How to make pickled sour fish, how to make pickled sour fish How to make pickled sour fish

Sauerkraut fish, taste: slightly spicy, fresh and fragrant, sour, eat meat and drink soup, rich in nutrition, suitable for all kinds of people.

There is really no difficulty in making a good sauerkraut fish, it is nothing more than the following points.

1. The fish must be fresh, preferably freshly slaughtered and killed, because the live fish itself has a certain umami.

2. The ingredients are accurate, in fact, there are not too many ingredients in the production process of sauerkraut fish, nothing more than sauerkraut, green onion ginger, and chili pepper are the key, and then with some commonly used seasonings such as: salt, chicken essence, pepper, sugar, white vinegar, cooking wine.

3. The production process should be standardized, and most of the sauerkraut fish seen now are presented in fish fillets, in addition to testing a little technical content when cutting fish fillets, and then grasping a detail in the later production process.

Let me share how to make sauerkraut fish, if there is anything wrong, please forgive me and correct it.

1. Separate the slaughtered and washed fish bones, chop the fish bones into pieces, and cut the fish into slices of uniform thickness.

Focus: When slicing fish fillets, the thickness must be uniform, even if your knife work is not good, you must do it, you must be thick together, thin together, and the thickness will be consistent when the thickness is evenly processed in the later stage.

2. Pickling of fish fillets: Because the fish is fresh, many cells of the fish itself are still active in a short period of time, and the fish itself is still tenacious.

Add salt, chicken essence, pepper, cooking wine, egg white, starch and stir evenly to make the surface of the fish fillet evenly wrapped with a thin layer of slurry.

It should be noted here: the fish head and fish bones only need to be chopped into pieces and put aside without too much processing).

3. Wash the cleaned fish sauerkraut and change the knife into slices for later use, and then prepare a little wild pepper, which can be replaced with pickled millet pepper, and the amount of use is added according to your own spicy degree.

Heat the oil (it is better to have lard), add the chopped sauerkraut and wild pepper, stir-fry over low heat, fry the water of the dried sauerkraut, fry the fragrance and put it out for later use. (Many people don't know about this step, hehe!) ）

4. Reheat the pot and put oil, put the fish head, fish bones, green onions, ginger slices, fry slowly over low heat, fry until the surface of the fish bones is slightly yellowed, pour in the sauerkraut fried in advance, add boiling water, remember to add boiling water, turn on high heat to make the soup in the pot boil for a minute or two, at this time the soup in the pot becomes white. Add salt, chicken essence, pepper, a little sugar, white vinegar, and cooking wine to taste.

There are three main points here: fish bones must be fried; Be sure to add boiling water; Be sure to keep the pan high for a minute or two. If you grasp the three key points, the soup will be white, and the nutrients in the fish bones will be better released.

Pickled sour fish is a traditional delicacy of the Mosuo people and Naxi people to entertain guests and send friendsAlthough the pickled sour fish is ten miles different winds, each family has its own flavor, but they all follow an ancient and modern, with the Hugu Lake specialty of about half a catty of live schizophrenia pickled, when people fish in the lake, where they catch half a pound of schizophrenia fish, they are carefully put into a wooden basin filled with water to raise. As soon as the fresh fish enters the house, the housewife immediately makes it:

Method: 1. Cut open the belly of the fish, take out the belly, wash the blood stains with water, flatten the fish with the muscles and tail of the whole body still writhing, flatten the fish meat, layer the fish belly down into the clay pot, put it into a clay jar, put a layer of fish, sprinkle a layer of condiments made of tsamba, salt, pepper, roasted wine, etc., 2, so, wait until the altar is full, seal the mouth of the altar, put it in a cool place, half a month later, you can open the altar to eat, eat raw, cooked, all sour and delicious, greatly boost appetite, all four seasons, all suitable.

This kind of pickled sour fish can be eaten raw, stir-fried or boiled with chili peppers to make a hot and sour soup, the taste is tender and refreshing, and makes people have a double appetite. Schizophrenic fish: its excretory genital hole and the scales on both sides of the anal fin are like open openings, so the meat is spiny and less, and the taste is particularly delicious.

