May I ask what the sauerkraut of sauerkraut fish is made of? How?

I am from Guangdong, and our method of making sauerkraut here is very simple, so you may wish to refer to it: (1) Choose fresh mustard greens, preferably large ones, and put them in the sun until the vegetables are soft (about 2, 3 minutes).

2) Boil an appropriate amount of water in a pot, then put the vegetables in the water and cook for a few minutes, then remove them.

3) The sauerkraut produced in this way tastes very fresh, and it is very good to drink with porridge, but it may not be sour enough to make sauerkraut fish.

4) If you want to be a little more sour, you should store the jar for two or three days, and pay attention to the jar to be sealed (if there is no jar, you can also use the clay pot or clay pot for cooking soup at home, but it must be sealed).

This method is simple, and the sauerkraut made is very good, so you might as well try it.

1.There are many theories about the origin of sauerkraut fish. Some say that the Zhouyu restaurant founded in Jinfu Township, Jiangjin County, Chongqing City, operated sauerkraut fish in the mid-80s, which was praised by eaters.

Some also say that Laifu Town, Bishan County, Chongqing City, this town is located on the side of Chengdu-Chongqing Highway, the Binan River passes through the street, the fresh fish production is large, the master of cooking fish comes out in large numbers, there is the reputation of "Laifu Town Fresh Fish Beauty", a small snack shop in Qiaotou, simply with the famous store of "Fresh Fish", written by the famous calligrapher Yang Xuanting of the country, the three words of "Fresh Fish", hanging in front of the store, both as a market sign, and the name of the store, it launched the "boiled fish" after several years of popularity, and launched the "sauerkraut fish". The flavor is unique, the reputation is gone, and it has been imitated all over the province. In addition, there is a good fisherman in Bishan County, a few fish are caught a few times a day, and the wife mistakenly puts the fish into the pot of sauerkraut soup, and then tastes it, it is extremely delicious, and the fisherman praises it when he meets people, and the sauerkraut fish is also famous.

2."Sauerkraut fish" is made of soup with fresh fish and pickled vegetables, so it is named because of the sour taste of pickled vegetables. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a large jar, taken with use, and can be eaten until the summer of the next year.

Mostly sauerkraut combined with chicken, duck, fish, meat to make soup dishes, sour, fresh and refreshing, to relieve heat and greasy. "Sauerkraut fish" is a famous dish in Sichuan home cooking, and it became a smash hit in the 90s. All restaurants in Sichuan prepare this dish, which is well-known in the province.

With the soft packaging of pickled vegetables in all parts of the country, "sauerkraut fish" has also swept the whole China, in the capital Beijing, almost as famous as "Kung Pao Chicken", a household name, do not think about it.

The sauerkraut used to make sauerkraut fish is made by marinating fresh greens in a sauerkraut jar.

The sauerkraut in the sauerkraut fish is called sherry mushroom.

It is a dish called "sauerkraut".

What is the sauerkraut in sauerkraut fish made of? You can make it with cabbage, and then it's actually delicious.

hello！I am one of the famous corners of Sichuan cuisine, the sour and appetizing sauerkraut fish. It is also a big dish suitable for banquet guests, the meat is delicate, the fish soup is sour and fragrant, slightly spicy and not greasy. A successful sauerkraut fish can hook the stomach of many people, so let's make a gluttonous family!

How should sauerkraut fish be cooked? Come and get it

Sauerkraut fish is more delicious when you use black fish to make it.

The practice of home-cooked sauerkraut fish is delicious and goes well with rice.

The fish is processed and marinated, and the sauerkraut is stir-fried with underwater fish.

Make this chicken with sauerkraut fish, sour and smooth, appetizing and satisfying, super rice....

After the fish is processed and sliced, add ginger slices and white wine to remove the fish, fry the fish bones and sauerkraut first, add water and seasoning, and finally add the fish slices.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

Ingredients: Fish;

Excipients: pickled greens, pickled ginger, pickled peppers, wild peppers, garlic, green onions, Sichuan peppercorns, bone broth pickled cabbage fish 1

Slice the fish, marinate for a while with salt, pepper and egg whites, and separate the flesh and bones.

2Put oil in a pot, add pickled greens, ginger, chili, wild pepper, garlic, green onions, and peppercorns, stir-fry for a while, then add bone broth and simmer for 10 minutes.

3 Fish bones and simmer for another 10 minutes.

4Scoop up all the fish bones and kimchi from the pot and put them in a bowl.

5 fish fillets, do not stir at this time, after a few minutes, the fish fillets are rolled up, you can all pour them into the bowl just now, sprinkle with chopped green onions and start eating.

Ingredients: 800 grams of grass carp, 1 bag of 250 grams of fish sauerkraut, 1 small piece of ginger, 6 garlic grains, 1 2 tablespoons of rice wine, 1 3 teaspoons of white pepper, 1 2 egg whites, 1 3 tablespoons of corn starch, 5 wild peppers, 4 dried chili peppers, 10 Sichuan peppercorns, 1 coriander, 1 2 tablespoons of white sesame seeds, cooking oil, 2 chives, appropriate amount of chicken essence.

