The costume designer cat grew up on the riverside in Chongqing, and the pickled fish is a hometown taste for him. Today, he brings three small tricks that can easily make delicious pickled fish: first, use lard to fry sauerkraut; second, sauerkraut must be fried enough to wait until the sauerkraut flavor comes out to add water. Third, the fish fillets must be cut thin enough, the cooking time is shorter, the fillets are more tender and the taste is better.
An important part of making pickled fish is to cut the fillets, choose the squid, wash the scales, put the fish on the cutting board, remove the fish head, and then cut the fish bone horizontally and cut off the whole piece. Fish meat
Then, the removed fish skin is laid flat on the cutting board, the fins and the fish bones are cut off, and the knife is sliced obliquely, and the fish meat is cut into fish pieces having a thickness of about 3 mm;
Put the fish fillet into a bowl, sprinkle a little salt, simmer the powder, place the wine, stir well, and marinate for fifteen minutes;
Slice the washed sauerkraut, pickled or sour fish is delicious, the quality of sauerkraut is very important, Chongqing Laotan sauerkraut itself has the taste of ginger and pepper, is the best choice;
Take the lard and heat it in the pan, add the pepper to the scent, then stir the ginger and garlic slices for a while, pour the sauerkraut and stir fry;
Wait until the aroma of the sauerkraut in the pot is poured out, pour the water, add the appropriate amount of salt, cover the lid and cook;
After the water is boiled, put the pieces of fish fillet into the sauerkraut soup, and cook the soup for another two or three minutes before boiling.
Finally, sprinkle with a little chopped green onion, and an authentic pickled fish is finished.