How to cook sauerkraut fish deliciously
Pickled fish is a classic Sichuan dish. It is spicy and sour, appetizing, and the fish is fresh and tender. It is deeply loved by the public. To cook delicious pickled fish, you need not only fresh ingredients, but also correct cooking techniques. This article will explain in detail how to make a delicious pickled fish from aspects such as material selection, ingredients, and cooking steps.
1. Material selection and ingredients
The key to making pickled fish lies in the choice of fish and the quality of the pickled cabbage. The following are the main ingredients and ingredients needed to make pickled fish:
| Food/ingredients | Recommended choice |
|---|---|
| fish | Grass carp, black fish or seabass (fresh and tender meat, few spines) |
| Sauerkraut | Sichuan pickled cabbage (crispy texture, pure sour taste) |
| chili pepper | Dried chili pepper, pickled chili pepper, fresh millet (increase layering) |
| Seasoning | Ginger, garlic, pepper, cooking wine, light soy sauce, salt, sugar, white pepper |
2. Cooking steps
The steps of making pickled fish can be divided into four parts: fish fillet processing, sauerkraut frying, soup base making and final cooking.
| steps | Detailed operation |
|---|---|
| 1. Fish fillet processing | Debone and slice the fish, marinate with cooking wine, salt, white pepper, and starch for 10 minutes |
| 2. Stir-fried sauerkraut | Heat oil and sauté ginger, garlic and Sichuan peppercorns until fragrant, add sauerkraut and pickled peppers and stir-fry until fragrant |
| 3. Boil the soup base | Add water or stock, bring to a boil, add fish heads and fish bones and simmer for 10 minutes |
| 4. Final cooking | Remove the fish head and bones, add the fish fillets and cook until it changes color, sprinkle with dried chili pepper and chopped green onion, and pour hot oil to stimulate the aroma. |
3. Cooking Tips
In order to make pickled fish more delicious, you can refer to the following tips:
1. Fish fillets should not be marinated for too long: 10-15 minutes is enough, otherwise it will affect the freshness and tenderness of the fish.
2. Soak the sauerkraut in advance: If the sauerkraut is too salty, soak it in water for 10 minutes to remove excess salt.
3. Fire control: It is not advisable to cook the fish fillets for a long time after being put into the pot. Turn off the heat after boiling and use the remaining heat to cook the fish fillets thoroughly.
4. Flavoring techniques: When pouring hot oil at the end, you can add a little Sichuan peppercorns and dried chilies to make the aroma stronger.
4. Popular variations of pickled fish
With the innovation of food culture, pickled fish has also derived many variations. The following are some of the more popular ones on the Internet recently:
| Variation | Features |
|---|---|
| Tomato Pickled Fish | Add tomatoes to make a soup base that is sweet and sour and appetizing, suitable for people who don’t like spicy food |
| Pickled Fish in Golden Soup | Use pumpkin puree or yellow bell pepper to color the soup, giving it a golden color and a mellow taste. |
| Pickled Fish with Rattan Pepper | Adding fresh vine peppers creates a rich numbing aroma, suitable for diners who like spicy flavors |
5. Summary
The preparation of pickled fish is not complicated, the key lies in the selection of materials and the control of heat. Fresh fish, authentic sauerkraut, and just the right amount of seasonings can make a spicy, sour and delicious dish. If you like innovation, you can also try variations such as tomato pickled fish and golden soup pickled fish to make the pickled fish on the table more colorful.
I hope this article can help you master the cooking skills of pickled fish, go to the kitchen and try it!
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