What are the materials and methods of homemade sauerkraut fish, and what is the method of sauerkraut

The practice of sauerkraut fish home-cooked recipes.

Sauerkraut fish is a very popular dish of the public, and the soul of sauerkraut fish is nothing more than its sour side dishes and smooth fish, which together make all diners want to stop. Next, I will introduce you to some ways to make sauerkraut fish.

When making sauerkraut fish, we can choose grass carp as the main ingredient, and then pair it with some other side dishes, such as sauerkraut, soybean sprouts, enoki mushrooms, chopped pepper and ginger slices and so on.

First, we will bone the slaughtered grass carp, and then slice the meat into a consistent thickness and blade. The bones and heads are placed separately from the flesh in a dish, and they are cleaned and drained. When marinating fish bones, we can add salt, egg white, water starch, ginger slices, cooking wine, pepper, and chicken essence to stir well, so that the fish can be smooth and tender.

Clean the side vegetables bean sprouts and enoki mushrooms, change the sauerkraut into small pieces, cut the pickled pepper into small grains, and cut the ginger into thin strips.

Bring water to a boil, blanch the enoki mushroom sprouts and put them in a large pot. Heat the oil again, when the oil temperature is six or seven hot, put in the fish bones and fry until golden brown on both sides, then add an appropriate amount of water to boil the fish bones until soft, the soup becomes thicker and whiter, and then use a sieve to filter the fish residue bones and pour them out.

Clean the pot, then add the sauerkraut to fry until fragrant, then add an appropriate amount of cooking oil, add pickled pepper and ginger slices to stir fragrant, add a thick white fish bone soup base to boil, and then add an appropriate amount of salt, chicken essence, pepper, white vinegar and pickled pepper water to boil, and finally put down the fish piece by piece, cook the fish and pour it into a basin with side dishes.

Prepare some dried chili peppers, spread the peppercorns on top of the fish, heat the oil, wait for the oil temperature to be hot, and then pour the hot oil on the peppercorns and dried chili peppers to burst out the fragrance, a delicious sauerkraut fish is made in this way.

How to make sauerkraut fish: prepare the ingredients for sauerkraut fish bought in the supermarket; A grass carp, go to the gills and scales to wash it, chop off the fish head, from the tail of the fish to the direction of the fish head with one hand flat pressure to the direction of the head, kick the fish on both sides of the fish, chop the fish bones in the middle of the gills and put the bones together, put the fish fillets into the hopper and put three grams of salt, add water to pinch and wash the water by hand, pour the pickled fish in the bag into the hopper, grasp the dry water with your hands, clean the materials, mince the garlic, cut the green onion white, break the dried red pepper, chop the chive leaves and start the pot, put the ginger into the pot, put the fish head, fry the fish bones in medium heat until it changes color, In addition, prepare a pot of boiling water, put in the sauerkraut seasoning package and fry it together with green onions, white bell peppers and fish bones, pour boiling water for about two minutes, burn the fish soup on high heat to a whitish color, then turn to medium heat, put in the marinated fish fillet, and then cook for three minutes, the fish will change color and be cooked, and it can be put on a plate.

Answer fish, sauerkraut, green onions, ginger, garlic, coriander, chili, etc. The meat of the fish is fresh and tender, it is one of the indispensable meats on the table, and the main raw materials for making sauerkraut fish are fish and sauerkraut, the fish should be scraped clean first, and then cut into fish fillets, and marinated in cooking wine, salt, ginger, etc., which can be fishy and seasoned. Sauerkraut can be washed several times, and it should not be too sour, as too sourness will cover the umami of the fish.

This is the information you have found.

Prepare fresh fish, then remove the fish scales, then you need to cut some mouths on the surface of the fish, add green onions, ginger, garlic and chili to marinate for a period of time, and then rinse it with running water, then heat the oil, add Sichuan peppercorns, star anise, green onions, ginger, garlic, and put the fish in after the fragrance bursts, and then put the sauerkraut in, and then add some dried chili peppers, and cook for about 30 minutes.

Fish, sauerkraut, green onions, pickled peppers, starch, salt, egg whites, chicken juice, and white pepper are needed. Add pepper, cooking wine, starch, and salt to the fish fillet, marinate for 10 minutes, stir well, then heat the oil, put in the pickled pepper, make tea, green onions, stir-fry the fragrance, add some broth, sprinkle with pepper, put in the fish fillet, cooking wine, add some water and simmer for a while.

