Author: 1 sigh life.
Once upon a time, sauerkraut fish became a staple in many restaurants, after all, this dish is more troublesome to make (mainly because the process of slicing fish fillets is not easy). I remember that when it first became popular in Suqian, Jiangsu, it should be a restaurant near the lotus pond on Chu Street, it seems that at that time, the bottom of the sauerkraut fish pot was heated, and the fish was almost eaten and the shabu could be smashed. Now Suqian is all over the place to burn sauerkraut fish, there are very few brushed vegetables, that is, as a pot of fish on the roasted vegetables, here I have to say that there is a professional sauerkraut fish restaurant in Wangguanji Town, Sucheng District, is still good, it is said that their private rooms have to be booked, and the sauerkraut fish burned every day is also limited, after how many copies of the burn is gone, that big pot is frightening (the diameter of a basin is about 50-60cm), looking extraordinary, the taste is also authentic.
Sometimes we always want to understand the historical origin of some special dishes when we enjoy these delicacies, and sauerkraut fish is no exception, it is said to be a classic dish from Chongqing.
To say that the ingredients and nutritional value of sauerkraut fish are more, sauerkraut fish is made of grass carp as the main ingredient, some use silver carp, some use carp, of course, black fish is the best ingredient, the taste will be better, tender fish meat with kimchi and other ingredients cooked, the taste is both sour and spicy and numb;According to an authoritative nutrition magazine, the human body eating fish or drinking black fish soup has certain benefits for the eyes, which can improve symptoms such as dryness and fatigue of the eyes. In addition, the lactic acid in sauerkraut can also promote the body's absorption of iron, and can also promote people's appetite. Let's share a sauerkraut fish that you can make at home, and you can enjoy the same taste as a restaurant in a few simple steps.
The required ingredients are: fresh grass carp, sauerkraut, cooking wine, pepper, water starch, green onion, ginger and garlic, dried red pepper, Sichuan pepper star anise, chicken essence, coriander, etc.
The specific production process:
1 Clean up the fresh grass carp, remove the two fish meats, split the fish head for later use, and chop the fish bones into pieces. After soaking the sauerkraut, wash and cut into sections, remove and drain the water and set aside.
2 Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry until fragrant, pour in sauerkraut and stir-fry to bring out the flavor, add the stock to boil, add the fish head and fish bones, and boil over high heat. Skim off the foam of the soup noodles, drip in cooking wine to remove the smell, and set aside the pepper noodles.
3 Next, cut the fish diagonal blade into 03 cm thick thin fish fillet, then add refined salt, cooking wine, monosodium glutamate, egg white, water starch and stir to make the fish fillet evenly coated with a layer of slurry.
4 At this time, the soup in the pot has been boiled out of flavor, take out the sauerkraut and fish bones and put them in a soup pot for later use, and then shake the fish fillets into the soup pot, the fish fillets can be set and turn white, and then pour the fish fillets and soup into the soup pot together.
5.Finally, heat the oil, sprinkle the dried red pepper and pepper garlic on top of the fish fillets in the soup pot, pour the hot oil on the fish fillets, and finally sprinkle with coriander. A pot of spicy and rich sauerkraut fish is good, the fish is tender and smooth in the mouth, and the sauerkraut fully integrates the fresh and spicy flavor, which is indeed a rare meal.