The home cooked recipe of boiled fish fillet is the practice of sauerkraut fish

Sichuan-style boiled fish fillet.

Ingredients: grass carp, bean sprouts, light soy sauce, dark soy sauce, oil, sugar, salt, pepper. , cooking wine, starch, egg white, millet spicy, bean paste, Sichuan pepper, ginger and garlic, white sesame seeds.

Step 1. Fillet fish bones separated.

Step two. Add salt, pepper, cooking wine, egg white, and starch to the fish fillet, and stir well, and the fish bones are also marinated.

Step 3. Boil half a pot of boiling water, blanch the bean sprouts and set aside.

Step 4. Heat the oil, stir-fry the peppercorns, add the green onions, ginger and garlic, millet spicy and stir-fry until fragrant, then add a spoonful of bean paste to fry the red oil, and then stir-fry the bottom half of the hot pot base until fragrant, (the hot pot base can replace the big ingredients).

Step 4. Bring the stock to a boil in a wok, cook the fish bones until the fish broth turns white, add the fish fillets and cut through. Add an appropriate amount of light soy sauce, dark soy sauce, oil, sugar, and salt to taste.

Step five. The fillet is placed in a pot with side dishes along with the soup, sprinkled with an appropriate amount of chili powder, chives, white sesame seeds, poured hot oil, and sprinkled with a few sprigs of coriander.

Homemade method of boiled fish fillet: Preparation of sauerkraut fish, grass carp and seasoning.

Boiled fish fillet is a traditional local dish with both color and flavor, and the ingredients are carp, herring, chili sauce and so on. It belongs to Sichuan cuisine or Chongqing cuisine. As a well-known Chongqing specialty dish throughout the country, it originated from the folk of Yubei and developed in Yubei restaurants.

The primitive boiled fish was boiled in water and came from the extensive diet of the boatmen. Catering practitioners in Cuiyun Township, Jiangbei County, Chongqing, took the lead in researching and creating modern boiled fish slices on the basis of learning from modern Sichuan cuisine boiled beef and boiled pork slices. Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even swept the whole country, and Yubei District of Chongqing became a well-deserved birthplace of boiled fish fillets.

Home-cooked recipe for boiled sauerkraut fish fillet:Ingredients: 1 black fish, 1 package of sauerkraut.

Excipients: 1 green onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dried red peppers, 20 Sichuan peppercorns, 1 green pepper, 1 teaspoon white pepper, 3 teaspoons starch, 1 egg white, 2 tablespoons vegetable oil, appropriate amount of water.

Steps: 1. Prepare the required raw materials and cut the sauerkraut into cubes.

2. Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish.

3. Rinse the fish with water, wash it clean, the knife is inclined at 40 degrees, and start to slice the fish from the tail, the direction is that the blade is facing the tail, and the fish is filleted.

4. After slicing the fish fillet, put 1 tablespoon of salt to scrub and rinse with water to make the fish fillet crystal clear.

5. Marinate the fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch.

6. Mix evenly with your hands and marinate for 20 minutes.

7. Wash the fish head and bones of the fish for later use.

8. Blanch the sauerkraut and remove it for later use.

9. Cut the dried red pepper into small pieces, cut the green onion into large pieces, slice the ginger and slice the garlic.

10. Put oil in a pot and fry the chives, ginger and garlic.

11. Add the fish head, fish tail, fish bones, and fish skin to fry and change color.

12. Add sauerkraut and continue to fry for a minute or two.

13. Put enough boiling water, bring to a boil over high heat, cook for 20 minutes on medium heat until the fish broth is white, add salt to taste.

14. Remove the fish head and sauerkraut, etc., and spread them on the bottom of the pot.

15. Boil the fish soup over high heat and add the fish fillets little by little.

16. Fish fillets are ripe and taken out and placed on top of the basin.

17. Pour in the fish broth.

18. Put oil in the pot, put the pepper and chili pepper in the cold oil, and burn it over low heat until the chili pepper becomes oily and dry.

19. Take out the pepper and pepper and put it on the fish fillet, sprinkle the green pepper on the fish fillet, burn the oil over high heat and smoke, and pour it on the fish fillet.

1. Fresh grass carp meat, sliced. Then add salt and egg whites, marinate for 15 minutes.

2. You can sprinkle some minced ginger and marinate it together.

3. Prepare ingredients: millet pepper, pickled pepper, millet pepper, Sichuan pepper, sharp pepper. Minced ginger, minced garlic, chopped green onion, garlic chili sauce (bean paste is also OK) and a little greens.

