[Eng Sub]金汤酸菜鱼 / Fish Fillet with Sichuan Pickles in Golden Soup

家的味道（十四）
金汤酸菜鱼 / Fish Fillet with Sichuan Pickles in Golden Soup

酸菜鱼是重庆经典的江湖菜。做酸菜鱼通常会选取一条2-3斤重的草鱼，片下鱼肉，鱼骨斩成段，辅以家家户户都有的泡菜，泡椒和泡姜，做出来的鱼片嫩滑可口，酸辣开胃。如果酸菜鱼的汤里再加入两种特别的食材，就可以做成金灿灿的金汤酸菜鱼，看着更加的吉祥喜庆,特别适合作为节日大菜端上饭桌。

这一视频详细讲解了片鱼，腌鱼和煮鱼的全过程，连配菜和调料的准备过程都一一为你展示，就连厨房新手也能跟着做出这道大菜。

材料：
一条新鲜鲈鱼 1.8磅（一斤六两，这是去鳞，去内脏后的重量）
一包金针菇（可选）
一根莴笋（可选）
一节莲藕（可选）

调料：
四川酸菜（我用的自己腌的小芥菜，做四川泡菜可以看我以前的视频，腌芥菜只需要将芥菜清洗干净，晾晒两到三天，菜叶蔫了的时候就可以放进泡菜坛里了，泡十天以上就可以用来做酸菜鱼）
红泡椒3个
小米辣泡椒4个
泡姜一小块
大蒜16瓣
小葱四根
干红辣椒5个
花椒一小勺
去皮南瓜50克加1/2杯水打成南瓜泥（也可以将南瓜蒸熟后捣成泥）
黄灯笼辣椒酱1大勺（能吃辣的可以多放一到两大勺）

腌制鱼骨，鱼头，鱼肚的调料：(1大勺=15毫升，1小勺=5毫升）
1/2小勺盐
1/4小勺白胡椒粉
1大勺料酒

腌制鱼片的调料：(1大勺=15毫升，1小勺=5毫升）
1/4小勺盐
1/4小勺白胡椒粉
1大勺料酒
半个鸡蛋清
1大勺红薯淀粉

汤的调料：(1大勺=15毫升，1小勺=5毫升）
开水1600-2000毫升
盐一小勺
白糖1/4小勺
白胡椒粉半大勺
白醋两小勺
鸡精1/4小勺

油：
3大勺油用于炒调料
1/4 杯油用于烧热后爆香调料

Taste of Home (14)
Fish Fillet with Sichuan Pickles in Golden Soup

Pickled fish is a classic Jianghu dish in Chongqing. To make sauerkraut fish, you usually choose a 2-3 catty grass carp, slice the fish fillet, chop the fish bones into sections, and supplement it with pickles, pickled peppers and ginger that every household has. The fish fillets are tender and delicious, sour and spicy. If two special ingredients are added to the sauerkraut fish soup, it can be made into a golden soup of sauerkraut fish, which looks more auspicious and festive, and is especially suitable for serving as a festive dish.

This video explains in detail the whole process of filleting fish, marinating fish and cooking fish. Even the preparation process of side dishes and seasonings is shown for you. Even the novice can follow this video to make the dish.

Materials:
A fresh perch 1.8 pounds (this is the weight after removing the scales and guts)
One pack of enoki mushrooms (optional)
A lettuce (optional)
One section of lotus root (optional)

Seasoning:
Sichuan Pickles (I used my own pickled mustard greens. To make Sichuan Pickles, you can watch my previous video. Pickled mustard greens only need to be cleaned and dried for two to three days. When the leaves are wilted, they can be placed in the pickle jar. Yes, it can be used to make sauerkraut fish after soaking in jar for more than ten days)
3 red pickled peppers
4 Millet spicy pickled peppers
A small piece of pickled ginger
16 cloves of garlic
4 Scallions
4 dried red peppers
A teaspoon of Sichuan peppercorn
50 grams of peeled pumpkin, add 1/2 cup of water to mash into pumpkin puree (you can also mash the pumpkin into puree after steaming)
1 tablespoon of yellow lantern chili sauce (you can add one to two more tablespoons for spicy ones)

Seasoning for marinated fish bones, fish heads, and fish maw: (1 tablespoon = 15 ml, 1 teaspoon = 5 ml)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cooking wine

Seasoning for marinated fish fillets: (1 tablespoon=15ml, 1 teaspoon=5ml)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cooking wine
Half an egg white
1 tablespoon sweet potato starch

Soup seasoning: (1 tablespoon=15ml, 1 teaspoon=5ml)
1600-2000ml boiling water
A teaspoon of salt
1/4 tsp sugar
1/2 tablespoon white pepper
Two teaspoons of white vinegar
1/4 tsp of chicken essence

Oil:
3 tablespoons oil for frying seasoning
1/4 cup of oil is used to heat up and saute the spices