Method 1: Kill the fish, remove the black membrane and internal organs, lift the bones, and slice into pieces.

2. Rinse repeatedly until the water is clear and drain out.

3. Add salt, pepper and ginger shreds, and grasp well.

4. Put half an egg white and cornstarch and marinate for about 15 minutes until the fish tastes.

5. Cut the sauerkraut into thin sections, slice the ginger, cut a part of the garlic into slices, and cut the wild pepper.

6. Cut the dried chili pepper into sections, cut the chives into shreds, cut the other part of the garlic into rice, wash the coriander and pick it into sections.

7. Remove from the pot, put a small amount of oil, and stir-fry the ginger and garlic slices, green onions, and wild pepper until fragrant.

8. Add sauerkraut and stir-fry until fragrant.

9. Add the fish head and stir-fry until fragrant.

10. Pour water, add fish bones and fish tails to boil out the fragrance, and try to see if you put salt.

11. Use a colander to scoop all the ingredients into the bottom of a large bowl.

12. Add a little broth essence (chicken essence is also fine).

13. After the water is reopened, put in the fish fillets over high heat, gently pull them apart with chopsticks, and boil them raw.

14. Put it in a large bowl with sauerkraut and pour the soup on it.

15. On the fish noodles, enlarge the garlic, Sichuan pepper, dried chili, shredded green onions, white sesame seeds, and coriander.

16. Boil half a tablespoon of hot oil in a pot and pour it on the seasoning.

1. Fish sauerkraut is mainly pickled with cabbage or greens.

2. Sauerkraut fish method: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onions, 3 grams of pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, and 500 grams of cooked vegetable oil. Cut the fish into 3 portions on both sides, dry the sauerkraut, cut it into thin strips, chop the red pepper, and cut the ginger into cubes; 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 pot and you're done.

Material. 250 grams of dragon lichen fillet, 200 grams of sauerkraut, 1 red pepper, 5 Sichuan peppercorns, 1 green onion, 5 slices of ginger, rose wine, pepper and salt.

Method. 1. Wash and drain the dragon fish fillet, cut the oblique saury fillet about 1cm wide, put a small amount of salt and rose wine to marinate for 10 minutes, then put a small amount of water, starch and edible oil and mix well and set aside;

2. Wash the sauerkraut and soak it in water for 10 minutes, then squeeze it dry and cut into pieces for later use;

3. Heat the pot and put the oil on the pepper, ginger slices, green onion and white fry until fragrant, fry the sauerkraut for 3 minutes, pour in boiling water and boil for 2 minutes, boil the fish fillets, put pepper and salt to taste.

Tips. Because the fish meat is very delicate, it is best to spread the fish on the noodles in turn when the fish fillets, so as not to cut the fish fillets, so that the fish fillets will not clump after boiling, and the slices are refreshing.

1. With grass carp, the earthy smell of grass carp is similar to that of carp, but the meat quality is more delicate than that of carp.

2. Wipe the fish with kitchen paper to dry the water, turn the oblique blade into a 5mm thick piece, put it in a large bowl, pour in cooking wine and a little salt, and gently stir the fish in one direction The surface is sticky (the amount of salt is not too much, the mixed fish, you can taste it, it has a salty taste, but it can't be without adding salt), marinate it slightly.

3. Rinse the Sichuan pickled vegetables with water slightly, squeeze out the water, cut them into slightly thicker shreds, and set aside.

4. After marinating the fish, add dry starch, mix well, add an egg white, mix well, do not have a lump of egg white.

5. Heat the oil in the wok, insert a chopstick into the oil pan, and see a large number of small bubbles coming out of the chopsticks, and the oil temperature at this time can be.

6. Put in the fish fillet, slowly, one by one, into the slurry fish fillet, not too much at a time, see the fish fillet slowly change color, slowly push the fish fillet with a fence, and the fish meat turns white and take it out.

7. Take out the fried fish fillets and set aside, leave a little oil in the oil pot, heat it, pour in the minced ginger, add the pickled chili pepper after the garlic is fried until fragrant, fry the wild pepper until the oil turns red, add the pickled vegetables and stir-fry until fragrant, pour in the stock or water, not too much, just don't pass the pickles.

8. After the soup boils over high heat, add the fried fish fillets, boil again, twist the low heat, and add the chicken essence, sugar, salt, and white pepper to find the flavor.

9. Don't cook for too long, put it in a large pot after adjusting the flavor.

10. Prepare a little minced garlic, sprinkle it into the basin, prepare another oil in the oil pot, put in the broken dried chili peppers, fry them over the heat until they are reddish-brown and fragrant, pour the chili oil on the minced garlic, and the fragrance is overflowing immediately.