I make home cooked dishes and sauerkraut fish, how do I make a home cooked version of sauerkraut fis

Homemade sauerkraut fish method: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Production process: 1 Remove the scales, gills, abdomen, and internal organs of the carp, remove the two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

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

3 Cut the fish into centimeters of knifefish 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.

4 After boiling the soup in the pot to bring out the flavor, 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.

Material. 800 grams of grass carp, 1 bag of 250 grams of fish sauerkraut, 1 small piece of ginger, 6 garlic grains, 1 2 tablespoons of rice wine, 1 3 teaspoons of white pepper, 1 2 egg whites, 1 3 tablespoons of corn starch, 5 wild peppers, 4 dried chili peppers, 10 Sichuan peppercorns, 1 coriander, 1 2 tablespoons of white sesame seeds, cooking oil, 2 chives, appropriate amount of chicken essence.

Method. 1. Kill the fish, remove the black membrane and internal organs, lift the bones, and slice them into pieces.

2. Rinse repeatedly until the water is clear and drain out.

3. Add salt, pepper and ginger shreds, and grasp well.

4. Put half an egg white and cornstarch and marinate for about 15 minutes until the fish tastes.

5. Cut the sauerkraut into thin sections, slice the ginger, cut a part of the garlic into slices, and cut the wild pepper.

6. Cut the dried chili pepper into sections, cut the chives into shreds, cut the other part of the garlic into rice, wash the coriander and pick it into sections.

7. Remove from the pot, put a small amount of oil, and stir-fry the ginger and garlic slices, green onions, and wild pepper until fragrant.

8. Add sauerkraut and stir-fry until fragrant.

9. Add the fish head and stir-fry until fragrant.

10. Pour water, add fish bones and fish tails to boil out the fragrance, and try to see if you put salt.

11. Use a colander to scoop all the ingredients into the bottom of a large bowl.

12. Add a little broth essence (chicken essence is also fine).

13. After the water is reopened, put in the fish fillets over high heat, gently pull them apart with chopsticks, and boil them raw.

14. Put it in a large bowl with sauerkraut and pour the soup on it.

15. On the fish noodles, enlarge the garlic, Sichuan pepper, dried chili, shredded green onions, white sesame seeds, and coriander.

16. Boil half a tablespoon of hot oil in a pot and pour it on the seasoning.

hello！I am one of the famous corners of Sichuan cuisine, the sour and appetizing sauerkraut fish. It is also a big dish suitable for banquet guests, the meat is delicate, the fish soup is sour and fragrant, slightly spicy and not greasy. A successful sauerkraut fish can hook the stomach of many people, so let's make a gluttonous family!

How should sauerkraut fish be cooked? Come and get it

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

After the fish is processed and sliced, add ginger slices and white wine to remove the fish, fry the fish bones and sauerkraut first, add water and seasoning, and finally add the fish slices.

The fish is processed and marinated, and the sauerkraut is stir-fried with underwater fish.

Make this chicken with sauerkraut fish, sour and smooth, appetizing and satisfying, super rice....

Sauerkraut fish is more delicious when you use black fish to make it.

Be sure to cut the fillet thinly!

The practice of home-cooked sauerkraut fish is delicious and goes well with rice.

<> "Sauerkraut fish that can be made at home.

1. Marinate the fish fillets for 10 minutes, wash the vegetables and set aside.

2. Stir-fry the sauerkraut and add 1 liter of water and seasoning.

3. Add vegetables to a boil, add fish fillets and cook for 1-2 minutes.

4. Add the final seasoning and pouring oil. Hunger.

Prepare the main ingredients:

A grass carp, an egg, and a pound of sauerkraut. 2 green onions, 1 piece of ginger, 6 cloves of garlic, 2 spoons of pepper, 2 spoons of cooking wine, 2 spoons of salt, 2 spoons of chicken essence, 50 grams of cooking oil, 1 spoon of white vinegar, 1 spoon of dried chili pepper, 1 spoon of minced garlic, 1 spoonful of Sichuan pepper, 1 spoonful of white sesame seeds, 10 grams of chopped green onion.

How to make sauerkraut fish:

1.The processed grass carp is separated from the bones with a knife from the tail.

2.The head is chopped off, and the steak is also cut, and the remaining fish is cut into 3 mm large fillets with an oblique knife.

3.Put the sliced fish in a large bowl and rinse with an appropriate amount of water.

4.Rinse well, then rinse and put in a separate bowl and beat in an egg white.

5.Add a little pepper, a spoonful of cooking wine, a spoonful of salt, a spoonful of chicken essence, and an appropriate amount of cooking oil.

6.Finally, add a spoonful of corn flour, mix well with your hands, and marinate for 15 minutes.

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

7.Prepare a handful of sauerkraut and cut it into sections, then put it on a plate and set aside.

