Chinese Food
Kwai fish (family fast version)
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Pickled fish, also known as sourdough fish, is a classic dish from Chongqing. It is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing's Jianghu cuisine. Sauerkraut fish is made of grass carp and pickled vegetables. It tastes hot and sour. It is rich in high-quality protein. It can provide people with rich protein, minerals and other nutrients. The lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite. There are different opinions on the historical source of sauerkraut fish, which can't be verified up to now. After inheritance, the production methods are different now, but the taste is basically the same.
Cooking ingredients
Cooking Steps
Step1:Kill the washed fish. Cut off the head of the fish. Then cut it in hal
Step2:Slice the fish into thin slice
Step3:Fish head and bones, another container for standb
Step4:Marinade fish fille
Step5:Marinate well for 30 minute
Step6:To prepare other materials. Take out the pickled vegetables in the bag. Cut the green onion, slice the ginger, pat the garlic cloves lightly. Prepare the bean paste
Step7:Hot pot and cold oil. Stir fry with scallion, ginger and garlic to tast
Step8:Stir fry with pickled vegetable and bean paste to make the flavo
Step9:Pour in some water (a little more
Step10:Add the fish bone and head first. Boil over high heat, then cover and simmer for 20 minutes
Step11:Then open the lid and put in the fille
Step12:Cook until the fillet turns white. Taste the taste. If it's not salty enough, add some salt. Mix well to make it out of the pot
Step13:Finished produc
Step14:Finished produc
Cooking tips:Don't cook the fish for too long. It's OK to change color. It's only delicious if it's tender. There are skills in making delicious dishes.
