How do you cook sauerkraut fish and taste good? How do you make delicious sauerkraut fish?

Standard practice for sauerkraut fish.

Ingredients: Seasonings: slices of green onion, ginger and garlic, wild pepper, Sichuan pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, corn starch, chili oil, cumin powder;

Ingredients: herring, carp or grass carp; Sauerkraut;

Method: The first step: separate the bone and flesh from the middle of the back of the fish from head to tail, and then cut the fish into slices, and then put the fish fillets into a little water, a little salt monosodium glutamate, cooking wine, corn starch, and starch, so that the fish fillets will be tender, and the fish fillets must be caught by hand to a very slippery state, and the fish fillets are done;

Step 2: Cut the fish bones into pieces, put them together with the sauerkraut, start to move the pot, put half a spoon of oil and vegetable oil in the pot, heat to about 90 degrees, put in the condiments, green onions, ginger and garlic, and peppercorns to fry until the fragrance comes out, and then put in the fish bone sauerkraut, stir-fry, two minutes, it will be more fragrant, after the fish bone sauerkraut, put in boiling water, or stock according to the proportion to master, look at the fish bone sauerkraut, how much fish fillet, and you control how much water to put in, but you must pay attention to the water can not be put too little, too little will be salty, Too much tasteless, about eight centimeters above the sauerkraut bones, add wild pepper, whole or chopped.

Step 3: Boil the water over high heat until the water boils for about three minutes, take out the fish bone sauerkraut with a colander spoon, and leave the soup in the pot for seasoning, often the taste in the soup is not sour and hot enough, not salty, add a little white vinegar, burn the soup to tumble, put the prepared fish fillets into the boiling soup and gently push it with a spoon, remember not to stir hard, that will break the fish fillet, after the fish fillets are blanched, gently pour the fish fillets with soup into the utensils of the sauerkraut fish bones that have been out of the pot, and then spread the loaded sauerkraut fish evenly with a spoon;

The last step: sprinkle some cumin powder, Sichuan pepper, green onion, garlic slices on the fish fillet, put the chili oil in the pot to boil to a high temperature, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

The amount of spices added in this last step can be adjusted according to personal taste.

Sauerkraut fish was first produced in Sichuan, and it is made with grass carp and Sichuan's unique sauerkraut. At the beginning, this dish was the most common dish among the Sichuan people's common dishes, and later became famous throughout the country for its unique taste, so in Sichuan restaurants all over the country, we can always eat delicious sauerkraut fish. However, many people who like to eat sauerkraut fish do not make their own fish and the meat is not tender at all, and it does not have the same taste as that made in Sichuan restaurants.

There is a way to make sauerkraut fish, remember Lu Meng's trick, the fish meat is tender and not broken, and the sauerkraut is crisp and refreshing.

For me, who loves sauerkraut fish, it is necessary to learn how to make this fish, so I specially consulted a Sichuan chef. From the chef**, I learned some tips for making sauerkraut fish, and I also tried to use these skills to make a few sauerkraut fish, although the taste of the made, not as good as the chef's taste, but as a home cooking, the taste is still very good, if you are also interested in these skills, follow me to learn it.

Sauerkraut fish】 Ingredients】 Grass carp, sauerkraut, cooking wine, starch, egg, dried chili, Sichuan pepper, green onion, ginger, garlic, coriander, salt, monosodium glutamate, pepper and other condiments.

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1. First of all, we have to go to the supermarket to buy a fresh live grass carp, and after buying, we will directly ask the fish killing master to help us kill it, cut it into fish fillets and bag it, so that it is convenient to make it after going home. At the same time, buy some Laotan sauerkraut, don't buy packaged plastic sauerkraut, plastic bag packaged sauerkraut, the taste of the fish is very undelicious. After buying the fish at home, we need to marinate it, add salt, cooking wine, green onions, ginger to the fish, marinate for 15 minutes, and then clean the marinated fish with water twice, then add a small amount of starch, beat in an egg and stir evenly, and the preparation of the fish is ready.

2. Wash the sauerkraut twice with water, change it into small pieces for later use, and remember not to chop the sauerkraut too much. Heat the oil, add two tablespoons of cooking oil to the pot, wait until the oil temperature is 6 hot, add green onions, ginger and garlic to the pot to stir-fry, and then put the prepared sauerkraut into the pot for stir-frying and heating, remember to use low heat to stir-fry, so that the fragrance of the sauerkraut can be better stimulated, and at the same time, add dried chili peppers to fry the fragrance together, and then stir-fry the fried sauerkraut for later use.

3. Boil water, add a large bowl of water to the pot, wait for the water to boil, and then put in the fish head and fish bones to boil the fish soup. When the fish soup is boiled thick and white, remove the fish bones and head, and add MSG, pepper, salt and other seasonings to the eggplant fish soup to taste. At this time, you can put the stir-fried sauerkraut, as well as the marinated fish, put it into the pot for boiling, remember to use low heat, so that the boiled fish will be more tender, and when the fish is cooked to a slight roll, add a small amount of coriander to the pot to enhance the flavor, and the fragrant sauerkraut fish can be eaten out of the pot.

