The sour Qingjiang fish, sauerkraut and glutinous rice go best together
Overview
Qingjiang fish, Chanxiaojiang, originates from Qingjiang, a first-class tributary of the Yangtze River. The entire pollution-free mineral water breeding system ensures the original taste. Pickled fish is one of the pioneers of Chongqing cuisine.
Tags
Ingredients
Steps
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Slaughter and clean the fresh Qingjiang fish; remove the head and bones of the fish, remove the fish meat from both sides, cut the fish obliquely along the tail direction into butterfly slices, and slice the fish head from the middle.
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Put the filleted fish fillets into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), water starch and mix well to taste.
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Rinse the sauerkraut and cut into small pieces.
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Heat the pot, add oil, such as Sichuan peppercorns and dried red peppers, sauté onions, ginger and garlic, then add wild peppers and red pickled peppers, stir-fry until fragrant, add sauerkraut and stir-fry, add a little cooking wine, sugar, and enough water.
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Add the fish head and fish bones, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, then add the chicken essence. After reducing the heat to low, put the fish fillets into the pot piece by piece. Turn the heat to medium and boil again. When the fish fillets turn white, pour them into the basin. Sprinkle the chive segments and small chive segments on the surface.
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Add an appropriate amount of oil to the wok, add dry red pepper, garlic slices, and Sichuan peppercorns to the warm oil. Fry until the dry red pepper becomes crispy, then pour it on the surface of the prepared pickled fish while it is hot.
