Who will make the dish of sauerkraut fish, thank you in advance for advice.

Method. Method 1.

Sauerkraut fish**.

Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onion, 3 grams of Sichuan pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil.

Production process] cut 3 parts on each side of the fish, dry the sauerkraut, cut it into thin strips, chop it with red pepper, and cut it into grains with ginger; Put the wok on medium heat, boil the cooked vegetable oil until it is 60% hot, put in the fish and fry it when it is yellow, and remove it; Leave oil in the pot, add soaked red pepper, ginger, chopped green onion, and then mix in the broth to put the fish in the soup. After the soup boils, transfer to low heat, add pickled cabbage, cook for about 10 minutes, and put on a plate. Add vinegar to the pan.

Features] Sichuan home cooking. It is made with fresh grass carp as the main ingredient and Sichuan pickles. Although this dish is a folk home-cooked dish in Sichuan, it is widely spread, and the meat of the finished dish is delicate.

Method two. Ingredients:

1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Production process: 1 Remove the scales, gills, abdomen, and internal organs of the carp, remove the two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2 Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

3 Cut the fish into centimeters of knifefish fillets, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

4 After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili peppers until flavorful, then pour into the soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

Sauerkraut fish is a famous specialty dish in Sichuan, it is tender and refreshing, appetizing and spleen-invigorating, refreshing and refreshing, delicious soup, I hope you can taste this unique dish.

Method three. Main materials and auxiliary materials].

1 1250 grams of fresh fish, 200 grams of pickled vegetables, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of pickled red pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, mixed oil. 50 grams, 3 grams of pepper, 15 grams of cooking wine, 1 gram of Sichuan pepper.

Steps: 1 The fresh fish is cut and killed, the scales, fins, gills and internal organs are washed, and the flesh of the fish is cut with two blades, and the head of the fish is split, and the bones are cut into centimeter-sized pieces; Wash the pickled greens slightly and cut them into short sections; Peel the garlic into cloves and wash it; Ginger wash and cut into slices; Soak the red pepper and grind it finely.

2 Put the pot on the fire, boil the oil until it is hot, put garlic cloves, ginger slices, and peppercorns to burst the fragrance, and then stir-fry the pickled vegetables, mix with fresh soup and boil, boil the fish head and fish bones with a fierce fire, beat all the foam, cook in cooking wine, season with salt and pepper in Xiachuan, and continue to boil.

There are recipes under it, and there are seasoning packets in the supermarket, so you can buy fish directly and make it yourself, it's very simple.

1.Fresh grass carp, slaughtered and cleaned.

2.Remove the head of the fish, debon, remove the flesh on both sides; The head of the fish is split from the middle piece; Fish bones are chopped into small pieces.

3.Slice the meat diagonally along the tail of the fish.

4.Prepare green onions, garlic, pickled peppers, pickled ginger, wild peppers and a small amount of peppercorns.

5.Sichuan sauerkraut slices are thin and cut into small pieces.

6.Wash the enoki mushrooms and cut them into two sections.

7.Add cooking wine, pepper, a small amount of salt, egg white and a little water starch to the sliced fish fillet, marinate for 5 10 minutes, and the fish head and bones can also be slightly marinated with cooking wine and pepper to remove the smell.

8.Heat the bottom oil in a wok, stir-fry the chives and garlic, add pickled pepper, pickled ginger and wild pepper to stir-fry until fragrant.

9.Add the sauerkraut and stir-fry for a minute, add the stock or water (you can also add the soup treasure, but pay attention to the saltiness), add a little sugar to enhance the freshness, and boil until boiling.

10.Add the fish head and bones and cook until 10-15 minutes.

11.Use a colander to remove the fish bones and sauerkraut into a large bowl first.

12.Add enoki mushrooms to the soup and cook for 2 minutes, then remove them to the sauerkraut that has been served in advance.

13.If you don't feel acidic, you can add a small amount of vinegar, cooking wine and pepper to the soup, and then shake the marinated fish fillets into the soup without stirring too much, so as not to chop the fish.

14.Turn on medium heat until the fish fillets turn white and the soup boils slightly, then carefully pour the soup and fish fillets over the sauerkraut.

15.Add an appropriate amount of oil to heat in another pot, add an appropriate amount of Sichuan pepper and 1 tablespoon of pickled pepper and stir-fry the fragrance and red oil, and pour it on the surface of the sauerkraut fish while hot.

It's too simple, cook the fish with sauerkraut.

Sauerkraut fish is a Sichuan dish that many people love very much, sauerkraut fish is also called sour soup fish, it is mainly made of grass carp, with kimchi and sauerkraut. The taste of sauerkraut fish is very sour, and it is very good to eat, which has the effect of increasing appetite. And grass carp is also a very healthy fish, it is very rich in protein, and the fat is also very low.

