Friends who like eating pickled Chinese cabbage fish have a good taste today. Today I will bring you a recipe of pickled Chinese cabbage fish.

Problems related to pickled Chinese cabbage fish

What types of fish are pickled?

1. Grass carp

Grass carp is rich in nutrients, including various trace elements and vitamins, as well as unsaturated fatty acids and selenium.

2. Crucian carp

Crucian carp has delicate meat and high nutritional value. Each hundred grams of meat contains 13 grams of protein and 11 grams of fat, as well as a large amount of minerals such as calcium, phosphorus, and iron.

3. Green fish

Green fish not only contains sugars, various vitamins, zinc, calcium, phosphorus, iron, magnesium and other minerals. And it also contains abundant trace elements such as selenium and iodine.

4. Carp

The protein content of carp is not only high, but also of high quality. The human body has a digestion and absorption rate of 96%, and it contains essential amino acids, minerals, vitamin A, and vitamin D that can supply the human body.

5. Bream

Bream meat is delicious, tender and high in fat, with a higher fat content in the internal organs. Every 100 grams contains 21.0 milligrams of protein, 6.9 to 8.0 grams of fat, 92 kcal of calories, 120 milligrams of calcium, 165 milligrams of phosphorus, and 1.1 milligrams of iron.

What is fish pickling?

Pickled fish is a Miao and Dong ethnic cuisine, mainly made from field fish, carp, and croaker. It is a unique local representative cuisine of the Miao and Dong ethnic groups in southeastern Guizhou.

Why do we pickle fish?

Sometimes fish meat is salted for a short period of time. The function of salting fish is to remove excess water from the meat, compact its body tissue, and form “garlic clove meat”. In addition, the salty taste of salt can remove the fishy and unpleasant smell of fish, forming a fresh and smooth texture.

How to make pickled Chinese cabbage fish

Friends who like eating pickled Chinese cabbage fish have a good taste today. Today I will bring you a recipe of pickled Chinese cabbage fish.

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Equipment

1 induction cooker
1 wok

Ingredients

appropriate amount freshwater fish
appropriate amount egg
appropriate amount starch
appropriate amount cooking wine
appropriate amount White pepper
appropriate amount Salt
appropriate amount sauerkraut
appropriate amount pickled ginger
appropriate amount wild pepper
appropriate amount millet pepper
appropriate amount onion
appropriate amount Ginger
appropriate amount dried chili
appropriate amount dried pepper
appropriate amount Oil

Instructions

After the fish is sliced, use cooking wine, white pepper, a little salt, some starch, and an egg to taste for about 20 minutes.appropriate amount freshwater fish
Heat oil in a pan and add sliced ginger and scallion whites.
Add the chopped sauerkraut and pickled ginger.
If you like spicy food, you can add some pickled wild sansan pepper and millet pepper to stir-fry to bring out the fragrance.
Pour in clear water or high broth, boil for a few minutes to make the soup have the taste of sauerkraut, so that the boiled fish tastes better. It is best to use stock.
Scoop out the sauerkraut in a large bowl.
Put the fish fillets in the pan and cook.
Serve in a large bowl from the freshly scooped sauerkraut.
Sprinkle with scallion leaves, dried chilies and dried peppercorns.
Take another pan and heat oil.
Pour over the dried chili peppers and scallions and serve.
finished product
finished product.

Course: pickled Chinese cabbage fish

Cuisine: Chinese

Keyword: acid

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Pickled Chinese cabbage fish, also known as fish in sour soup, is a classic dish originating from Chongqing, and is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing’s martial arts cuisine.Pickled Chinese cabbage and Fish Encyclopedia

Surplus every year – pickled Chinese cabbage fish