Let s talk about it, how do you think sauerkraut fish is delicious and nutritious?

Sauerkraut is best soaked at home, and the kind you buy has additives and flavors in bags, which is not reliable. Sauerkraut should be put enough, generally there are more people who eat sauerkraut than fish, and fish bones should be boiled with sauerkraut, and ginger or something can not be missing. Then scoop up the fish bones, etc., and put the remaining soup in the pot, put the sliced fish (as thin as possible, with egg whites and light powder) and cook until it is just cooked.

Finally, add oil to the pan and stir-fry the dried chili peppers and peppercorns and pour them into the fish.

The meat of black fish is delicious, with few spines and a relatively small head, which is suitable for making sauerkraut fish. The body of the fathead fish can also be used. When marinating the fish, in addition to adding starch chicken essence salt.

You can add some cooking wine, fresh soy sauce, pepper, and grasp the flavor evenly. Be sure to use high heat when stir-frying sauerkraut! Burst with fragrance!

Once the fillets are out of the pan, sprinkle with minced garlic and chopped green onions, and pour over the hot chili oil.

When you make it, add green onions, ginger, garlic, dried chili peppers, and peppers to stir-fry in the pot, and stir-fry them in lard will be more fragrant. Then add sauerkraut and fry, then fish head and tail fish bones, add water or stock first, put the fish fillets when the water is boiled, spread the fish fillets one by one on top, change color, and cook for a long time and are fragile.

Grass carp or silver carp over two catties are too small and have no meat. After simple cleaning, the code tastes: green onion white segments, ginger slices, a small amount of salt, cooking wine, white pepper, fish slices can add a small amount of starch and egg white and mix well. When boiling the soup base, you can add cooking wine, ginseng or something.

The soup base is important! You can use nutritious ingredients such as beef bones, pork bones and old hens to make broth, and add a variety of precious medicinal materials: mountain ginseng, codonopsis, wolfberry, jujube and other tonics, which have very high nutritional value.

Slice the fish with a knife, add pepper, slight salt, a small amount of starch, marinate in cooking wine, and add half an egg white, the fish fillet will be more tender when cooked.

Sauerkraut slices boil water for 2 minutes to remove the saltiness, chop the pickled pepper, put oil and ginger slices in the pot, fry the sauerkraut until fragrant, add pickled pepper and water, boil until fragrant, add salt and monosodium glutamate to taste, and finally put a little white vinegar to adjust the sourness before starting the pot.

Buy bone slices without bones, and when the soup boils, pour them directly into them, and the fish will turn into rolls, which are tender and delicious.

Learn to make sauerkraut fish, delicious and delicious.

Sauerkraut fish is a Sichuan dish that many people love very much, sauerkraut fish is also called sour soup fish, it is mainly made of grass carp, with kimchi and sauerkraut. The taste of sauerkraut fish is very sour, and it is very good to eat, which has the effect of increasing appetite. And grass carp is also a very healthy fish, it is very rich in protein, and the fat is also very low.

In addition, sauerkraut also has an appetizing effect, so it is very suitable for eating sauerkraut fish in a season like summer, which is easy to make people lose their appetite. The preparation of sauerkraut fish is actually not difficult, and it can be made at home, and whether it is eaten at home or treated, it is very suitable. <>

If you want to make sauerkraut fish, you must first prepare the fish, and you can choose your favorite grass carp and black fish for the type of fish. If there are children at home, you can also choose a fish with fewer fish bones, such as Longli fish and pangasius, so that children are not easy to be stuck by fish bones when eating, and the taste of such fish is also very delicious, which is very suitable for children to eat. Moreover, pangasius and dragon fish are very low in fat and very high in protein, so they are also very suitable for women to eat.

Wash the prepared Northeast sauerkraut with water, squeeze out the water, and cut it a few times with a knife. Then prepare the ginger, garlic, green onions, and dried chilies. Once the fish has been washed, it can be cut into small pieces or put in whole pieces.

At the same time, you can also prepare some side dishes that you like to eat, such as bean sprouts and potatoes. Put the prepared sauerkraut into the pot and stir-fry a few times, wait until the aroma of the sauerkraut comes out, you can put the dried chili, green onions, garlic and bean paste into the pot and fry together, after cooking, you can put the fish in it, add water and cook it together. <>

During the cooking process, you can also put some vegetables that you like to eat, so that it also tastes like a hot pot, and it is also very suitable for eating when you are gathering with friends. After eating the sauerkraut fish, you can also cook a handful of noodles in the pot, so that not only is it very full, but the cooked noodles taste very delicious.

