Let's talk about the history of the dishes first

Legend One

Sauerkraut fish began in Jiangcun fishing boats in Jiangjin, Chongqing. According to legend, the fisherman sold the big fish for money, and often exchanged the leftover small fish with the farmhouse by the river for pickled cabbage. The fisherman cooked the pickled cabbage and fresh fish in a pot of soup. Transplanted to serve diners from south to north. Pickled cabbage fish became popular in the early 90sin the early 1990s. It has a place in restaurants large and small, and chefs in Chongqing have put it again. Pushed to the north and south of the motherland, pickled fish is one of the pioneers of Chongqing cuisine.

Legend II

Zhou Yu Restaurant was founded in Jinfu Township, Jiangjin County, Chongqing City.80In the mid-1990s, the sauerkraut fish was operated, which was highly praised by the eaters. The shop accepted many apprentices one after another. After becoming an artist, he left the shop and established his own business.

Legend Three

Laifeng Town, Bishan County, Chongqing City, this town is located on the side of the Chengdu-Chongqing Highway, with the Pinan River passing through the street, with a large output of fresh fish and many fish cooking experts. “Laifu Town Fresh Fish and Beauty”, Qiaotou small food restaurant, simply “fresh fish”Famous shop, written by Yang Xuanting, a famous national calligrapher"Xianyumei”The three characters, hanging in front of the store, are both a market move and a store name. /span>“Boiled fish”After a few years of popularity, it launched“Sauerkraut Fish”< /span>.

Legend Four

There is a good fisherman in Bishan County. He caught a few fish a day and came home. His wife put the fish into the pot of sauerkraut soup by mistake. Everyone praises it, and the pickled fish is also famous.

Legend Five

Sauerkraut fish is made with fresh fish and pickled vegetables to make soup. Because pickled vegetables are sour, it is named: Sichuan folk. Eat until next summer. Sauerkraut, chicken, duck, fish and meat are often used as soups

Production steps

[Ingredients] black fish600g, pickled cabbage100grams of red peppers25grams, Pickled ginger, chopped green onion15g each, pepper3grams, garlic5grams, refined salt4grams, cooking wine10grams broth 500g, cooked vegetable oil500 gram.

[production process]

Cut the fish on both sides3 portions, drain the sauerkraut and cut into pieces Finely chop the soaked red pepper, chop the soaked ginger into pieces; set the wok on medium heat, heat the cooked vegetable oil to 60% heat, add the fish and fry it and remove it when it turns yellow; leave the oil in the pot and put the soaked red Chili, ginger, chopped green onion, and then mixed into the broth, put the fish into the soup. After the soup boils, move to a low heat, add pickled sauerkraut, cook for about 10minutes, and place on a plate. Add vinegar to the pot.

Focus

Here I want to introduce Yami's sauerkraut

Cheap Big Bowl

Super big pack

I usually use a pack twice

Because it's pickled It's okay to keep it longer

OK

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