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How to make pickled Chinese cabbage fish taste good?
The main ingredient of pickled Chinese cabbage fish is fresh grass carp, which is cooked with Sichuan pickled vegetables to make a dish. Pickled Chinese cabbage fish is a Sichuan home-style dish. The taste of pickled Chinese cabbage and fresh fish cooked together in a pot is really delicious. Fish has high nutritional value and has the effect of brightening the eyes, supplementing high protein in the human body. Many people like this home-style dish, but many people still don’t know how to make this dish. How to make delicious home-style pickled Chinese cabbage fish?
One. Ingredients
500g fish, one package of pickled Chinese cabbage, half a bag of Douban paste, 50g ginger, one scallion, two cloves of garlic, 150g sesame oil, 100g enoki mushrooms, 100g bean curd skin, a little salt, two spoons of sugar, 100g yellow wine, 6-8 star anise, 100g cooking oil
Two. Method
Kill the fish and cut the fish slices. This mainly depends on personal knife skills, and you must cut diagonally towards the direction of the fish’s head. If you are afraid of the trouble, ask the fish seller to help you prepare it when buying the fish. Cut it into three pieces and then split the fish head. (I usually like to eat black fish, which has a fresh taste, few bones, and that cheek meat…) After cutting the fish slices, marinate them with salt, sugar, and yellow wine for 20 minutes.
Soak the pickled Chinese cabbage. It is generally soaked for more than two hours, and changing the water frequently is better. After soaking, cut it into inch-long pieces.
Turn on the fire, warm the pot, and heat the oil. Use star anise to flavor the pot. Stir-fry the chopped scallions and chives, add Douban paste, and stir-fry until red oil appears.
Add pickled Chinese cabbage to the pot and stir-fry until it emits a fragrance. Then add the previously cut fish bones and fish head and stir-fry until half-cooked. Add water to 2/3 of the pot, add garlic, and bring to a boil. Then you can add enoki mushrooms and bean curd skin to the soup. (You can add whatever you want here, as long as it can be eaten in hotpot, but you need to pay attention to the cooking time of the accessories. Add them at different times to try to finish cooking at the same time.)
After the soup boils for 15 minutes, take out the pickled Chinese cabbage, fish head, and other ingredients and place them flat at the bottom of the bowl.
Boil the remaining soup again, blanch the fish slices, and pour all of them into a large bowl.
Add sesame oil to the cooking oil and heat it together. When the oil temperature is about 80%, take it out and pour it into a large bowl. Listening to those crackling sounds, our pickled Chinese cabbage fish can be served.
Three. Precautions
The amount of garlic should be significantly more than that of scallions and chives, so that the whole flavor can come out. It’s okay if you don’t like garlic, just put it in boldly, and you definitely won’t be able to taste the garlic flavor.
Four. Nutritional effects
The muscle fibers of fish are relatively short, the protein tissue structure is loose, and the water content is relatively high, so the meat is fresh and tender. Compared with poultry and livestock meat, it tastes softer and is easier to digest and absorb. Therefore, it can be seen that fish have the advantages of high protein, low fat, rich vitamins and minerals, good taste, and easy digestion and absorption, which have the effect of invigorating the spleen and nourishing the stomach. The fat content of fish is generally low, most of which is only 1%–4%, such as yellow croaker contains 0.8%, hairtail contains 3.8%, mackerel contains 4%, silver carp contains 4.3%, crucian carp contains 5%, crucian carp contains 1.1%, bighead carp (pangtou fish) only contains 0.9%, and cuttlefish only contains 0.7%. The fat in fish is mainly composed of unsaturated fatty acids, which have a long carbon chain and the effect of lowering cholesterol.
