Sauerkraut fish is the most authentic way to make sauerkraut fish

Seasoning: Cooking wine.

1. Prepare the required materials. Wash the black fish and sauerkraut and set aside. Slice the meat tightly attached to the bones with a razor blade, slice the skin side down, diagonally into fillets about a centimeter thick, and chop the fish steak into pieces about 5 cm long.

Steps to marinate the fillet: Clean the fillet, squeeze out the excess water, add a pinch of salt, and grasp it with your hands until the fillet feels sticky. Add the egg whites in 2-3 times, after each addition, thoroughly grasp the fish fillets to absorb and then add the remaining egg whites, and continue to catch until there is a sticky feeling.

Then add cooking wine and sweet potato starch to grasp well, marinate for 10 minutes and set aside. Wash the sauerkraut, drain it with water, cut it into pieces and set aside.

2. Heat oil in a wok, add ginger, garlic and pickled pepper and stir-fry until fragrant, then add the chopped sauerkraut and stir-fry. Then add the fish head and fish steak and stir-fry until the fish turns white. Pour in water or broth (the amount of water should be enough to cover all the fish fillets) and bring to a boil over high heat, add salt, sugar, chicken essence and pepper to taste, then turn to low heat and cook for 10 minutes to bring out the umami of the fish.

After cooking until the soup turns white, put the sauerkraut and fish steak in a bowl and set aside, leaving the sauerkraut soup in the pot.

3Put the marinated fish fillets into the soup one by one, disperse them with chopsticks, and cook over high heat until the fish fillets change color. Pour the boiled fish fillet and soup into a bowl with sauerkraut and fish bones. Put two tablespoons of oil in a clean pot, add Sichuan pepper and dried red pepper when the oil is 70% hot, stir-fry until fragrant, pour it on top of the boiled sauerkraut fish, and sprinkle with chives.

Sauerkraut fish is a Guizhou dish. The manufacturing method is a direct search.

Sauerkraut fish is a Sichuan specialty, famous for its unique condiments and unique cooking techniques. It is made with fresh grass carp as the main ingredient and steamed Sichuan sauerkraut. Although this dish is a Sichuan folk home-style stir-fry, it is very popular.

The texture of fried shredded chicken meat is fresh and tender, the soup is sour and fragrant, and it is medium spicy and not greasy; The fillet is green and smooth. Sauerkraut fish was popular in the early 90s, and it has its place in restaurants of all sizes, and the chefs of Beijing have led it to the streets and alleys of the Chinese nation, and sauerkraut fish is one of the gradual pioneers of Chongqing cuisine.

There are actually a variety of fish that can be made with sauerkraut fish, crucian carp, silver carp, crucian carp, etc. But most of the fish we use locally are gangsters, in fact, carp. The mixed fish grows big, generally around ten catties, and the big ones can have dozens of catties, the fish is firm and tender, and it is very easy to make fish fillets.

The key to making sauerkraut fish at home is to buy the adjusted kimchi ingredients in the supermarket, produce and process them after returning, and add some fresh seasonings according to their own taste, such as chili peppers, sesame peppers, white sesame seeds, ginger slices, chives, etc. The fish fillet is stirred with egg ** water starch, and must be poured oil in the pan, which is slightly light golden brown, so that it is not very easy to break when cooked with kimchi ingredients. If a fish is big and can't be spent at one time, you can also pour oil on the fish fillets and refrigerate them in the refrigerator for storage, and you can use them anytime and anywhere if you like to eat.

Mixed fish is one of the four major fish, with a large production volume, can be bought anytime and anywhere, the purpose is to eat aquatic plants, duckweed grass, etc., the meat texture is delicious, the taste is excellent, the nutrition is rich, and it is suitable for all ages. The only major drawback is that there are more fish bones, so you need to pay attention to it when eating fish. Sauerkraut fish is one of the representative dishes of Sichuan cuisine, which has evolved to become a people's dish suitable for all ages and suitable for both the north and the south.

From five-star hotels to small shops and roadside restaurants, you can see its shadow, and many single product stores dominated by pickled cabbage and fish are full every day, which shows its hot selling level.

Sauerkraut fish is sour, spicy and fragrant, and the taste of the fish may be different depending on the fish used in different places, but the taste of the soup is generally the same. If you want a Q-bomb of fish, I think black fish is the most suitable. If you are interested, you can give it a try, as long as you grasp the points I said, you can also make a delicious sauerkraut fish.

There are many types of fish in Chongqing's cuisine, and ordinary sea bass can also be made.

Sauerkraut fish is a Sichuan specialty, and sauerkraut fish can be used with grass carp, black fish, carp, silver carp and so on.

Eat food from Sichuan and other places, and when making it, you can choose osmanthus fish, and you can choose ordinary sea bass.