1. Method 1 of sauerkraut fish: cut the fish into thin slices and marinate it for an hour with salt, green onion and ginger wine juice, extremely fresh soy sauce, pepper powder and starch. Heat the pan with cold oil, add the green onion and ginger and stir-fry until fragrant.

Stir-fry the sauerkraut together. Infuse the bone broth and bring to a boil. Add the bones, tails.

Bring to a boil, boil the fish slices together, add the soy sauce, salt, cooking wine, and chicken essence after the soup boils, stir well and put it in a larger bowl. Stir up another pot, add oil, stir-fry peppercorns until fragrant, and then pour in the boiled sauerkraut fish.

2. Sauerkraut fish method 2: grass carp scrape the scales, remove the internal organs, wash, chop off the head, and cut the fish meat into about centimeter fillets. Add the cooking wine, starch, white pepper and a pinch of salt and marinate for 15 minutes.

At the same time, cut the Sichuan kimchi into thin strips and squeeze out the juice. Cut the wild pepper into pieces and set aside. Stir-fry the ginger slices and garlic in a hot pan, and stir-fry the wild pepper and Sichuan kimchi until fragrant.

Add the minced pickled radish (pickled vegetables, no must), chicken essence, sugar, white pepper, salt and water (the amount of water is at the level of the fillet) and bring to a boil. Fill the marinated fillet. If it's a whole fish, you have to put the fish bones and fish heads and other hard-to-cook parts first, boil until nine mature, then put the fish fillets, cook for two or three minutes, and the fish fillets can be cooked thoroughly.

Once served, pile the fish fillets in a bowl slightly above the soup noodles, sprinkle a little garlic on the fish fillets, and pour a little hot oil over the garlic slices for a more fragrant taste.

3. Method 3 of sauerkraut fish: remove the scales and internal organs of the grass carp, and rinse it with water. Chop off the head of the fish, Qi Xian used a knife to slice the fish along the bones.

Slice the hard spines of the fish's abdomen. Use a knife to slice the fish in the direction from the head to the tail of the fish, add an egg white, a spoonful of salt and cooking wine and marinate for 20 minutes. Cut the head of the fish, cut the bones and belly of the fish into pieces and use cooking wine to remove the fishy smell.

Cut the sauerkraut into small pieces, cut the red and green peppers into rings, chop the pickled peppers, cut the green onions into sections and slice the ginger. Put oil in a pot and cook until it is 6 hot, add half of the green onion and ginger and stir-fry until fragrant. Add the fish head and fish bones and fry until the surface is slightly yellow, add boiling water, pour in a tablespoon of cooking wine, boil over high heat, skim off the foam and continue to cook until the soup is white.

Remove the fish head and bones and leave the soup for later use. Put oil in the pot, heat it, add the remaining green onions, ginger and peppercorns, and fry over low heat until fragrant. Put oil in the pot, heat it, add the remaining green onions, ginger and peppercorns, and fry over low heat until fragrant.

Remove the fried green onions, ginger and peppercorns. Put the pickled peppers in the pan and stir-fry a few times. Add the sauerkraut and stir-fry, add the boiled fish broth, and bring to a boil over high heat.

Once the sauerkraut is cooked, remove it and place it in a bowl. Bring the soup to a boil, sprinkle the fish fillets into the pot by hand, and boil the fish stock over high heat to cook the fish fillets. Pour the fillets into a bowl along with the soup.

Boil a spoonful of hot oil, pour into a bowl of fish and sprinkle with red and green pepper rings to garnish.

How to cook with sauerkraut fish ingredients.

First of all, prepare ginger, green onions, sauerkraut fish packets, and black fish. Slice the ginger and cut the green onion into sections. Wash the black fish, handle the bones and fillets, and open the slices to the side for later use.

Open the pickled fish bun in the sauerkraut fish bun, pour it into the bowl where the fish fillets are placed, add two spoons of cooking wine, stir well, and set aside to marinate for 10 minutes. Add oil to the pan and heat. Put the marinated fish fillets in a pan and fry them until they are slightly golden brown, then turn them over to the other side and continue frying.

During the frying process, gently stir to prevent the fillets from sticking to the pan. After the fish fillets are slightly golden on both sides, add green onions and ginger slices, stir-fry slightly, and add an appropriate amount of hot water and cooking wine. Cover the pot and cook for 10 to 15 minutes, then add the sauce packet in the sauerkraut fish packet and continue cooking.

At this time, start another pot, add a little oil, put the sauerkraut fish packet in and stir-fry slightly until the fragrance is stir-fried, then add the sauerkraut to the fish broth and continue to cook for 3-4 minutes. Depending on the taste, you can put in the spicy bun appropriately. After adding the spicy buns, cook for 1-2 minutes and then remove from the pan.