Schizophrenia is a primitive subfamily fish, which gradually evolved with the uplift of the Qinghai-Tibet Plateau and the changes in the living environment, and is now a national second-class protected aquatic animal.

1. Cut open the belly of the fish, take out the belly miscellaneous, wash the blood stains with water, flatten the fish with the muscles and tail of the whole body still writhing, layer the fish belly down into the clay pot, put it into an earthen jar, put a layer of fish, and sprinkle a layer of condiments made of tsamba, salt, pepper, roasted wine, etc.

2. In this way, wait until the altar is full, seal the mouth of the altar, put it in a cool place, after half a month, you can open the altar to eat, eat raw, cooked, all sour and delicious, greatly boost appetite, all year round, all suitable.

Hello dear, the steps are as follows, oh When buying fish, ask the fish shopkeeper to fillet the fish into fillets, and keep the fish bones for cooking tofu. Add cornstarch, salt, and cooking wine to the fish fillet, mix well, marinate for ten minutes, cut the coriander into sections, set aside, wash and slice the ginger, peel the garlic cloves (about half a garlic), wash the coriander and cut the sections, heat the wok, pour oil and burn the paper, add the ginger slices, garlic cloves, peppercorns, and chili peppers to stir until fragrant, pour the sauerkraut into the pot and continue to stir-fry. Stir-fry the sauerkraut first, and the sauerkraut fish will be more fragrant.

After the fish pieces are fried and white, pour boiling water (pour boiling water or warm water) into the pot, and then open the sauerkraut package in the sauerkraut fish seasoning, pour the sauerkraut (you can also fry the sauerkraut first, which will be more fragrant) and another package of seasoning packets into the pot and cook the sauerkraut with the fish soup after stir-frying, add soy sauce, stir-fry well, pour half a pot of boiling water, turn to a small sleepy fire after the water in the pot boils, use chopsticks to evenly clamp the pickled fish fillets into the pot, blanch the fire until it changes color and breaks, turn off the heat and spread the dried red pepper segments, peppercorns, and minced garlic on the fish fillet, sprinkle with coriander, Boil a large spoonful of oil and pour it on top, and the fragrant sauerkraut fish is ready to serve. After the fillet is boiled until it turns white, add the coriander, add salt to taste, and it is ready to serve.

1. How to make pickled sour fish:

Cut open the belly of the fish, take out the belly miscellaneous, wash the blood stains with water, flatten the fish with the muscles and tail of the whole body still writhing, layer the fish belly down into the clay pot, put it into a clay jar, put a layer of fish, sprinkle a layer of condiments made of tsamba ant leakage, salt, pepper, roasted wine, etc.

Wait until the altar is full, seal the mouth of the altar, put it in a cool place, and after half a month, you can open the altar to eat, eat raw and cooked.

2. The origin of pickled sour fish:

Pickled sour fish is a traditional delicacy of the Mosuo people and the Naxi people to entertain guests and send friendsAlthough the pickled sour fish is ten miles different winds, each family has its own flavor, but they all follow an ancient and modern, with the Hugu Lake specialty of about half a catty of stuffy live schizophrenia pickled, people in the lake fishing, where to catch half a pound of schizophrenia fish, then carefully put into a wooden basin filled with water to raise.

First take out the internal organs of the fish, put the fish in a basin, sprinkle the seasoning and start wiping, evenly smear the seasoning and let it stand for two hours, wash off the salt on the surface of the fish with water, and then put it in a sunny and ventilated place to dry, and dry the water until the surface is hard.

The specific steps are as follows:

Ingredients: a grass carp, an appropriate amount of Sichuan pepper, an appropriate amount of salt, an appropriate amount of cumin, an appropriate amount of pepper, an appropriate amount of five-spice powder, an appropriate amount of green onion, and an appropriate amount of ginger.

1. Kill the fish first, wash it and set aside.

2. Put all kinds of spices in a bowl.

3. Heat in the microwave for 1 minute.

4. Evenly touch the heated seasoning to the fish.

5. Then cover and marinate for two hours.

6. Finally, hang it up and air dry.