Friends from Qinzhou, Bored at Home? Learn to Make Sour Carp - Delicious and Easy
Sour Carp is one of the representative Chongqing Huangkou cuisine. Many Chongqing people like to eat it. The fish fillets are thin and tender when eaten, hot enough to make people exclaim with pleasure, and have a lingering sour and spicy taste.
Sour Carp originated in a restaurant in Jiangjin, Chongqing, and began to operate in the mid-180s. The boss liked to teach apprentices, so he recruited a lot of apprentices. The apprentices left and established their own businesses, and Sour Carp spread all over the country and even gained some fame nationwide.
Sour Carp is mainly made with grass carp, combined with pickled bamboo shoots and pickled radish for seasoning. The dish is characterized by fine meat, fragrant and delicious soup with sour and fresh taste, slightly spicy and not greasy. The fish fillets are tender and juicy.
Main Ingredients and Accessories
Fresh Fish 1 piece 1250g, Pickled Green Vegetables 200g, Ginger 15g, Flavoring 1g, Garlic 10g, Egg White 2, Pickled Red Chili 15g, Fresh Soup 1500g, Sichuan Salt 5g, Mixed Oil. 50g, Pepper 3g, Liquor 15g, Szechuan Peppercorn 1g.
Cooking Method
1Fresh fish is slaughtered, scaled, gutted, and cleaned, then cut into two fillets. Meanwhile, cut the fish head in half, and cut the fish bones into 1.5cm pieces. Rinse the pickled green vegetables briefly and cut them into short segments. Peel and chop the garlic. Wash and slice the ginger. Grind the pickled red chili into fine powder.
Sour Carp
2Place the pot on the fire, add oil until it is 50% hot. Then add minced garlic, ginger slices, and Szechuan peppercorns to release their fragrance, then add the pickled green vegetables and stir-fry until they wilt, add fresh soup and bring to a boil, add the fish head and fish bone pieces and cook over high heat until the foam is removed, add liquor, then add Sichuan salt and pepper to adjust the flavor and continue to cook.
3Cut the fresh fish fillets into 3mm thick strips with the skin on. Place them in a bowl and season with Sichuan salt, liquor, and flavoring to adjust the taste. Then break open the eggs and pour the egg whites into them, mix well to coat the fish fillets with egg whites, and then gently shake the fish fillets into the simmering fish broth.
4Place the pot on the fire, add oil until it is 50% hot. After sautéing the chili powder to release its fragrance, immediately pour it into the soup and cook for a few minutes until the fish fillets are partially cooked. Add flavoring to enhance the taste and flavor, and then serve in soup bowls.
Source: Baihua Mao Comprehensive Love Chongqing
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