4. Then prepare to fry the greens in oil.

5. After frying, spread the bush and take the wax pad at the bottom of the bowl.

6. Stir-fry pepper, Sichuan pepper, ginger, garlic and other ingredients in hot oil in a hot pan. Then add the chili sauce and stir-fry, add a bowl of water, and cook the red soup.

7. Cook for about 8 minutes, add a spoonful of soy sauce and a pinch of salt.

8. Pour in the marinated fish fillets, put them in the pot, then spread them, and cook the fish fillets for two minutes.

1. Sauerkraut fish fillets are cooked on high heat for 40-60 seconds, no more than 90 seconds, and the fish fillets are cooked.

2. The practice of sauerkraut fish: wash the fish fillet, wash the ginger and cut into shreds, wash and cut the green pepper into rings, wash and cut the dried red pepper into circles, and wash the bean sprouts for later use; Heat the oil from the pot, add the ginger shreds and bean sprouts and stir-fry until fragrant, then add salt and stir-fry well, turn off the heat and put on a plate; Pour an appropriate amount of water into another pot and bring to a boil, then put the fish fillets in; Cook on high heat for 40-60 seconds, no more than 90 seconds, then remove the fillets and pour them into a dish with bean sprouts; Add the sliced green and red peppers, then drizzle with hot oil and serve.

1. Ingredients: 200g fish fillet, 100g sauerkraut, 15g starch, 5g salt, 5g garlic, 5g green onion, 5g dried red pepper, appropriate amount of peanut oil.

2. Add starch to the fish fillet, grasp the cooking wine, cut the sauerkraut and dried chili pepper into small pieces, and slice the ginger and garlic.

3. Put oil in the pot, stir-fry ginger slices, garlic slices, dry red peppers, and sour finch liquid vegetables and stir-fry together.

4. Add water and salt, burn the fingers and boil the fish fillets, the fish fillets, the fish fillets, can be cooked, and sprinkle with chopped green onions.

1. Method 1.

1) Cut the sauerkraut into small pieces, cut the green onion into sections (I also used a little garlic slices), shred the ginger, mince the garlic, chop the pickled pepper, and cut the pickled red pepper into two sections.

2) Wash all the side dishes. Slice the white radish (not too thick, slightly thinner and easier to cook), and cut into strips (not too thin, coarse and delicious).

3) Sprinkle the fillets with a pinch of salt and grasp well. Mix with egg whites (it is best to grasp the fish with your hands so that the fish fillets are coated with egg whites) and marinate for about 15 minutes.

4) Add an appropriate amount of oil to the pan, add the fish head and fish steak and fry until yellow on both sides.

5) Add 1 2 amounts of shredded ginger and boiling water, bring to a boil over high heat, and continue to cook over medium heat for about 10 minutes to cook a thick white fish soup. Strain out the fish broth and set aside. I don't want any fishbones and bones.

6) Wash the pot, put a little oil, add green onions, ginger, garlic, pickled peppers, star anise, and stir-fry for 2-3 minutes. Add the sauerkraut segments, continue to fry for 2-3 minutes, and add the fish broth from step 5. Sprinkle with green peppercorns.

7) Add an appropriate amount of salt, bring to a boil and simmer for 4-5 minutes. Add the fish fillet, white radish, and 1000 zhang to the pot and cook for 5 minutes, and finally add the bean sprouts and pea tips. Finally, the bell pepper, red pepper, celery leaves, and green onions can be placed in the shape of the picture below.

2. Method 2.

1) Wash the grass carp, remove the bones, and cut them into slices diagonally along the texture; Cut the green onion into pieces and the ginger into thin strips.

2) Put the grass carp fillets into a large bowl, add 1 egg white, 1 3 tablespoons salt, 2 tablespoons cooking wine, ginger shreds and green onions, mix well, marinate for 15 minutes to taste.

3) Rinse the sauerkraut and cut it diagonally into strips.

4) Heat 3 tablespoons of oil in a pan, stir-fry the ginger slices and peppercorns over low heat and stir-fry the sauerkraut over high heat for 45 seconds until the fragrance overflows.

5) Pour in the seasoning packet of sauerkraut fish, pour in 5 bowls of water and stir well with the ingredients in the pot, cover and bring to a boil over high heat, change to low heat and simmer for 15 minutes.

6) Add 1 3 tablespoons of sugar, pour in the marinated grass carp fillets, mix well, boil over high heat until the fish fillets are cooked, and then remove from the pot.

3. Method 3.

1) Ingredients: grass carp, sauerkraut, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water).