8.Then we prepare some green onions, ginger and garlic, cut the green onion into sections, cut the ginger and garlic cloves into slices and put them on a plate for later use.

9.Next, pour oil into the pan, add the fish bones to the pan and fry until both sides are golden brown and set aside.

10.Pour oil into the pot again, add green onions, garlic and ginger and stir-fry until fragrant, then pour in sauerkraut and stir-fry for 2 minutes until fragrant.

11.After frying, pour in the fish bones and add an appropriate amount of boiling water.

12.Then add a spoonful of salt, a spoonful of chicken essence, a little pepper, and a little white vinegar, cover and boil for 3 minutes.

13.After cooking, remove all the fish bones and sauerkraut, put them in a large bowl, and set aside.

14.After the soup in the pot boils, add the fish fillets, cook on high heat for 30 seconds, remove the fish fillets, and put them in a large bowl of boiled fish bones and sauerkraut.

15.Then pour the remaining soup in the pot into a large bowl, put in a spoonful of dried chili peppers, a spoonful of minced garlic, a spoonful of Sichuan pepper, a spoonful of white sesame seeds, and finally sprinkle a mold of chopped green onions, pour hot oil and fry to make it fragrant.

16.A sour, spicy and refreshing sauerkraut fish is ready, the sauerkraut fish soup is thick and white, the fish fillets are tender and have no fishy smell, it is super delicious and eats, and friends who like it will make it together.

Tip: Finally, put the fish fillets in a pot and cook them on high heat for 30 seconds, so that the fish fillets are tender and full of umami. When making sauerkraut fish, do not cook the fish fillets directly in the pot, put the fish fillets in a bowl to marinate for a period of time, so that the fish strips are fragrant, tender and flavorful, and are not afraid of the fish fillets being broken when they are cooked, which is delicious, and pay attention to two details, sauerkraut should be fried in the pot, not stewed directly, and the fish bones and fish heads are best fried, so that the stewed soup will be more rich.

Sauerkraut fish, also known as sour soup fish, is a classic dish originating in Chongqing, which is known for its unique cooking method and unique seasoning.

Imitation of ingredients; A grass carp, 30 grams of green onions, a piece of ginger, a spoonful of cooking wine, 50 grams of starch, 200 grams of sauerkraut, 10 pickled peppers, 5 small bamboo shoots, a spoonful of salt, 10 grams of sugar, a bowl of chicken soup, 5 dried chili peppers.

Method: 1. Wash the fish and cut it into thin slices.

2. Add an appropriate amount of cooking wine, ginger powder and starch, grasp well, and marinate for about 20 minutes.

3. Cut the sauerkraut, pickled pepper and Tongfeng dried chili pepper into small pieces, and slice the ginger and garlic.

4. Put an appropriate amount of oil in a pot, stir-fry garlic slices, ginger slices and Sichuan peppercorns.

5. Put the dried red pepper, sauerkraut and pickled pepper together and stir-fry to bring out the sauerkraut flavor. Kichang.

6. Put chicken broth, small bamboo shoots, add an appropriate amount of salt and sugar to taste.

7. After the fire boils, put the fish fillets, gently slide the fish fillets, the fish fillets, when the fish fillets, you can take them out of the pot and sprinkle some chopped green onions.

Sauerkraut fish is a home-cooked dish with a fresh and spicy taste. Here's a pickled fish recipe:

Sea bass or grass carp: 1 piece (about 500 grams).

Sauerkraut: 300 grams.

Ginger: 1 piece (about 30 grams).

Green onion: 1 stalk.

Garlic: 4 cloves.

Dried peppers: 4-6 pcs.

Pixian bean paste: 2 tablespoons (about 30 grams) of bean paste.

Ground white pepper: to taste.

Cooking wine: 2 tablespoons (about 30 ml).

Salt: 6 grams.

Cooking oil: 15 ml.

Water: 2l white sesame seeds: 5 grams (for garnish, optional).

Steps: Prepare the ingredients: Wash the fish, remove the guts and scales, and slice it. Sauerkraut shredded. Slice the ginger, chop the green onions, mince the garlic, and cut the dried chili peppers into sections.

<> stir-fry sauerkraut: Add an appropriate amount of cooking oil to the pot, add ginger slices, green onions, minced garlic, and dried chili peppers, and stir-fry over medium heat to bring out the fragrance. Then add Pixian bean paste and fry the red oil. Then add the shredded sauerkraut, stir-fry evenly, and stir-fry until the sauerkraut is soft.

Add water and simmer: Add enough water to the pot, bring to a boil over high heat, turn to medium heat, and simmer the sauerkraut for 10 minutes to make it more flavorful.

