According to legend, the pickled fish began in the Jiangcun fishing boat in Jiangjin, Chongqing. At that time, the fisherman would sell the big fish caught, and the leftover fish and the farmer on the riverside would change the sauerkraut. The fisherman would cook the sauerkraut and the fresh fish in a pot. I couldn’t think of the taste of the soup. It was so delicious, so some chicken hair shops It will be transplanted to serve diners from the south to the north. This is the predecessor of pickled fish. Later generations, pickled fish were popular in the early 1990s, and they have a place in restaurants of all sizes. The chefs in Chongqing pushed it to the north and south of the motherland, making the pickled fish one of the main pioneers of Chongqing cuisine.
Fish washed to the head and tail, black film scraped clean
Wipe clean mucus with kitchen paper
Cut into the bones of the fish's spine and divide the fish into two halves.
One of them has a fish spine and carefully separates the fishbone
After the completion, the two pieces of meat are separated and the fish bones are broken into sections.
The fish head is opened, together with the fish bones and the fish tail, and the egg white, starch and cooking wine are marinated.
Remove the bones from the two pieces of fish until there is no big fishbone
The inside of the fish body is facing up, the knife is cut into thin slices at 45°, the thinner the better
Pour the Sichuan-made sauerkraut (already cut) into a bowl, cut the green onions, spicy rice, dried chili, ginger, and garlic. Fish fillets and fish bones are bowled separately, all with egg white, a small amount of starch, pickled wine
Put the oil into the pot, sauté the ginger, scallions, millet and spicy peppers, then add the sauerkraut and sauté the savory
Add broth (chicken soup or Shi Yunsheng chicken soup) without water. Pour into the fish skull and cook for 10 minutes on high heat. Then add cooking wine, pepper seasoning
Key: After licking the white fish soup, remove all the fish bones so that the bone spurs are too much to scratch the fish fillets, resulting in incomplete fish fillets.
Finally, pour the fish fillets, open a small fire, and simmer until 2 to 3 minutes. The fish fillets are white and immediately bloomed to prevent the fish fillets from getting old. Finally, sprinkle some chopped green on the scent