Pickled fish

Overview

Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the finished dish is tender, the soup is sour and delicious, slightly spicy but not greasy; the fish fillets are tender and yellow and smooth. Pickled fish became popular in the early 1990s and has its place in restaurants of all sizes. Chongqing chefs have promoted it to the north and south of the motherland. Pickled fish is one of the pioneers of Chongqing cuisine.

Tags

• private kitchen
• cooking wine
• dried chili pepper
• egg white
• garlic
• pickled pepper
• sauerkraut
• star anise
• zanthoxylum bungeanum
• ginger
• grass carp
• green onions
• pepper
• red pepper

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash grass carp

   

3. 3 Cut the head with a knife and pull out the black thread to remove the fishy smell

   

4. 4 Remove the black membrane from the belly of the fish

   

5. 5 Start cutting the knife from the tail of the grass carp, hold the fish body with your left hand, hold the knife in your right hand against the spine and push it forward to the bottom of the head

   

6. 6 After both sides are sliced open, cut off the fish head and take out the fish fillets on both sides

   

7. 7 Fish heads, tails and fish bones are marinated with salt, cooking wine and pepper for preparation

   

8. 8 From the middle of the fish body, feel for the big spines on the belly of the fish, use a kitchen knife to pick out the row of spines little by little, so that the whole row of spines is removed

   

9. 9 Cut the clean fish meat into thin slices at an angle of about 30° along the direction of the fish tail. When it touches the skin, cut it straight so that each piece of fish meat has a small strip of skin.

   

10. 10 The effect after cutting. Wash with salt water several times after cutting to make the fish fillets strong and not easy to fall apart

    

11. 11 Wash the fish fillets and mix well with egg white, cooking wine, salt, and water starch

    

12. 12 Heat the wok with base oil and sauté the chili, Sichuan peppercorns and star anise

    

13. 13 Saute onion and garlic, add pickled pepper and wild pepper and stir-fry until fragrant

    

14. 14 Add sauerkraut and stir-fry until fragrant

    

15. 15 Add fish heads and bones

    

16. 16 Add fish heads and bones

    

17. 17 Add boiling water, bring to a boil over high heat, add wild pepper and appropriate amount of pickled pepper water, skim off the foam

    

18. 18 Use a slotted spoon to take out the fish bones, fish heads, fish tails and sauerkraut into a large basin

    

19. 19 Turn to low heat, shake out the marinated fish fillets and put them into the soup. Be careful not to stir, just shake the pot to prevent the fish from breaking into pieces.

    

20. 20 When the fish fillets turn white and the soup boils slightly, carefully pour the soup and fish fillets onto the pickled cabbage

    

21. 21 Heat up a proper amount of oil in another pot, add an appropriate amount of Sichuan peppercorns and stir-fry until fragrant. Pour the oil on the surface of the pickled fish while it is still hot, and sprinkle with chopped green onions and red peppers