Sichuan and Guangdong version of pickled fish recipe-Chinese Food-best chinese food recipes-cooking food

Sichuan and Guangdong version of pickled fish

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Sauerkraut fish is a very popular dish in Sichuan cuisine. The meat of the finished dish is fresh and tender. The soup is sour, fragrant and delicious. It's not greasy. This Sichuan Guangdong version of sauerkraut fish. Learn from dunfang.com's net friend Baming pig. It combines Sichuan Douban sauce and Guangdong Chaozhou salted vegetables, which are two different kinds of food materials, and uses the method of Yunnan cross bridge rice noodles to cross bridge and cook the fish slices. The fish slices are more thin, smooth and complete, with a unique flavor. In the original, the fishbone is not salted. But I'm afraid that the fishbone is not tasty or fishy. I added the first step of salting and cooking wine to marinate the fishbone. This step depends on your preferences.

Cooking ingredients

grass carp:moderate amount

Chaozhou pickles:moderate amount

bean sprouts:moderate amount

Flammulina velutipes:moderate amount

lettuce:moderate amount

ginger:moderate amount

garlic:moderate amount

onion:moderate amount

salt:moderate amount

cooking wine:moderate amount

egg white:moderate amount

Sichuan Douban sauce:moderate amount

cooking oil:moderate amount

homemade pepper oil:moderate amount

Cooking Steps

Step1:Treat grass carp. Separate the fish meat and bones. Slice the fish meat. Cut the fish bones. Mix the salt, egg white and vegetable oil. Mix the fish bones with salt and cooking wine. Marinate the fish slices and bones for 30 minute

Step2:Heat up the wok. Pour in some pepper oil. Stir fry the ginger and garlic. Take out the ginger and garlic after stir frying

Step3:Put the bean paste in the wok, stir fry it and put it in reserve

Step4:No need to wash the wok. Directly pour in the salted vegetables and stir them properly

Step5:After the salty flavor of salted vegetables is fried, add some boiling water and cook for 2 minutes. Then add fish bones. When the water is boiled again, cover the pot and cook for 5 minutes

Step6:When the fish bones are done, remove the salted vegetables and fish bones from the basin

Step7:Add lettuce, bean sprouts and Flammulina mushroom to the soup in order according to the degree of ripeness of the side dish. After the side dish is done, remove it and drain it into a basin

Step8:Add the hot bean paste to the soup. Add some salt. Bring the soup to a boil over high heat. Put in the fish fillet evenly. When the soup boils again, turn off the heat and cover the pot and simmer for 2 minutes

Step9:After 2 minutes, pour the fish fillet and soup into the basin together. Sprinkle some scallion. Serve.

Cooking tips:1. When marinating fish slices and bones in step 1, if the weather is hot, they can be marinated in the refrigerator; 2. When scalding vegetables in the early stage, there is no salt. So when adding salt and seasoning in step 7, it needs to be slightly salty. In this way, after the soup is poured into the side dishes, the taste will be full; 3. The fish slices should be evenly poured into the soup. Do not turn them after the pot is put in order to ensure that the fish slices are complete and not broken. Similar to the method of Yunnan cross bridge rice noodles. There are skills in making delicious dishes.