Recipe: Pickled fish

Home Cooking Recipe: Pickled fish

Notes:

According to legend, the pickled fish began in the Jiangcun fishing boat in Jiangjin, Chongqing. At that time, the fisherman would sell the big fish caught, and the leftover fish and the farmer on the riverside would change the sauerkraut. The fisherman would cook the sauerkraut and the fresh fish in a pot. I couldn’t think of the taste of the soup. It was so delicious, so some chicken hair shops It will be transplanted to serve diners from the south to the north. This is the predecessor of pickled fish. Later generations, pickled fish were popular in the early 1990s, and they have a place in restaurants of all sizes. The chefs in Chongqing pushed it to the north and south of the motherland, making the pickled fish one of the main pioneers of Chongqing cuisine.

Ingredients:

Steps:

  1. Home Cooking Recipe: Ready materials

    Ready materials

  2. Home Cooking Recipe: Fish washed to the head and tail, black film scraped clean

    Fish washed to the head and tail, black film scraped clean

  3. Home Cooking Recipe: Wipe clean mucus with kitchen paper

    Wipe clean mucus with kitchen paper

  4. Home Cooking Recipe: Cut into the bones of the fish's spine and divide the fish into two halves.

    Cut into the bones of the fish's spine and divide the fish into two halves.

  5. Home Cooking Recipe: One of them has a fish spine and carefully separates the fishbone

    One of them has a fish spine and carefully separates the fishbone

  6. Home Cooking Recipe: After the completion, the two pieces of meat are separated and the fish bones are broken into sections.

    After the completion, the two pieces of meat are separated and the fish bones are broken into sections.

  7. Home Cooking Recipe: The fish head is opened, together with the fish bones and the fish tail, and the egg white, starch and cooking wine are marinated.

    The fish head is opened, together with the fish bones and the fish tail, and the egg white, starch and cooking wine are marinated.

  8. Home Cooking Recipe: Remove the bones from the two pieces of fish until there is no big fishbone

    Remove the bones from the two pieces of fish until there is no big fishbone

  9. Home Cooking Recipe: The inside of the fish body is facing up, the knife is cut into thin slices at 45°, the thinner the better

    The inside of the fish body is facing up, the knife is cut into thin slices at 45°, the thinner the better

  10. Home Cooking Recipe: Pour the Sichuan-made sauerkraut (already cut) into a bowl, cut the green onions, spicy rice, dried chili, ginger, and garlic. Fish fillets and fish bones are bowled separately, all with egg white, a small amount of starch, pickled wine

    Pour the Sichuan-made sauerkraut (already cut) into a bowl, cut the green onions, spicy rice, dried chili, ginger, and garlic. Fish fillets and fish bones are bowled separately, all with egg white, a small amount of starch, pickled wine

  11. Home Cooking Recipe: Put the oil into the pot, sauté the ginger, scallions, millet and spicy peppers, then add the sauerkraut and sauté the savory

    Put the oil into the pot, sauté the ginger, scallions, millet and spicy peppers, then add the sauerkraut and sauté the savory

  12. Home Cooking Recipe: Add broth (chicken soup or Shi Yunsheng chicken soup) without water. Pour into the fish skull and cook for 10 minutes on high heat. Then add cooking wine, pepper seasoning

    Add broth (chicken soup or Shi Yunsheng chicken soup) without water. Pour into the fish skull and cook for 10 minutes on high heat. Then add cooking wine, pepper seasoning

  13. Home Cooking Recipe: Key: After licking the white fish soup, remove all the fish bones so that the bone spurs are too much to scratch the fish fillets, resulting in incomplete fish fillets.

    Key: After licking the white fish soup, remove all the fish bones so that the bone spurs are too much to scratch the fish fillets, resulting in incomplete fish fillets.

  14. Home Cooking Recipe: Finally, pour the fish fillets, open a small fire, and simmer until 2 to 3 minutes. The fish fillets are white and immediately bloomed to prevent the fish fillets from getting old. Finally, sprinkle some chopped green on the scent

    Finally, pour the fish fillets, open a small fire, and simmer until 2 to 3 minutes. The fish fillets are white and immediately bloomed to prevent the fish fillets from getting old. Finally, sprinkle some chopped green on the scent


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