Where did the fish with Chinese sauerkraut come from? How to make pickled fish at home.

When eating with friends, I always like to order a hot and sour fish. The fish in this dish is tender and delicious, and it tastes sour and spicy. But few people know where pickled fish is made, and people don't know how to do it. Today, Bian Xiao will give you a detailed introduction of pickled fish, so that you can know its origin and practice tutorial.

Where did the fish with Chinese sauerkraut come from?

Fish with Chinese sauerkraut is the most famous local specialty in Chongqing. It is said that it originated in Laifeng Town, Bishan County, Chongqing. The representative dishes in Sichuan cuisine are made of fresh grass carp and Sichuan pickles. My later fish with Chinese sauerkraut was tender, sour soup and delicious. At present, pickled fish is not a patent in Chongqing or Sichuan, but has become the most common signature dish in restaurants all over the country.

A tutorial on the home-cooked practice of pickled fish

1, fresh grass carp should be prepared for pickled fish, and grass carp should be slaughtered. After washing the fish fillets, cut them into fillets. After the sliced fish fillets are cleaned, add a proper amount of cooking wine, soy sauce and a small amount of pepper for pickling. The fish heads and fishbones of fish and shrimp should be cleaned for later use. In addition, prepare an appropriate amount of sauerkraut, dry the water in the sauerkraut by hand, and then cut it into filaments.

2. When cooking pickled fish, prepare a proper amount of wild pepper. After cleaning, chop it up, put it in a wok and heat it with oil, add appropriate amount of ginger slices and garlic paste and stir-fry until fragrant, then quickly stir-fry the prepared shredded sauerkraut and pepper in the wok, then put it in the fish head, stir-fry the fish steak evenly, and then cook it in clear water. After the umami flavor is boiled, slide the marinated fillets into the wok until all the fillets are scattered.

At this time, it must be heated slowly with medium heat. After the fish fillets in the pot change color, add appropriate amount of edible salt, chicken essence, sugar and pepper to taste, mix well, take them out and put them in a deep dish, and then pour appropriate amount of hot oil. The fish with sour taste is ready. However, when cooking pickled fish at home, you must choose fresh grass carp, but the black film on the inner wall of grass carp abdomen should be removed when processing. Only in this way can the pickled fish be full of color, flavor and flavor.