The preparation and ingredients of sauerkraut fish are as follows:

Ingredients: 1 grass carp, 100g pickled cabbage, 30g pickled pepper, 10g ginger, 5g green onion, 10g garlic, 3 dried chili peppers, 1 egg, 5g white pepper, 10g cooking wine, 5g sugar, 5g chicken powder, appropriate amount of white vinegar.

Steps: 1. Prepare a grass carp, remove the internal organs and gills, and then enter the knife from the tail of the fish, push forward along the sternum of the fish, cut the fish in half, and then cut the other half in the same way, the sternum of the fish will be cut off naturally, and finally clean the black membrane on both sides of the fish belly.

2. Cut off all the fish bones on both sides of the fish belly, slice the fish meat with an oblique knife on the tail, and try to cut it as thin as possible.

3. Marinate the sliced fish fillets with salt, white pepper, eggs, starch, cooking wine, appropriate amount of oil, and 10 minutes.

4. Chop the fish head and fish bones into pieces and put them on a plate for later use.

5. Wash the pickled cabbage, wring out the water and cut into thick strips.

6. Cut the pickled pepper into sections, coarse ginger shreds, garlic slices, dried chili peppers into oblique slices, and chop the green onions.

7. Wash and wipe the pot dry, put an appropriate amount of oil into the pot, put in the fish head, tail and fish bones, pour in an appropriate amount of cooking wine, and fry until golden on both sides.

8. After the fish section has no head and the fish bones are fried golden brown, add an appropriate amount of water, bring to a boil over high heat, and cook until the soup turns milky white.

9. Put the fish head and bones into a bowl, and put the soup into another bowl for later use.

10. Put a small amount of oil into the pot, and when it is hot, add ginger and garlic, pickled pepper, and fry until fragrant. Pour in the pickled cabbage and continue to stir-fry.

11. After the pickled cabbage is stir-fried until fragrant, pour in the fish soup on the side of the reserve. Add an appropriate amount of salt, sugar, chicken powder, pepper, white vinegar, and bring to a boil over high heat.

12. After the soup is boiled, pour in the marinated fish fillets and cook for about 2 minutes. Pour all the boiled fillets into a bowl with the fish head and bones.

13. Wash the pot again, add an appropriate amount of oil and dried chili peppers and fry slowly over low heat until fragrant, pour on the fish fillet, sprinkle with chopped green onions, continue to heat the oil in the pot, and sprinkle it evenly on the fish fillet after the green smoke rises.

The recipe and recipe of authentic sauerkraut fish are as follows:

Tools Ingredients: sea bass fillet, sauerkraut, beer, salt, chicken powder, white pepper powder, sesame oil, green onion ginger garlic powder, egg white, corn starch, green onion ginger garlic, sour radish slices, Sichuan pepper, dried chili pepper, water, knife, pot, basin, bowl, plastic wrap, refrigerator.

1. Two sea bass, when you buy fish in the market, you can ask the fish stall to help you get the slices, separate a bowl of fish fillets, and a bowl of fish head and bones.

2. The fish head and fish bones are slightly marinated with cooking wine, salt, pepper, ginger, onion and garlic powder, and some leftovers with bones can also be left together to make soup.

3. Heat the oil in a pan and stir-fry the ginger slices until fragrant.

4. Throw all the fish heads and bones into it and fry until golden brown on both sides.

5. Poke the fish like this into slag, the more broken the better, and stir-fry a few times.

6. Pour in the freshly boiled boiling water, cover the lid after the fire boils, turn to low heat, and boil for 30 minutes.

7. Isolate the fish residue.

8. Get a pot of super white fish stock.

9. Wait for half an hour for the fish soup to boil before processing the fish fillet. Each fillet is gently scrubbed under tap water to wash away all the fishy mucus from the fillet. The more transparent the fillet is, the better.

10. Soak the fish fillets in water for 15 minutes.

11. Drain out the soaked fish fillet, do not need to squeeze out the water of the fish fillet, the fish fillet can not be seen in the bowl, put 1-2 spoons of beer about 15 grams (depending on the amount of fish fillet), salt, chicken powder, pepper, sesame oil, ginger, onion and garlic powder, mix out the fish fillet clockwise, do not catch it with your hands, it will catch the fish fillet rotten.