In addition, sauerkraut also has an appetizing effect, so it is very suitable for eating sauerkraut fish in a season like summer, which is easy to make people lose their appetite. The preparation of sauerkraut fish is actually not difficult, and it can be made at home, and whether it is eaten at home or treated, it is very suitable. <>

If you want to make sauerkraut fish, you must first prepare the fish, and you can choose your favorite grass carp and black fish for the type of fish. If there are children at home, you can also choose a fish with fewer fish bones, such as Longli fish and pangasius, so that children are not easy to be stuck by fish bones when eating, and the taste of such fish is also very delicious, which is very suitable for children to eat. Moreover, pangasius and dragon fish are very low in fat and very high in protein, so they are also very suitable for women to eat.

Wash the prepared Northeast sauerkraut with water, squeeze out the water, and cut it a few times with a knife. Then prepare the ginger, garlic, green onions, and dried chilies. Once the fish has been washed, it can be cut into small pieces or put in whole pieces.

At the same time, you can also prepare some side dishes that you like to eat, such as bean sprouts and potatoes. Put the prepared sauerkraut into the pot and stir-fry a few times, wait until the aroma of the sauerkraut comes out, you can put the dried chili, green onions, garlic and bean paste into the pot and fry together, after cooking, you can put the fish in it, add water and cook it together. <>

During the cooking process, you can also put some vegetables that you like to eat, so that it also tastes like a hot pot, and it is also very suitable for eating when you are gathering with friends. After eating the sauerkraut fish, you can also cook a handful of noodles in the pot, so that not only is it very full, but the cooked noodles taste very delicious.

Sauerkraut fish should first be boiled in clean water, directly cooked and then scooped up and placed at the bottom of the pot, and then began to cook sauerkraut, because the longer the sauerkraut is cooked, the more fragrant it is, so after putting the taste of sauerkraut, it is poured together with the fish, so that the meat is very tender, and the fragrance of sauerkraut is also stimulated.

The method is: put the wok on the stove and light the fire, pour the salad oil into the pot and burn it until it is hot, put in the garlic and sauerkraut in oil, wait for the sauerkraut and garlic to fry until fragrant, put in the cold bone broth, a teaspoon of cooking wine, wild pepper, Sichuan pepper, dried chili, sprinkle a little salt into the fish fillet and grasp it well, and then pour it into the pot and cook until the soup is yellow-green, you can put in the chicken essence, lard, pepper, and put it in the soup bowl and you're done.

Prepare a grass carp, has been slaughtered in advance, first chop off the head of the fish to remove the teeth, the teeth are the most fishy parts of the grass carp must be removed, chop the fish head into small pieces, along the back of the fish on both sides of the fish slices down, chop the fish bones into small pieces, the fish bones are also chopped down into small pieces and put together with the fish bones, and the fish meat oblique blade into uniform slices for later use.

Add a spoonful of salt to the fish bones, pour in some cooking wine to remove the smell, grasp and knead it with your hands for a while, use the permeability of the salt to remove the blood water on it, put the fish bones into clean water and wash them, squeeze out the water, and then use the same method, add salt and cooking wine to the fish, repeatedly grab and knead the blood water inside, wash the fish fillets, squeeze out the water and set aside.

Prepare 200 g of sauerkraut, remove the roots and cut into small pieces.

2.Let's marinate the fillet.

Add 2 grams of salt to the fish fillet, a little sugar to improve the freshness, 1 gram of pepper, 5 grams of cooking wine to remove the smell, grab and mix until the fish fillet absorbs all the juice, put in an egg white, the egg white can make the fish fillet taste more tender, and then grab a small handful of starch, continue to mix well and marinate for 10 minutes, the starch can lock the moisture in the fish fillet and keep the fish fillet fresh and tender.

3.Now let's start preparing the excipients.

Prepare a small handful of wild peppercorns and cut into rings.

Prepare a piece of ginger and cut into shreds.

Prepare a few cloves of garlic and cut into slices.

Prepare a few pickled peppers and cut them into rings, mainly for color matching.

Prepare a few shallots, wash them and chop them into finely chopped shallots.

4.Blanch the sauerkraut.

Boil water in a pot, put the sauerkraut in cold water, boil for about 2 minutes, pour it out, rinse it with water, drain the water and set aside.

Heat the pot, add a little base oil, add wild pepper, ginger shreds, garlic slices and stir-fry together, after the garlic fragrance is fried, pour the sauerkraut into the pot and stir-fry for about 2 minutes, fry the water in the sauerkraut, so that the sauerkraut will taste more crisp, and pour it out for later use after the sauerkraut is dry and fragrant.

5.Fry the fish head below.

After boiling oil in the pot and fully moistening the pot, pour out the hot oil and add cold oil, pour the fish bones into the pot, keep shaking the pot to heat it evenly, keep the low heat and turn it over frequently, until the fish bones are fried until they are golden brown, so that the soup we stew will be thick and white.

