How to make pickled fish tender
Pickled fish is a classic Sichuan dish that is popular for its spicy and sour flavor and tender fish meat. To make tender pickled fish, the key lies in the handling of the fish, the control of the heat and the selection of ingredients. The following are tips for making pickled fish summarized from the hot topics on the Internet in the past 10 days, with structured data attached for reference.
1. Select fish and process fish fillets
Choosing fresh fish is the basis for tender pickled fish. It is recommended to use grass carp, black fish or sea bass, the meat is delicate and has few spines. Here is a comparison of common fish:
| fish | Features | suitability |
|---|---|---|
| grass carp | Tender meat and affordable price | ★★★★☆ |
| black fish | Few thorns, firm flesh | ★★★★★ |
| seabass | Delicious but expensive | ★★★☆☆ |
2. Key steps for tender fish fillets
1.Slicing Tips: The fish fillets should be cut thinly and evenly, about 2-3 mm thick, and cut against the grain of the fish to reduce the fibrous feel.
2.Pickling method: Marinate the fish fillets with salt, cooking wine and egg white for 10 minutes, then add starch and mix well to lock in moisture.
3.Fire control: When cooking fish fillets, the water should be slightly boiling. Add the fish fillets, turn down the heat, and cook until they change color. Take them out immediately to avoid overcooking.
| steps | time | Things to note |
|---|---|---|
| slice | 5 minutes | The knife must be sharp and the action must be fast |
| pickled | 10 minutes | Egg white and starch cannot be omitted |
| Cook | 1-2 minutes | Slightly boiling state |
3. Combination of sauerkraut and soup base
1.Sauerkraut selection: It is recommended to use Sichuan Laotan pickled cabbage, which has pure sour taste and crisp texture. Sauteing sauerkraut in advance can enhance the flavor of the soup base.
2.Soup base seasoning: Use fish bones to make soup stock, add pickled pepper, ginger, garlic and Sichuan peppercorns to enhance the flavor. Finally, drizzle with hot oil to stimulate the aroma.
| Ingredients | Dosage | function |
|---|---|---|
| Sauerkraut | 200g | Provides a sour base flavor |
| Pickled pepper | 20g | Increase spiciness levels |
| Zanthoxylum bungeanum | 5 grams | Enhance the taste of hemp aroma |
4. Frequently Asked Questions
1.What to do if the fish fillets are fragile?: The starch should be sufficient when marinating, and avoid vigorous stirring when cooking.
2.Is the soup base not rich?: The fish bones need to be fried until golden brown and then boiled into soup. The time should be no less than 15 minutes.
3.How to preserve leftovers?: Store the fish fillets and soup base separately, and add the fish fillets last when reheating.
5. Summary
The secret to the tenderness of pickled fish lies in the handling of the fish fillets, precise control of the heat and the reasonable combination of ingredients. By following the above method, even a novice in the kitchen can make pickled fish that rivals that of a restaurant. Come and try it!
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