How to make pickled fish
Pickled fish is a classic Sichuan dish that is widely loved for its spicy, sour taste. In the past 10 days, hot topics about pickled fish on the Internet have focused on production methods, ingredient selection and healthy diet. This article will combine hot topics to introduce the method of pickled fish in detail and provide structured data to facilitate readers to quickly grasp the key points.
1. Preparation of ingredients for pickled fish
To make pickled fish, you need to prepare the following ingredients. The specific dosage can be adjusted according to personal taste:
| Ingredients | Dosage |
|---|---|
| grass carp or seabass | 1 stick (about 500 grams) |
| pickles (sauerkraut) | 200g |
| dried chili pepper | 5-10 |
| Zanthoxylum bungeanum | 1 small handful |
| ginger | 3 slices |
| garlic | 3 petals |
| green onion | 1 stick |
| cooking wine | 1 tablespoon |
| light soy sauce | 1 tablespoon |
| salt | Appropriate amount |
| sugar | A little |
| edible oil | Appropriate amount |
2. Preparation steps of pickled fish
The steps for making pickled fish are divided into the following parts:
| steps | Specific operations |
|---|---|
| 1. Preparing the fish | Wash the fish, remove scales and internal organs, cut into slices or pieces, marinate with cooking wine and a little salt for 10 minutes. |
| 2. Prepare ingredients | Wash and shred the pickles, slice the ginger, mince the garlic, cut the green onions into sections, and cut the dried chilies into small sections. |
| 3. Sauté the seasonings | Heat a pan with cold oil, add ginger slices, garlic, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then add pickles and stir-fry until fragrant. |
| 4. Cook fish | Add an appropriate amount of water, boil, add fish fillets or fish pieces, cook until the fish is cooked, add light soy sauce and sugar to taste. |
| 5. Remove from the pot | Sprinkle the green onions, turn off the heat, and serve. |
3. Tips and precautions for pickled fish
1.Fish selection: Grass carp or seabass has fresh and tender meat, suitable for making pickled fish. You can also choose other fish according to personal preference.
2.Pickle processing: Pickles themselves are salty, so it is recommended to soak or rinse them in advance to avoid over-salty dishes. If you like a stronger sour taste, you can increase the amount of pickles appropriately.
3.Fire control: Use medium heat when sauteing seasonings to avoid burning; use high heat when cooking fish, and cook quickly to keep the fish fresh and tender.
4.seasoning: Pickles themselves are salty, so be careful when adding salt. You can adjust the amount of light soy sauce and sugar according to your personal taste.
4. Nutritional value of pickled fish
Pickled fish is not only delicious, but also has rich nutritional value:
| Nutritional information | function |
|---|---|
| protein | Fish is rich in high-quality protein, which helps in muscle growth and repair. |
| vitamins | The vitamin C and B vitamins in pickles help strengthen immunity. |
| Minerals | Fish is rich in calcium, phosphorus, iron and other minerals, which are good for bone and blood health. |
| dietary fiber | The dietary fiber in pickles helps promote intestinal peristalsis. |
5. Variations of pickled fish
1.Spicy pickled fish: Add more Sichuan peppercorns and chilies when stir-frying the seasoning to increase the spicy taste.
2.Tomato Pickle Fish: Add tomatoes and cook together to increase the sweet and sour flavor, suitable for people who don’t like too spicy food.
3.Fish with tofu and pickles: Add tofu when cooking fish to enrich the taste and increase protein content.
6. Conclusion
Fish with pickled vegetables is a simple and delicious home-cooked dish that can become the highlight of the table whether it is a family dinner or a gathering of friends. Through the structured data in this article, I believe you have mastered the methods and techniques of pickled fish. Go to the kitchen and give it a try and enjoy this delicious, sour and spicy dish!
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