Boiled fish: Add the fish fillets to the pot, pour in the cooking wine, turn to medium-low heat and cook for 1 minute. Be careful not to flip so as not to break. Add salt and white pepper to adjust the taste, and cook for 1-2 minutes to allow the fish to fully absorb the flavor of the seasoning.

Oil splashing: put oil in the pot, put the pepper and chili rings when the oil is cold, burn it over low heat, pay attention to the chili pepper, it becomes red and slightly yellow and the oil is bright and dry. Be observant and don't overdo it.

In fact, if you want to make the fish slices tender and not broken, there is an operation process before putting them into the pot, stir the cut fish slices slightly with dry starch, so that the fish slices are stained with fried powder, but the starch should not be too much, otherwise the batter will be produced. If you want to cook the fish delicately, from the sliced fish, to the marinating, to the sizing, the proportion of fish and soup when cooking, and the length of cooking time These steps should pay attention to the most important point.

Pickling is also important, wash and drain the cut fish fillet, put it in a bowl and sprinkle it with salt, chicken essence, pepper, sugar, corn starch, peanut oil, egg white, keep stirring and marinating for about 2 3 minutes, now let's talk about the processing method of fish, first of all, we buy the live fish home and deal with it ourselves! In this way, the freshness of the fish is basically guaranteed! Freshness directly affects the taste of the fish!

It varies from person to person, some of the fish fillets are thin, some of the slices are thick, hand over a method of sauce fish, put the sliced fish in the basin and scatter a handful of salt and water to wash the fish fillets, soak the fish fillets thin for 4 minutes, soak them for 7 minutes, wash the fish fillets with clean water, put them in the basket and drain them, add an egg white and gently grasp them evenly, put the egg whites to ensure that the water in the fish fillets is not easy to lose, and when it is cooked, it will look extraordinarily tender.

First of all, the fish bones should be removed, and then the thin fish fillets should be sliced, respectively marinated with cooking wine and a small amount of salt, the fish fillets in addition to cooking wine and salt also need to add egg whites and a small amount of starch to marinate, which is the first step to ensure that the fish fillets are tender, the fish is sliced into fish fillets, and then add egg whites and sweet potato powder to grasp well by hand, place for 15 minutes, and cook in the pot for 1 minute before taking out, so that the meat is very tender and needs to be marinated for about 10 minutes. In fact, many people say that fish fillets are added with egg whites, but in fact, they don't need it, just add some cornstarch and oil to marinate for 15 minutes, and then put it down and cook it for 30 seconds to 1 minute when the soup is ready.

First of all, it is necessary to wash the sauerkraut, then clean up the carp, then cut the fish into an appropriate size, then boil the oil, stir-fry the green onions, ginger and garlic, add the sauerkraut, and then put the fish in and stir-fry for a period of time, add water after the white soup, simmer over high heat, then add some salt, pepper and sugar, and then stir the eggs and cornstarch together, and then pour them into the pot, and then spread the green onions, ginger, garlic, chili pepper, and peppercorns on the surface, and splash them with oil.

First we should wash the fish, then cut it into slices, and then prepare some peppercorns, chili, coriander, green onions for later use, before preparing some mung bean sprouts and sauerkraut, soak the kimchi and fish together for about 10 minutes, and then take them out, put these in the pot, then put in the accessories, and then add the sauerkraut and mung bean sprouts to cook for a while.

The fish should be cut into small pieces, and the sauerkraut should be put in, and some seasonings should also be reached, steamed in the pot, so that the delicious sauerkraut fish is ready.

1. The fresh fish is cut and killed, the scales, fins, gills and internal organs are washed, the fish meat is opened with a blade, the fish head is split, and the fish bone is cut into centimeter-sized pieces; Wash the pickled greens slightly and cut them into short sections; Peel the garlic into cloves and wash it; Ginger wash and cut into slices; Soak the red pepper and grind it finely.

2. Put the pot on the fire, boil the oil until it is hot, put garlic cloves, ginger slices, and peppercorns to burst out the fragrance, and then stir-fry the pickled vegetables, mix with fresh soup and boil, boil the fish head and fish bone pieces with fierce fire, beat all the foam, cook the cooking wine, season with salt and pepper in Xiachuan, and continue to boil.

3. Cut the fish into a 3 mm thick fish fillet with skin, put it into a bowl, use Sichuan salt, cooking wine, and monosodium glutamate to taste, then break the egg shell, pour in the egg white, mix well to make the fish fillet coated with a layer of egg white, and then gradually shake the fish fillet and put it into the boiling fish soup pot.

4. Put another pot on the fire, when the oil is burned to 50% hot, after the chili powder is soaked and stir-fried to bring out the fragrance, it is quickly poured into the soup pot and boiled for a few minutes until the fish is broken, and the monosodium glutamate is added to the flavor, and the pot is poured into the soup bowl.