2) Wash the killed fish and put the meat slices close to the bones. Slice the flesh and skin side down, slice the fillet diagonally into a thickness of about 5 cm, and chop the steak into pieces about 5 cm long.

3) Wash the sauerkraut, drain it with water, and cut it into sections for later use.

4) Add cooking wine, starch, egg whites and salt to the fish fillet.

5) Mix the fillets well and marinate for 15 minutes.

6) Heat oil in a wok and stir-fry ginger, garlic and pickled pepper until fragrant.

7) Add the chopped sauerkraut and stir-fry for 3 minutes.

8) Add an appropriate amount of clear soup or boiling water (the amount of water should be enough to cover all the fish fillets) to boil, then put in the fish steak and cook for 10 minutes to bring out the umami.

9) Put the sauerkraut in a bowl and set aside, leaving the sauerkraut soup in the pot to prevent too many vegetables in the pot and the fish fillets are not easy to cook.

10) Put the marinated fish fillets into the soup one by one, disperse them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, and pour a little pepper oil on the fish fillets.

The sauerkraut fillet socks are poor or simple and delicious to make as follows:

1. Put the fish flat on the board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish, and then turn over to slice the fish on the other side; Place the large slice of fish flat on the cutting board, cut the knife at a 45-degree angle to the cutting board, and cut the fish into thin slices for later use.

2. After slicing the fish fillet, grasp the fish fillet and fish steak head with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

3. Dry the water in the sauerkraut by hand, cut it into thin strips and set aside, and chop the wild pepper.

4. Pour slightly more oil into the pot than the fried Qingpai vegetables and cook until it is hot, then add Sichuan pepper and dried chili peppers, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut to stir-fry together.

5. Add an appropriate amount of clear broth or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

6. Put the fish head and fish steak into high heat and cook for 10 minutes to boil out the umami, and the soup will be white after boiling.

7. Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, and pour a little hot oil on the fish fillets.

1. Ingredients required: sliced fish, fish bones, egg white, boiled fish to make rock cavity sauerkraut buns, chicken essence, a little pepper, green onion, ginger.

2. Kill and clean the grass carp and decompose the whole fish: cut the thick part of the grass carp into large pieces with oblique blades (not too thin, the thickness of the left and right sides is good); Remove the head, tail and steak of the fish as ingredients for making soup. Wash and slice the ginger, cut the green onion diagonally into sections, peel the garlic cloves, wash and cut the coriander and shallots into sections for later use.

Add some ginger, cooking wine, eggs, pepper slightly and marinate, pour 1 teaspoon of oil and stir well, let the jujube potatoes stand for about 10 minutes for later use.

3. Heat the wok and fill the oil, fry the pepper and dried red pepper over medium and low heat, and remove the oil for later use; Add ginger slices and garlic to stir-fry until fragrant, pour the sauerkraut into the pot and stir-fry together until the fragrance overflows, add an appropriate amount of water, add the mash juice and boil.

4. Pour the fish head, fish tail and other soup materials into the pot to boil the fragrance, try the taste, add sugar and salt as appropriate (add salt as appropriate if the sauerkraut has a salt taste), pour the pickled fish fillets into the pot, blanch them until they change color and break off, get out of the pot, and pour the soup with fish fillets into the insulated casserole. Spread the fried peppercorns and dried red pepper segments on the fish fillet, sprinkle the chopped green onion and coriander, and pour 1 tablespoon of oil on it, and the fragrant sauerkraut fish can be served.

1. Ingredients: 2000 grams of carp, 150 grams of sour cabbage, auxiliary materials: 250 grams of soybean sprouts, seasoning:

10 grams of shallots, 5 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of white-skinned garlic, 4 grams of chili pepper (red, pointed, dry), 30 grams of lard, 5 grams of sugar, 3 grams of ginger, 3 grams of pepper, 10 grams of salt, 50 grams of sesame oil.

2. Method: (1) Remove the scales, gills and internal organs of the carp and wash it;

2) Wipe the washed fish with salt inside and outside the fish body and marinate for half an hour;

3) Wash and chop the pickled cabbage;

4) Cut the green onion into inch pieces, and prepare chopped green onions.

5) Put 1300ml of water in a pot and bring to a boil, add salt, monosodium glutamate, minced ginger and soybean sprouts and cook for 3 minutes;

6) Then put the pickled cabbage, sugar, lard and garlic slices to boil, boil the carp for 15 minutes, put it in the soup bowl, sprinkle pepper and pour sesame oil;

7) Sauce such as soy sauce, minced chili pepper, chopped green onion, sesame oil, etc., dip and eat.