How to make sauerkraut fish.

Above we introduced how to make sauerkraut fish with sauerkraut fish packets, so let's talk about how to make a sauerkraut fish in detail. First of all, we need to clean the prepared black fish, separate the fish bones and fish slices, put them aside and drain the water for later use, add an appropriate amount of white pepper, salt, egg white and starch, pinch evenly with our hands and set aside, and set aside to marinate for 20 minutes. Rinse the sauerkraut and mustache, pinch the water dry with your hands, cut it into small pieces with a knife and put it on a plate for later use.

Slice the ginger and green onion diagonally, chop the garlic with a knife, and cut the green and red peppers into small rings for later use. Clean the soybean sprouts, boil the soybean sprouts in the pot, blanch the soybean sprouts in the pot for a while, then remove and drain. After draining, put the soybean sprouts in a pot and stir-fry in oil.

After stir-frying slightly, remove from the pan and put aside for later use. Add oil to the pot, heat, add the green onions, ginger and garlic prepared in advance and stir-fry until fragrant, pour in the fish head and fish bones and stir-fry, fry until slightly discolored, add cooking wine to remove the fishy smell, and fry until it changes color. Add the sauerkraut prepared in advance to the pot and continue to stir-fry, after stir-frying evenly, pour enough boiling water into the pot and bring to a boil over high heat, turn to medium heat and cook for 15-20 minutes according to the amount of fish soup in the pot.

Wait until the soup is thick and add the seasonings. Then remove all the ingredients from the fish bones and sauerkraut soup and put them on top of the soybean sprouts that have just been stir-fried. Then continue to boil the fish soup over high heat, put in the marinated fish fillets one by one, turn off the heat when the fish slices are cooked, and pour the fish fillets and fish broth into a bowl.

Finally, we pour an appropriate amount of oil into the pot to heat, pour all the chili flakes into the stir-fry, fry until fragrant and change color, then take out and put it on the fish fillet, pour the oil in the pot directly on the fish fillet, and the sauerkraut fish is finished.

To make sauerkraut fish, you can first buy a black fish, prepare some sauerkraut, eggs, white pepper, green onions, peppercorns, peppers, salt, starch, and then process the fish, remove the fish scales and cut into slices, do not throw away the fish bones and fish heads, rinse several times repeatedly to make soup, slice the fish after washing the state, slice it after washing the state, the blade should be sliced down a little bit towards the tail, pour the fish into a clean water bowl, and then add salt to pinch repeatedly, and then rinse back and forth with water, be sure to wash it cleanly, In this way, it can be more refreshing, add white pepper and salt to the bowl and prepare half an egg white, some dry starch, put the fish fillet in and marinate evenly by hand for 20 minutes, shred the sauerkraut and put it in the hot water and take it out, pepper and pepper cut into circles, ginger slices, fish bones, fish head, fish skin are all ready, rinse the pot with water, put oil in the pot, put garlic, ginger, shallots on it and fry fragrant, and then fish tail, fish bones, fish skin, fish head put down and stir-fry for a minute or two, Then put in the sauerkraut and fry for a minute to start adding boiling water, after the boiling water is added, cover the lid and boil over high heat, marinate the thin fish fillet, put it into the pot and boil it eight times when it is ripe, start to turn off the fire, put the fish fillet in, and pour the filtered fish soup into the bowl, and then prepare a pot, put the oil in, add Li Ji into the pepper, pepper, burn it over low heat, wait until the color turns red, slightly golden and take it out, put the pepper pepper on the wide slice of the fish book, prepare some green and red peppers, etc., pour it on the fish when the oil smokes, So that it can be eaten.

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 slain fish and put the flesh under the bones of the fish. Slice the fish skin side down, slice it obliquely into a fillet about a centimeter thick, and chop the fish steak into pieces about 5 cm long;

3 Wash the sauerkraut, drain the water from the clothes, cut into sections and set aside;

4 Add cooking wine, starch, egg white and salt to the fish fillet;

5 Mix the fillets well and marinate for 15 minutes;

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

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

8 Add an appropriate amount of clear broth 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 boil the umami and come out;

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, 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, burn a little pepper oil and pour them on the fish fillets.

Tips: 1 Grass carp is usually used to make sauerkraut fish, the meat is relatively fatty and tender, and black fish is also a good choice.

2 You can add vegetables such as vermicelli, bean sprouts, and enoki mushrooms to the sauerkraut fish soup;

You can also use the sauerkraut fish soup boiled in the fish steak as the bottom of the pot, which is the sauerkraut fish hot pot.

3 You can also skip the sauerkraut first, and directly put the fish into the fillet, but you have to put out the fish first and then the fish fillet, which can better keep the fish fillet fast and not easy to fall.