12. The mixed fish fillet should look like this.

13. Add an egg white to the mixed fish fillet, mix well, and finally add about 5g of corn starch, seal the bowl with plastic wrap and put it in the refrigerator for more than half an hour.

14. Heat the oil in a pan and stir-fry the ginger slices, green onions, garlic and a small handful of peppercorns.

15. Pour in the sauerkraut and fry dry, add the sour radish slices, and fry until fragrant.

16. Re-boil the fish soup that was boiled before, pour it into the sauerkraut pot, cook for about ten minutes until the sauerkraut is flavorful, and take out the sauerkraut and put it at the bottom of the bowl.

17. There is a pot of sauerkraut soup without residue left. Re-boil, pour all the fish fillets into it, just pour the first minute of the fish fillet do not fiddle, and then you can use a spoon to gently push it. When the fillets are all white, they are cooked.

18. Scoop up the fish fillets and put them on top of the sauerkraut just now, and pour in the soup. Take a small pot of hot oil, stir-fry dried chili peppers, Sichuan peppercorns, and white sesame seeds, and fry the white sesame seeds until golden brown, then pour them on the fish soup and you can eat.

The steps and ingredients for making sauerkraut fish are as follows:Tools Ingredients: kitchen knife, wok, chopping board, bowl, salt, chicken essence, monosodium glutamate, starch, fish, cooking oil, sauerkraut, garlic, chili, pepper, bean sprouts, greens, cucumber, white sesame seeds.

1. Put the cleaned fish fillets into salt, chicken essence, starch, grasp and mix evenly, and finally put in cooking oil to lock in the moisture.

2. Blanch the bean sprouts, greens, and cucumbers, remove them and put them at the bottom of the bowl.

3. Heat oil in a pan, fry the fish bones until golden brown on both sides, and remove the spare brother shed.

4. Stir-fry the sauerkraut to get out the water vapor, then add cooking oil, chili pepper and garlic and stir-fry.

5. Heat oil in a pot, put the fried fish bones into the pot, then add boiling water, wait until the soup turns white, then add sauerkraut, salt, chicken essence, monosodium glutamate to taste, remove and spread into the bottom of the bowl after cooking.

6. Finally, add the fish fillet, pour it into a bowl after cooking, and sprinkle with minced garlic, chili pepper and Sichuan pepper.

7. Finally, pour hot oil, sprinkle white sesame seeds, and the delicious sauerkraut fish will be ready for filial piety.

To make sauerkraut fish, the grass carp must first be washed and cleaned, and the black membrane in the belly of the fish needs to be scraped, and fathead fish, sauerkraut, ginger, garlic granules, dried red pepper, Sichuan pepper, salt, shallots, egg whites, and starch are needed.

Slaughter and clean the fathead fish, put the sliced fish fillets into a large bowl, add a little salt, pepper, minced ginger, and 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. Sauerkraut cut into sections, a little red pickled pepper.

Add rapeseed oil to the wok and stir-fry chives, ginger and 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 1 tablespoon of oyster sauce and 1 tablespoon 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 after the soup Liang Sou boils slightly, pour the soup and fish fillets carefully into the basin together.

Introduction to sauerkraut fish

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, known 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.

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. Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients. There are different opinions about the history of sauerkraut fish, and it cannot be verified, and it has been passed down later, and the production methods are also different, but the taste is basically the same.

Ingredients for sauerkraut fish: green onion, ginger, garlic, salt, dried red pepper, Sichuan pepperGreen peppers, white pepper, starch, egg whites.

The steps to make sauerkraut fish are as follows:

1. Cut the sauerkraut into pieces and set aside.

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 and slice it into fillets.

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

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

6. Wash the head and bones of the fish and set aside the blood stains.

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

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

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

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

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

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

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

14. Bring the fish soup to a boil over high heat, and add the fish fillets little by little.

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

16. 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. The ingredients are all available: mountain pepper, ginger, green onion, garlic, dried chili, Sichuan pepper, Pixian bean paste, sesame.

2. Method: Wash the carp to scale, gills, abdomen, and internal organs, remove two fish flesh with a knife, split the fish head, and make the money bone into blocks. Wash the pickled cabbage and cut it into sections.

3. Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green cabbage 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.

4. Cut the fish into centimeter knife 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.

5. After boiling the soup in the pot, 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.