Pickled fish and pickled cabbage, which one should be put first? Pickled cabbage or fish? What details should be paid attention to when making pickled fish?

Pickled fish is a popular delicacy. It has various cooking methods, is delicious, and is rich in nutrition. It is deeply loved by people. Many people often eat pickled fish and even make it at home. There are certain rules for making pickled fish. So, should we put the pickled cabbage or the fish first? Let's take a closer look!

When making pickled fish, should I put the pickled cabbage or the fish first?

Generally, sauerkraut is put in first and then fish.

Why do we put the sauerkraut first and then the fish? This is because the sour taste of the sauerkraut fish comes from the sauerkraut, and in order to stimulate the sour taste of the sauerkraut, it needs a certain amount of stewing time so that the aroma can be dissolved in the soup. The sauerkraut is also dry-fried before stewing, because during the pickling process, it will have a fermented smell. The dry-frying method can remove the fermented smell of the sauerkraut and stimulate the aroma of the sauerkraut itself. Sauerkraut is the soul of the whole dish and the key to whether the dish is delicious. Why do we put the fish last? This is because the fish fillet is tenderer. If the fish fillet is put in first, the freshness of the fish meat will be destroyed. If the fish fillet is cooked for a long time, the fish meat will become old and broken. It will become tofu dregs and cannot be eaten. Therefore, it is wise to put the sauerkraut first, wait for the sauerkraut to release its fragrance, and then put the fish fillet in.

What are the techniques for making pickled fish?

1. Fish selection

The choice of fish for making sauerkraut fish is also very important. It is best to choose fish with more meat and fewer bones. Black fish is the first choice, grass carp and carp are also OK, but they have slightly more bones than black fish, but the meat of grass carp and carp is more tender than black fish, and the meat of black fish is firmer. After processing the fish, take the fish meat and cut it into thin slices and starch it to keep the fish meat fresh and tender. Absorbing the sauerkraut soup makes the whole dish more fresh and refined, and the taste is more intense.

2. Remove the fishy smell and enhance the flavor of fish soup

You can add some pepper powder appropriately. Pepper powder can enhance the flavor and remove the fishy smell, so you can add more.

3. Stir-frying and adding sauerkraut to soup

It is best to use lard. The sauerkraut fried with lard has a stronger flavor. Add hot water when cooking sauerkraut, and add enough at one time, because some of the water will evaporate after the sauerkraut is stewed. Do not add water in the middle.

4. Cooking of fish fillets

The fish fillets are marinated first and then battered to give them a base flavor. Because the cooking time of the fish fillets is very short, the fish meat will taste more flavorful. Put the fish fillets into the soup pot after the temperature drops, keep a certain distance, and then turn on the fire until the fish fillets are cooked. This way the fish fillets can remain intact and tender.

Precautions for making pickled fish

1. To make fish bone soup, the amount of soup must be enough for the whole dish, so you need to make more. Boil it over high heat and only add scallions, ginger, and sweet rice wine to remove the fishy smell and enhance the flavor. Finally, add salt to adjust the saltiness.

2. The sauerkraut should be fried until the moisture is gone and it becomes fragrant and sour.

3. Fish fillets are most tender when they are slippery. Don’t discard the water that makes the fish fillets slippery.

4. Finally, add hot oil and pour the fragrance on the food. The oil should be heated until it starts to smoke and then poured on immediately.