and fish bones, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and add chicken essence.

8. After adjusting to a low heat, put the fish fillets into the pot one by one, turn on medium heat and boil again. When the fish fillets turn white, pour them into the basin. Sprinkle scallions and scallions on the surface. Slices of chives.

9. Add an appropriate amount of oil to the wok, warm the oil and add dry red pepper, garlic slices, and Sichuan peppercorns.

After frying the dry red pepper until it becomes crispy, pour it on the surface of the prepared pickled fish while it is still hot.