After the fish bones are fried, pour the sauerkraut into the pot, turn on high heat and stir-fry evenly, pour in an appropriate amount of boiling water, add 2 grams of salt, 2 grams of chicken powder, a little sugar to enhance freshness, 1 gram of pepper, 10 grams of white vinegar, white vinegar can soften the fish bones and release the nutrients inside, stir to dissolve the seasoning, turn on high heat and simmer for 10 minutes to stew the fish soup thick and white.

After 10 minutes, remove the sauerkraut and fish bones and place them on the bottom of the plate.

Boil the soup in the pot again, put the marinated fish fillets into the pot in turn, turn on low heat and cook for 30 seconds, the fish fillets can be boiled after they become white, the fish fillets can not be boiled for too long and are easy to cook old, otherwise the taste is not tender, put the fish fillets on a plate, sprinkle with red pickled peppers and green onions and wait for the oil.

When the oil temperature rises to 70%, pour the hot oil on top of the pickled peppers and green onions to stimulate the fragrance, and it is delicious.

Well, a sour, smooth and tender home-cooked dish of sauerkraut fish is ready.

When I make sauerkraut fish, I will buy a seasoning package for sauerkraut fish, clean up the grass carp, cut it into slices, and operate it according to the instructions, because there are a lot of seasonings for sauerkraut fish, and we can't prepare them at home.

Sauerkraut fish is delicious and easy to operate. Choose a fish with fewer spines, clean and slice it. Put oil in a pan, stir-fry the sauerkraut, pour in a little water and bring to a boil, and put the sliced fish in it. Add some seasonings and simmer for about 20 minutes.

Clean the fish. Slice thinly. Marinate with cooking wine, green onion and ginger. Heat oil in a pot, stir-fry green onions, ginger, chili peppers, garlic and sauerkraut, pour in an appropriate amount of water, put the fish fillets in, and simmer over low heat for 15 minutes.

Generally, there is a seasoning, first clean the fish, then marinate, then fry the sauerkraut until fragrant, add water, then put the fish in, boil over high heat, and the sauerkraut fish is ready.

Prepare the grass carp, start the fish fillet, marinate with egg white cornstarch, fry the fish bones to bring out the fragrance, stir-fry with sauerkraut, add water and cook for a few minutes, add the fish fillets to cook, and then add coriander to garnish.

Stir-fry the sauerkraut until fragrant and add it to the soup, then add the marinated fish to the slightly longer soup pot, so that a dish of fish sauerkraut is ready, and sprinkle a little chopped green onion on the pot.

Slice the meat from the tail with a knife under the head and stick to the bone in the middle.

When it comes to sauerkraut fish, everyone should be familiar with it, it is already a famous dish in the food and beverage industry. Sauerkraut fish is a classic Sichuan cuisine, its taste is sour and spicy, which can increase appetite. I think that no matter what kind of dish it is, whether it is authentic or not, as long as it tastes delicious, it is the most successful delicacy.

There are several kinds of fish that can be used for reference, such as grass carp, black fish, carp, and many people will choose grass carp, because grass carp is the most commonly used fish in traditional sauerkraut fish.

Of course, everyone's tastes are different, so they vary from person to person. Of course, the black fish is also very delicious, because the black fish meat tastes tender and tender, with few miscellaneous spines, and the firmness of the meat is very good, and it will not be as easy to break as grass carp meat. I'll just choose Blackfish.

This dish is a recipe that I asked the chef in a friend's restaurant, and I tried it at home, and it was very successful, and my family was full of praise! Why do many people make this dish at home and just can't make it taste in a restaurant? What kind of mystery is hidden in this?

ingredients; Black fish, green onion, garlic, ginger, sesame pepper, chili, millet spicy, sauerkraut, cooking wine, egg, starch. We first wash the black fish, slice the fish into thin slices (the thinner the better), put it in a basin, add egg whites, an appropriate amount of cooking wine, starch and grasp it well with our hands, and marinate for about 10 minutes. Rinse the sauerkraut and change the knife, put it in a bowl and set aside, peel the garlic, chop it and set aside.

Heat the oil, put the sauerkraut, green onion, ginger, garlic and millet pepper into the pot and stir-fry until fragrant. Add an appropriate amount of water, put the fish head and fish bones in it, (the water should be submerged over the fish head and bones) bring to a boil over high heat, change the heat to low and cook for about 5 minutes, and beat the foam with a spoon when cooking. After cooking, take out the fish bones and sauerkraut, leave the soup in the pot, put the sliced fish into the pot, and gently break up the fish slices with a spoon so that they do not break.

If the fillet is very thin, cook it for about 2-3 minutes and it will be cooked. Pour the boiled fish fillets into a bowl with sauerkraut and fish bones together with the broth, and place the prepared minced garlic, pepper, and chili peppers on top. Heat the oil in another pot and pour it into the bowl with the fish, at which time you will hear a wonderful sound and a tangy aroma, and this sour and delicious sauerkraut fish is ready.

Thank you for your support, I will share and witness the joy of food with you!