According to legend, pickled fish originated from the Jiangcun fishing boat in Jiangjin, Chongqing. At that time, the fishermen would sell the big fish they caught and exchange the remaining small fish for sauerkraut with the farmers on the riverside. The fishermen would cook the sauerkraut and fresh fish in a pot. Unexpectedly, the soup tasted really delicious, so some chicken-feather shops opened So he transplanted it and supplied it to diners from south to north. This is the predecessor of pickled fish. In later generations, pickled fish became popular in the early 1990s and found its place in restaurants of all sizes. Chongqing chefs promoted it to the north and south of the motherland, making pickled fish one of the main pioneers of Chongqing cuisine.
Recipe for pickled fish 1 (sliced fish)
- Prepare materials
- Wash the fish, remove the head and tail, and scrape off the black membrane
- Wipe away the slime with kitchen paper
- Cut along the back bone of the fish and divide the fish into two halves
- One piece has a fish spine, carefully separate the fish bones
- After the two large pieces of meat are separated, chop the fish bones into sections.
- Chop the fish head into pieces and marinate with the fish bones and tail together with egg white, starch and cooking wine.
- Remove the bones from the two pieces of fish until there is no big fish bone left.
- With the inside of the fish facing up, cut into thin slices with the knife at 45°, the thinner the better
Sauerkraut fish recipe 2
- Pour Sichuan bagged sauerkraut (already cut) into a bowl, cut green onions, spicy millet, dried chili peppers, ginger slices, and garlic.Put the fish fillets and fish bones in separate bowls, and marinate them with egg white, a small amount of starch, and cooking wine.
- Add oil to the pan, sauté ginger, green onions, spicy millet, and dried chilies until fragrant, then add sauerkraut and stir-fry until fragrant
- Add the stock (chicken bone broth or Stevens chicken broth) without water. Pour in the fish skulls and cook over high heat for 10 minutes.Add cooking wine and pepper to taste
- Key: After boiling the white fish soup, take out all the fish bones to avoid too many bone spurs and scratch the fish fillets, resulting in incomplete fish fillets.
- Finally, pour in the fish fillets, turn on low heat, and simmer until the fish fillets turn white for 2-3 minutes and serve immediately to prevent the fish fillets from getting old.Finally, sprinkle some chopped green onion to enhance the flavor.
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