What kind of fish is good for sauerkraut fish What kind of fish does the fish owner use for sauerkra

Materials. Ingredients.

1000 grams of bighead carp.

100 grams of sauerkraut.

50 grams of pickled pepper.

Accessories. Oyster sauce.

1 teaspoon. Dried chili peppers.

15 grams. Pepper.

15 grams. Spring onion.

2 roots. Old ginger.

1 piece. Garlic.

3 petals. Pepper.

1 teaspoon. Wine.

1 teaspoon. Preparation of sauerkraut fish.

One silver carp, slaughter and clean, put the sliced fish fillets into a large bowl, add a little salt, pepper, ginger, cooking wine to grasp the flavor evenly.

Cut the green onion into sections, shred the old ginger, slice the garlic, cut the dried chili pepper into segments, and dry peppercorns to taste.

Cut the pickled cabbage into sections, and a little red pickled pepper.

Add rapeseed oil to the wok and stir-fry the chives, ginger, garlic, dried chili peppers and peppercorns to bring out the fragrance.

Add the sauerkraut and red pickled pepper and stir-fry for a few minutes.

Add boiling water or bone broth and cook for 5 minutes.

Add a spoonful of oyster sauce and a spoonful of pepper.

Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and use a colander to put the fish bones, fish head and sauerkraut into a large pot.

Turn to low heat, put the fish fillets into the pot one by one, turn on medium heat, see the fish fillets turn white, and the soup boils slightly, then pour the soup and fish fillets into the pot carefully.

<> cooking skills. 1. The fish fillets are fragile, so be careful when putting the fish fillets into the soup, gently spread them with chopsticks, do not stir-fry vigorously, the fish fillets can be boiled and discolored, not boiled for a long time, otherwise the taste is not good;

2. If you don't eat spicy, you can skip pickled peppers and dried chili peppers, and the taste is also very delicious;

3. The fish must be fresh and live, and the time should not be left for a long time, so that the fish meat is tender and delicious;

4. I didn't put salt in this dish, because the sauerkraut is very salty, you can adjust the taste of the sauerkraut you bought by yourself, and add salt if the taste is not enough.

It depends on what kind of fish you like to eat, like I usually like to eat pangasius. The owner of the fish, I haven't eaten it, I don't know.

You can use grass carp, black fish, carp, herring, etc., sauerkraut fish, is a classic dish from Chongqing, the main raw materials include grass carp, kimchi, pickled pepper, sour ginger, green onion, pepper, garlic, refined salt, cooking wine, cooked vegetable oil, monosodium glutamate, etc., although the production methods are diverse, but the taste is basically the same.

Sauerkraut fish, also known as sour soup fish, is known for its unique seasoning and unique cooking techniques, and should be made with fatty meat and few spines.

Grass carp is an important freshwater aquaculture fish in China, and together with silver carp, bighead carp and herring, it constitutes the "four major fish" in China.

It is best to use fresh fish to make sauerkraut fish, and the fish fillet should not be too thick, otherwise the taste will be much worse.

Sauerkraut fish, generally to:Grass carpAs the main raw material, it is cooked with kimchi and other ingredients, and the taste is sour and spicy. Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and increase people's appetite.

The sauerkraut fish is made with fresh fish and kimchi, and the fresh fish can also be made of black fish, silver carp, crucian carp, carp, etc., all of which have a good taste.

Sauerkraut fish is made with grass carp as the main ingredient and cooked with kimchi and other ingredients, which has a sour and spicy taste

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, which is famous for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine.

Dishes**. Chongqing Bishan County to Feng Town travel, this town is located in 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 to "Fresh Fish Beauty" name Qingpi shop, written by the national famous calligrapher Yang Xuanting "Fresh Fish Beauty" three words, hanging in front of the store, both as a market sign, and the name of the store, it launched the "boiled fish" popular for several years, and launched the "sauerkraut fish".

Dear: Hello! Freshwater fish such as grass carp, crucian carp, and silver carp are usually used as the main ingredient.

These fish are tender and delicious, making them suitable for cooking sauerkraut fish. Depending on the region and individual tastes, other fish may also be used to make sauerkraut fish, such as sea bass, salmon, etc. However, it should be noted that when choosing fish, you should choose fresh, live fish or freshly slaughtered fish, so that the sauerkraut fish will be more delicious.

Sauerkraut fish can be used grass carp, black fish, carp, herring, catfish, etc. 1. Grass carp is a typical herbivorous fish, inhabiting rivers and lakes in the plain area, and together with silver carp, bighead carp and herring, it constitutes the four major fish in China.

2. Black fish: also known as mullet, raw fish, wealth fish, snake fish, fire head fish, black snakehead fish, etc., belong to freshwater benthic fish, usually inhabit the waters of aquatic weeds or silt substrate.

3. Carp: also known as carp, carp, hairy, redfish, is a temperate freshwater fish native to Asia. I like to live in warm lakes on the plains, or in rivers with slow currents.

5. Catfish: Catfish is also known as bearded fish, pond fish. Its distinctive features are the scaleless body, the body surface is mucus, the head is flat and the mouth is broad, and the upper and lower jaws have 4 whiskers, which are widely distributed, mainly produced in the Yangtze River and Pearl River basins, and the best eating season is from mid-spring to mid-summer (April and July).

Sauerkraut fish can be grass carp, catfish, black fish, silver carp, silver carp.

1. Grass carp has fewer bones and more flesh and the meat is relatively fat, so it is more suitable to be used as sauerkraut fish. The sauerkraut fish soup made with grass carp is delicious and the meat is delicate.

2. Catfish or black fish basically have no small spines, the meat is firm, and it is very delicious and nourishing to make sauerkraut fish, but it is more expensive.

3. The sauerkraut fish made from silver carp or silver carp is also delicious, especially the sauerkraut fish made with the female silver carp, the meat at the belly is thick and fat.

<> cooking skills.

1. The fish fillet must be grasped evenly with egg whites to be fresh and tender enough. Avoid using starch, otherwise the soup will become cloudy.

2. Fish bones and fish fillets should be put into the pot separately to avoid the fish bones being undercooked and the fish fillets not being formed.

3. The pickled pepper should be stir-fried in oil over high heat for 2-3 minutes until it is fragrant, and then immediately poured on the fish fillet soup that has been prepared by Li Jingstool, so that the fragrance of the pickled pepper can be quickly integrated into the soup, and the appearance of the soup is ensured. Cut the fish fillet can not be too thick, otherwise it is not easy to cook thoroughly, add egg white when marinating, can make the cooked fish fillet more delicious and tender.