How to make sauerkraut fish delicious? 5

Basic operation: Ingredients: black fish, Sichuan sauerkraut, egg white, starch, white pepper, cooking wine, sugar, salt, monosodium glutamate, thirteen spices, ginger, garlic.

Method: Pre-treatment of fish:

2. Wash the fish body and control the moisture. Cut the top half of the fish and turn over the other half, leaving two pieces of fish and one bone, which are cut into segments with a knife.

3. Slice fish: The skin of the fish is facing down, hold the body of the fish, start from the tail of the fish, and the knife is obliquely downward from the direction of the head of the fish to the direction of the tail (this is very important), the thickness of the fish should be consistent, the thinner the better.

4. Pickled fish: Put the sliced fish and fish bones in a bowl, add egg white, starch, white pepper, cooking wine, sugar, salt, monosodium glutamate, thirteen spices, ginger and garlic and marinate for more than ten minutes.

5. Wash the sauerkraut and cut into sections.

6. Oil in the pot, green onion and ginger stir-fry the pot, you can add dry chili peppers if you like spicy, 7. Add sauerkraut and fry over high heat until the fragrance of sauerkraut comes out, you can add pickled peppers if you like pickled peppers, 8. Boil, then add fish bones first, add fish fillets after two or three minutes (if the fish fillets are very thin, they will be cooked after a blanch, if they are thick, it will take a long time, this can be tasted, not too long, the fish fillets will fall apart).

9. Add the essence of chicken, put it in a pot and boil hot oil, sprinkle cumin powder on the dish (don't sprinkle it if you don't like it), dried peppercorns, dried chili peppers, immediately pour hot oil, sprinkle with chopped coriander, and it's done.

Important note, the fish fillet is easy to fall apart, how can you make the fish fillet smooth and tender, and not loose pieces? Just pay attention when marinating the fillet and cooking!

Pickled fish: Take an appropriate amount of sweet potato flour (starch and cornstarch in the supermarket can also be used) and add a small amount of water to make a paste for later use. Add an appropriate amount of salt and an egg white to the sliced fish fillet, slowly stir it by hand until the fish fillet is sticky (this stirring process takes about one minute), add an appropriate amount of paste sweet potato flour and stir well.

Boiling fish: After boiling the water, change to low heat (be sure to turn the heat to low heat), open the fish fillets one by one and slowly put them into the pot (do not stir the fish fillets at this time), change to high heat, and after the water boils, gently take a spoon to push the fish fillets. Wait for the water to boil again (as long as the water is completely boiling, the fish fillets will be cooked).

1. Cut the fresh fish, remove the scales, fins, gills and internal organs, wash the fish meat with two blades, split the fish head, and cut the fish bones 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 out the fragrance, and then stir-fry the pickled vegetables, mix with fresh soup and boil, boil the fish head and fish bone pieces with fierce fire, beat all the foam, cook the cooking wine, season with salt and pepper in Xiachuan, and continue to boil.

3. Cut the fish into a 3 mm thick fish fillet with skin, put it into a bowl, use Sichuan salt, cooking wine, and monosodium glutamate to taste, then break the egg shell, pour in the egg white, mix well to make the fish fillet coated with a layer of egg white, and then gradually shake the fish fillet and put it into the boiling fish soup pot.

4. Put another pot on the fire, boil the oil until it is hot, stir-fry the chili pepper powder to bring out the fragrance, then pour it into the soup pot and cook for a few minutes until the fish is broken, add monosodium glutamate to increase the flavor and increase the freshness, and pour it into the soup bowl.

Ingredients: 1 black fish, 500 grams of sauerkraut, 15 grams of minced ginger, 15 grams of minced garlic, 20ml of cooking wine, 5 grams of Sichuan pepper, dried chili, edible oil, starch, salt, pepper, appropriate amount of monosodium glutamate.

Method: (1) Clean the cut fish fillets (let the merchant help cut them when buying fish) until there is no blood in the fish, put them in water for later use, and cut the sauerkraut into pieces for later use.

2) Add salt, pepper, cooking wine, starch and minced ginger to the fish fillet and stir well (stir in the same direction for 3 minutes) to make the fish thicker.

3) Heat the oil, add sauerkraut and dried chili peppers and stir-fry until fragrant, add an appropriate amount of cold water, bring to a boil over medium heat, then bring to a boil over high heat and add salt, pepper and monosodium glutamate to taste.

4) Then add the fish fillet, bring to a boil over high heat, add Sichuan pepper and hot cooking oil, and serve!

5) If you don't want to waste the fish head and bones, you can fry them in a separate pan and add the hot oil in the third part.