Chongqing boiled sauerkraut fish

Chongqing boiled sauerkraut fish

Introduction:

"Spicy boiled fish is a very popular Chongqing dish. It is red, spicy and delicious. The fish tastes smooth and tender, oily but not greasy. It can remove the fishy smell and keep the fish fresh and tender. Spicy but not dry, hemp but not bitter. "Hemp on the head, spicy taste", people's appetite. If sauerkraut is added to make the taste fuller and the aftertaste longer, it's definitely icing on the cake. "

Production steps:

Step 1: kill silver carp, remove gills, viscera and wash.

Step 2: cut silver carp into sections, add salt, pepper, ginger, white pepper, chicken essence and cooking wine for 30 minutes.

Step 3: cut tofu into pieces and boil for 3 minutes.

Step 4: wash the bamboo shoots, cut into sections and boil for 5 minutes.

Step 5: heat the pot and add vegetable oil, then add lard. Add sauerkraut and fry until done.

Step 6: add dried pepper, Chinese prickly ash, ginger and garlic.

Step 7: add spicy bean paste and stir fry until fragrant.

Step 8: add water to boil the soup.

Step 9: add fish head to make soup.

Step 10: add the fish.

Step 11: add bamboo shoots and tofu.

Step 12: bring to a boil, cook for 3 minutes, turn off the heat, sprinkle with scallion and white pepper noodles, and cook the fish with pickled cabbage.

Materials required:

Silver carp: 1700g

Tofu: 250g

Bamboo shoots: 200g

Sauerkraut: 300g

Dry pepper: 50g

Zanthoxylum bungeanum: 20g

Ginger: 50g

Garlic: 50g

Spicy bean paste: 100g

Lard: 100g

Vegetable oil: 50g

Cooking wine: 100g

Salt: 20g

White pepper noodles: 20g

Chicken essence: 10g

Shallot: 20g

Note: 1. When making boiled sauerkraut fish for the first time, you can use boiled fish seasoning instead of spicy bean paste. 2. Don't cook the fish too long, otherwise the fish will be rotten and the meat will get old.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spicy