What are the ways to make sauerkraut fish? What's your favorite pickled cabbage fish?

Sauerkraut fish is a dish that everyone likes very much, I believe you have eaten many kinds of sauerkraut fish, I don't know which sauerkraut fish is your favorite. Today we are going to share a few ways to make sauerkraut fish. The method of sauerkraut fish is much the same, and the taste of the sauerkraut fish is also a little different.

First of all, the first ingredient is black fish, then sauerkraut is essential, and a small amount of red pepper, ginger and green onions, Sichuan pepper, garlic are a must. The process involves cutting both sides of the fish into several slices, then squeezing the sauerkraut dry and cutting it into thin strips. Then put the cut fish in a pan of oil and fry it until golden brown and remove it, then leave the oil in the pan and add the chili, chopped green onion, ginger and soup.

Then put the fried fish into the soup, then boil it, then add the sauerkraut and cook for another 10 minutes to taste.

The second type of sauerkraut fish is grass carp. The rest is pretty much the same as the ingredients above, and the carp needs to be cleaned first. Then use a knife to cut the fish into thin slices, then put the fish head, fish tail, and fish bones aside, put the fish head, fish bones and fish tail in the hot oil in the pan and fry it until golden brown, and then add ginger, peppercorns, and garlic cloves to fry the fragrance, and then put in and then wrap the fish fillets in a layer of egg pulp at home, wait for the water in the pot to boil, put in the fish fillets, and finally put in the cut sauerkraut and cook it to taste.

Next, this sour soup fish is different from the previous two. This dish is called tomato sour soup fish, and this dish is more distinctive and is loved by the elderly, children and ladies. This option is black fish, as well as egg whites, tomato sauce.

Other ingredients include sauerkraut, bean sprouts, bean skin, and various spices. The manufacturing process requires washing the fish, cutting it into thin slices, and marinating it in a bowl with egg whites, salt monosodium glutamate, chicken essence, sweet potato flour and ginger and shallot juice for five minutes for later use. The third step is to put oil in the air, and then put in the tomato sauce to add the soup, and the fourth step is to add chicken essence, monosodium glutamate, and sugar to the pot to taste.

The fifth step is to put side dishes, sauerkraut, bean sprouts, and bean skin in the pot, and then cook the fish fillets and put them on top of the vegetables.

The method of making it is to first clean the fish, then put it in a pan and fry it until golden brown on both sides, then pour in water, add sauerkraut, then put in some lemon juice, put in some seasonings, and then put in some bay leaves, cover the pot and let it simmer for 15 minutes, so that it is done. My favorite is the sauerkraut wheel wild reed fish with Sichuan ridge thoughts.

1. Remove the gills, scales, internal organs and teeth of the grass carp, clean them, separate the fish meat and fish bones 2. Put the fish bones and fish meat in the basin, add salt and cooking wine to grasp evenly, marinate for ten minutes, and then wash twice with water to control the moisture 3. Cut the sauerkraut into sections for later use, prepare green onions, ginger, garlic, chili peppers, peppercorns, chives, coriander, and spare 4. After adding oil from the pot and changing the sauerkraut, add green onions, ginger and garlic to fry until fragrant, add fish bones and stir-fry until fragrant, add water 5. After boiling for 3 minutes on high heat, remove the sauerkraut and fish bones and put them in the basin 6. Add salt, monosodium glutamate, and pepper to season the soup, and then put the fish slices under the Xiaodan Shiyou fire poke slices, cook for 30 seconds, take out the mold and pour it into the basin with the fish bones 7. Add oil to the pot, add chili pepper and pepper and stir-fry until fragrant, then pour the oil on the fish, add chives and coriander. I like to eat Chongqing's sauerkraut fish the most.

The practice of sauerkraut fish is generally to cut the fish into fillets, and then put it in the pot, clean the blood water, and then put it in the pot to serve the Qing noodles, and then add some sauerkraut ingredients, put cabbage, cucumber and some side dishes and then stew for about 20 minutes, I like the Hunan place.

1. The sauerkraut of sauerkraut fish is mustard greens, mustard greens are a common vegetable on the market, there are more green leaves, and the vegetable part is crisp and crisp, with a slight sweet and bitter taste, so it is often used to eat together with other dishes, or after processing such as pickling or soaking to make pickles or sauerkraut and eat.

2. 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.

3. Sauerkraut fish is made of grass carp as the main ingredient, 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 can also increase a person's appetite.

4. There are different opinions about the history of sauerkraut fish, and it has not been verified so far, and it has been passed down after the production methods are also different, but the taste is basically the same.