Sauerkraut fish should first be boiled in clean water, directly cooked and then scooped up and placed at the bottom of the pot, and then began to cook sauerkraut, because the longer the sauerkraut is cooked, the more fragrant it is, so after putting the taste of sauerkraut, it is poured together with the fish, so that the meat is very tender, and the fragrance of sauerkraut is also stimulated.

The method is: put the wok on the stove and light the fire, pour the salad oil into the pot and burn it until it is hot, put in the garlic and sauerkraut in oil, wait for the sauerkraut and garlic to fry until fragrant, put in the cold bone broth, a teaspoon of cooking wine, wild pepper, Sichuan pepper, dried chili, sprinkle a little salt into the fish fillet and grasp it well, and then pour it into the pot and cook until the soup is yellow-green, you can put in the chicken essence, lard, pepper, and put it in the soup bowl and you're done.

Prepare a grass carp, has been slaughtered in advance, first chop off the head of the fish to remove the teeth, the teeth are the most fishy parts of the grass carp must be removed, chop the fish head into small pieces, along the back of the fish on both sides of the fish slices down, chop the fish bones into small pieces, the fish bones are also chopped down into small pieces and put together with the fish bones, and the fish meat oblique blade into uniform slices for later use.

Add a spoonful of salt to the fish bones, pour in some cooking wine to remove the smell, grasp and knead it with your hands for a while, use the permeability of the salt to remove the blood water on it, put the fish bones into clean water and wash them, squeeze out the water, and then use the same method, add salt and cooking wine to the fish, repeatedly grab and knead the blood water inside, wash the fish fillets, squeeze out the water and set aside.

Prepare 200 g of sauerkraut, remove the roots and cut into small pieces.

2.Let's marinate the fillet.

Add 2 grams of salt to the fish fillet, a little sugar to improve the freshness, 1 gram of pepper, 5 grams of cooking wine to remove the smell, grab and mix until the fish fillet absorbs all the juice, put in an egg white, the egg white can make the fish fillet taste more tender, and then grab a small handful of starch, continue to mix well and marinate for 10 minutes, the starch can lock the moisture in the fish fillet and keep the fish fillet fresh and tender.

3.Now let's start preparing the excipients.

Prepare a small handful of wild peppercorns and cut into rings.

Prepare a piece of ginger and cut into shreds.

Prepare a few cloves of garlic and cut into slices.

Prepare a few pickled peppers and cut them into rings, mainly for color matching.

Prepare a few shallots, wash them and chop them into finely chopped shallots.

4.Blanch the sauerkraut.

Boil water in a pot, put the sauerkraut in cold water, boil for about 2 minutes, pour it out, rinse it with water, drain the water and set aside.

Heat the pot, add a little base oil, add wild pepper, ginger shreds, garlic slices and stir-fry together, after the garlic fragrance is fried, pour the sauerkraut into the pot and stir-fry for about 2 minutes, fry the water in the sauerkraut, so that the sauerkraut will taste more crisp, and pour it out for later use after the sauerkraut is dry and fragrant.

5.Fry the fish head below.

After boiling oil in the pot and fully moistening the pot, pour out the hot oil and add cold oil, pour the fish bones into the pot, keep shaking the pot to heat it evenly, keep the low heat and turn it over frequently, until the fish bones are fried until they are golden brown, so that the soup we stew will be thick and white.

After the fish bones are fried, pour the sauerkraut into the pot, turn on high heat and stir-fry evenly, pour in an appropriate amount of boiling water, add 2 grams of salt, 2 grams of chicken powder, a little sugar to enhance freshness, 1 gram of pepper, 10 grams of white vinegar, white vinegar can soften the fish bones and release the nutrients inside, stir to dissolve the seasoning, turn on high heat and simmer for 10 minutes to stew the fish soup thick and white.

After 10 minutes, remove the sauerkraut and fish bones and place them on the bottom of the plate.

Boil the soup in the pot again, put the marinated fish fillets into the pot in turn, turn on low heat and cook for 30 seconds, the fish fillets can be boiled after they become white, the fish fillets can not be boiled for too long and are easy to cook old, otherwise the taste is not tender, put the fish fillets on a plate, sprinkle with red pickled peppers and green onions and wait for the oil.

When the oil temperature rises to 70%, pour the hot oil on top of the pickled peppers and green onions to stimulate the fragrance, and it is delicious.

Well, a sour, smooth and tender home-cooked dish of sauerkraut fish is ready.

When I make sauerkraut fish, I will buy a seasoning package for sauerkraut fish, clean up the grass carp, cut it into slices, and operate it according to the instructions, because there are a lot of seasonings for sauerkraut fish, and we can't prepare them at home.

Sauerkraut fish is delicious and easy to operate. Choose a fish with fewer spines, clean and slice it. Put oil in a pan, stir-fry the sauerkraut, pour in a little water and bring to a boil, and put the sliced fish in it. Add some seasonings and simmer for about 20 minutes.