1.The marinade for sauerkraut fish is mustard. Wasabi is a common vegetable in the market. There are many green leaves, and one side of the dish is crisp, slightly sweet and slightly bitter. Therefore, it is often eaten with other dishes, or it is processed, such as pickled, pickled, etc., to make pickles or sauerkraut.

2.Sauerkraut fish, also known as sour soup fish, is a classic dish in Chongqing. It is known for its unique flavor and unique cooking techniques. Popular in the 90s of the 20th century, it is one of the pioneers of Jianghu cuisine in Chongqing.

3.Sauerkraut fish is made with grass carp and pickles. It tastes 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 can also increase people's appetite.

4.There are different opinions about the historical origin of sauerkraut fish, and it has not been possible to verify it so far. The production method is different, but the taste is basically the same.

Sauerkraut fish is a very classic authentic Sichuan dish, many people like to eat sauerkraut fish very much, when making sauerkraut fish, it is best to choose grass carp, black fish, catfish, herring this kind of fish has more meat, and less spines, it is best not to use crucian carp, because the bones of crucian carp are particularly small, and especially messy, and it is not suitable for slicing, and tilapia is easy to break, it is very unsuitable to make sauerkraut fish.

The taste of sauerkraut fish is very sour and spicy appetizing, and the sauerkraut fish is very non-greasy if it is done well, and the soup in the sauerkraut fish is also very delicious when eating and drinking the fish. When processing fish, be sure to wash the black membrane in the fish, then chop off the head and tail, separate the fish meat and fish bones along the direction of the fish bones, and then change the fish meat into large pieces, cut the fish bones into pieces, and the fish fillets and fish bones can be marinated with cooking wine, salt and pepper. After that, add starch and egg whites to marinate the fish to fully absorb the flavor.

Then pour an appropriate amount of oil into the pan, fry the fish bones until golden brown on both sides, and set aside. Then blanch the sauerkraut in boiling water, wash it, cut it into sections, and put the dried chili, garlic, green onion, and minced ginger into the pot at the same time. Put in the cut sauerkraut and fry the fragrance, then put the fried fish bones into the pot and stir-fry, then add boiling water and add salt, white vinegar, pepper to taste, wait until the soup becomes thick, you can put the fish fillets into the pot, quickly cook for 30 seconds to take out, then put in the green onion, a little dried chili, and then pour the hot oil on the fish.

When making sauerkraut fish, don't put chicken essence or monosodium glutamate, otherwise it is easy to affect the taste of sauerkraut fish, the most important thing about sauerkraut fish is the original deliciousness, especially delicious, it is best to choose live fish, you can be thinner when cheating fish meat, because sometimes it is easier to break if it is thicker. Sauerkraut also needs to be delicious, otherwise it is easy to cause a strange smell in the back. Be sure to cook the fillets over high heat and put the fish in the pot so that the cooked fish will be more tender.

In the end, if you want to make the sauerkraut fish delicious, you still need certain skills, and only after mastering the skills can you make something that everyone in the family likes.

Sauerkraut fish is a very well-known series of Hunan and Sichuan cuisine, there are many kinds of fish to make sauerkraut fish, I personally still think that grass carp meat is relatively smooth and tender, suitable for making sauerkraut fish.

It is a dish of Henan. It is better to use silver carp because it does not have many spines and does not taste very fishy.

Sauerkraut fish is a Lu dish; Sauerkraut fish is best used grass carp or sea bass, dragon fish, black fish, pangasius is the best.

Ingredients. Grass carp fillet.

1 article. Sweet sauerkraut.

1 capsule. Soybean sprouts.

100g green onions. 1 root. Ginger.

3 tablets. Garlic.

2 petals. Pepper.

2 teaspoons. Dried red peppers.

3 roots. Green chili peppers. 1 root. Water.

1000cc

Marinade. Protein. 1 pc. Salt.

1/2 teaspoon. Pepper.

1/2 teaspoon. Cornstarch.

1 teaspoon. Oil.

1 tablespoon of fish fillet, wash and cut the fish into butterfly fillets with a knife tilt of 40 degrees; Wash the soybean sprouts and remove the roots;

Wash the sauerkraut, squeeze out the water and cut into thin sections;

Cut the green onion into large sections; Slice ginger and garlic; Dried and green chili peppers cut into small pieces.

Marinate the fillet in the marinade for 20 minutes.

Put oil in a cold pan, add ginger, garlic slices, Sichuan pepper, green onions, and chili peppers and stir-fry until fragrant, then add sauerkraut and stir-fry for 1-2 minutes until the sauerkraut is dry. Add boiling water, bring to a boil over high heat, add soybean sprouts, reduce to medium-low heat and cook for 20 minutes.

Cook the fish for about 1 minute until the fish is cooked through, and then add the appropriate salt.