Clean the fish. Slice thinly. Marinate with cooking wine, green onion and ginger. Heat oil in a pot, stir-fry green onions, ginger, chili peppers, garlic and sauerkraut, pour in an appropriate amount of water, put the fish fillets in, and simmer over low heat for 15 minutes.

Generally, there is a seasoning, first clean the fish, then marinate, then fry the sauerkraut until fragrant, add water, then put the fish in, boil over high heat, and the sauerkraut fish is ready.

Prepare the grass carp, start the fish fillet, marinate with egg white cornstarch, fry the fish bones to bring out the fragrance, stir-fry with sauerkraut, add water and cook for a few minutes, add the fish fillets to cook, and then add coriander to garnish.

Stir-fry the sauerkraut until fragrant and add it to the soup, then add the marinated fish to the slightly longer soup pot, so that a dish of fish sauerkraut is ready, and sprinkle a little chopped green onion on the pot.

Slice the meat from the tail with a knife under the head and stick to the bone in the middle.

How to make sauerkraut fish, the taste is better, very delicious and delicious?

Method 1. Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onion, 3 grams of Sichuan pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil.

Production process] cut 3 parts on each side of the fish, dry the sauerkraut, cut it into thin strips, chop it with red pepper, and cut it into grains with ginger; 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.

Method two. Ingredients.

1 grass carp. Accessories.

1 pack of sauerkraut fish seasoning.

Sichuan peppercorns to taste. Appropriate amount of green onions.

1 egg white. 5 grams of corn starch.

Cooking oil to taste.

Hot and sour taste. Cooking process.

One hour is time-consuming.

Advanced difficulty. Steps to prepare sauerkraut fish.

Wash the ingredients. Cut the fishtail with a knife.

Make a cut under the fish's head.

Slice the fish from the tail and stick to the bone in the middle to slice the fish.

Then turn over and slice the fish off the other side.

Cut the fish bones into segments.

Place the large slice of fish flat on the cutting board and cut the fish into thin slices with a knife at a 45-degree angle to the cutting board.

Rinse the fillets, control the moisture, and marinate in a marinated fish packet for 5 minutes.

Add an egg white to the marinated fish and mix well with cornstarch.

Stir-fry the sauerkraut in oil for 1 minute.

Add an appropriate amount of water and the remaining ingredients to a boil.

Add the fish head and bones and simmer for 5 minutes.

Remove all the sauerkraut and fish bones from the pot and put them in a large bowl.

Bring the soup to a boil, add the marinated fillets, and spread.

After 15 seconds, pour all over in a bowl.

Sprinkle an appropriate amount of chopped green onion and green peppercorns on the fish fillet.

Heat the oil until it smokes, then pour the oil over the chopped green onion and peppercorns. That's it!

Tips. 1. This practice takes into account the daily situation of the family, and uses the sauerkraut fish seasoning package, which eliminates the trivial procurement and prefabrication process of many seasonings and reduces the difficulty of production.

2. Because of the different cooking times, the fish bones and fish meat are cooked separately to maintain the tenderness of the fish.

1. The freshness of the fish. Generally speaking, the taste of fresh fish and dead fish, the sauerkraut fish made is very different, and insiders can taste it in one bite! So choose live fish.

2. Marinating of fish fillets. After slaughtering and slicing the fresh fish into large uniform slices, rinse and drain them with clean water, put them in a larger container, marinate them with salt, cooking wine, cornstarch and egg whites, and knead them in one direction. Wait until the fish fillets are fully starched, absorb the water, add a small amount of oil and grasp well, and then set aside.

3. Cook the fish. The sauerkraut and fish bones have been stir-fried in advance to make soup, and the sauerkraut has been poured into the fish bowl, leaving only the soup in the pot. At this time, it is necessary to put the fish fillets evenly into the pot, raise them on low heat for dozens of seconds, and then gently push them out of the pot with a spoon, scoop them up with a colander and spread them on the sauerkraut, and then scoop up the soup in the pot, sprinkle with green onions, ginger and garlic foam, etc., and stir-fry them with boiling oil.

The fillets are "raised" in a pot for no more than a minute, and the fillets will be too old after a long time.

4. Another way. The marinated fish fillet is directly oiled for dozens of seconds, spread in the boiled sauerkraut and fish soup, and finally the oil is still bursting.

Now to sum up, if you want the sauerkraut fish fillet to be smooth and tender, you should try to do the following: the fish should be fresh; The knife skill should be good, and the thickness of the fish fillet should be uniform; marinate well, egg whites and cornstarch sizing; The pot time should not be too long, just "raise" it!

Sauerkraut fish, generally the most used are: black fish, grass carp, silver carp, carp. You can try it at home.