How to make a non greasy sauerkraut fish

Ingredients: 1 grass carp, 1 small handful of sauerkraut, egg white, wild pepper, oil, salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic, cooking wine, starch, 2 grams of sugar, coriander, pepper, chopped pepper.

Method:1Chop the fish head and bones, and cut the meat slices on the fish body into fillets diagonally, add salt, cooking wine, starch and a little egg white to marinate for about 10 minutes.

2.Wash the sauerkraut, squeeze out the water by hand, and cut into pieces; Ginger garlic, soaked wild pepper, millet pepper minced.

3.Heat the oil on the hot pan, chop the minced ginger and garlic, soak the minced wild pepper, stir-fry the diced millet pepper until fragrant, pour in the sauerkraut and stir-fry, then pour in enough boiling water and bring to a boil.

4.Put the fish head and bones into the boil again, turn to medium-low heat, add salt, sugar, pepper to taste, add 2 tablespoons of pickled pepper water and cook for about 15 minutes.

5.Put the marinated fish fillets into the soup, use chopsticks to scatter them after a little solidification, wait for the fish fillets to cook until they change color, add chicken essence to enhance the flavor, pour a little hot oil, and sprinkle with coriander.

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. Add vinegar to the pan.

When the fish is cut, rinse it in clean water, then marinate it with green onions, ginger, garlic, cooking wine, etc., and then put the sauerkraut and pickled pepper together to neutralize the greasy feeling when cooking the fish.

If you want to make the sauerkraut fish delicious and not greasy, you must first fry the sauerkraut, fry the fish head and bones, and remove the fatty parts in the fish.

First of all, we put an appropriate amount of starch into the fish reed-shaped trace meat and stir it evenly, then heat the oil in the pot, put in the light soy sauce, add the sauerkraut and water, and then put the fish meat into the pot and cook for about 15 minutes.

Many friends love to eat very much, the restaurant's sauerkraut fish, the fish fillet is smooth, sour and spicy appetizing, especially delicious, so today I will share with you, the correct way to make sauerkraut fish, pickled fish fillet is the most critical step.

First of all, prepare the ingredients for the sauerkraut fish.

A fresh grass carp, a little cornstarch, an egg, a bag of pickled sauerkraut, a little green onion, ginger, garlic, dried chili, two spicy millet, a little white vinegar, a little pepper, an appropriate amount of refined salt, chicken essence, monosodium glutamate.

Next is the sauerkraut fish making step.

Step 1, first make sauerkraut fish, it is best to use grass carp, because its meat is thick, the meat yield is higher, and then cut the fish head and chop the piece, from the fish tail, the backbone of the fish in the middle to slice out, chop it for later use, and then the fish side spines on the fish meat to slice down, chop the pieces, and then slice the fish oblique knife out, after the slice is good, let's start the most critical step, marinating the fish fillet.

Step 2, first of all, after the fish fillet is good, put it in a bowl, we have to put a little water, fully grasp it, so that the fish fillet will be smooth and tender, and then put a spoonful of salt and a spoonful of pepper to grasp well, and then beat an egg white to grasp well, and finally grab the cornstarch to grasp evenly, Lai's pure lock the fish fillet has absorbed the moisture and the taste of the seasoning, so that the fish fillet is marinated, and then we chop the sauerkraut, cut the green onion, ginger and garlic, and then we start to make it on the fire.

Step 3, make sauerkraut fish, it is best to have a spoonful of soybean oil in the pot, burn the soybean oil until it is slightly smoking, remove the beany smell, and then fry the green onions, ginger, garlic and chili peppers in the pot to fry the fragrance, fry the fish bones in the pot twice, fry the fragrance later, and then fry the sauerkraut in the pot twice, and then put a large spoon of white vinegar, then directly add an appropriate amount of water, put a little salt after the water is boiled, season the chicken essence monosodium glutamate, cook for two minutes, cook the fish bones with the sauerkraut, and use a colander to take out the sauerkraut and put it at the bottom of the plate.

Step 4, then turn on the minimum heat, put the fish fillets in the pot, gently stir them with a spoon, cook them on low heat for two minutes, remember not to turn on the high heat, otherwise the fish fillets are easy to depulp, and the firewood is easy to rot, take out the fish fillets after two minutes, and then pour the fish soup into it, then put some minced garlic and chili peppers, fry them in hot oil and you can eat them, the fish fillets are smooth and sour and spicy and appetizing, you can also do it quickly.

If you want to learn this sauerkraut fish thoroughly, I also summarized the following two points for you, you follow me and continue to look down, point 1

To make sauerkraut fish, pickled fish fillets are the key, after the fish slices are good, you must put some water to grasp evenly, let the fish fillets absorb water, so that the fish fillets are not firewood, and then put salt and pepper, egg whites to grasp evenly, so that the fish fillets have a bottom taste, and eat tender, and finally grab the corn starch to catch the moisture of the fish fillet, as well as the taste of the seasoning, so that the pickled fish fillets are the best, the taste is elastic and smooth, you must remember well.

Point 2: When the fish fillets are placed, do not use them one by one, directly put the marinated fish fillets into the pot, stir them gently with a spoon, and be sure to cook them on low heat for two minutes.

2. Clean up the fish, slice it into fillets, and chop it into fish steaks. Marinate the fillet, steak and head with cooking wine, starch, egg white, and 2 grams of salt, respectively, and marinate for 15 minutes. Squeeze the water out of the sauerkraut by hand, cut it into shreds, chop the wild pepper, slice the ginger and garlic, cut off the dried peppers, and prepare the peppercorns for later use.

Pour more oil into the pot and boil until it is hot, then add Sichuan pepper and dried chili pepper to stir until fragrant. When the aroma comes out, add the garlic slices, ginger slices, wild pepper and chopped sauerkraut and stir-fry together.

3. Add an appropriate amount of boiling water or clear broth, the amount of water should be more than all the fish fillets, and then bring to a boil. Put the fish head and steak into the pot and cook over high heat for 10 minutes until the umami comes out. Wait for the fillet to change color and season with salt, sugar, chicken essence and pepper.

Sauerkraut fish is one of the dishes that many people like very much, and it is also a must-order dish in many restaurants, the meat is delicate, the soup is sour and fragrant, slightly spicy and not greasy, the fish fillet is delicate and smooth, and it is also a home-cooked dish of Sichuan folk.

Method: 1. Prepare the ingredients and let the fish be killed by the store.

2. Tear off the black membrane in the belly of the fish, wipe off the water after washing, chop off the head and tail of the fish, cut off the fins, and separate the fish meat and bones with a knife along the fish bones.

3. Cut the fish meat into large slices with an oblique knife, chop off the fish head, cut the fish bones into pieces, add 1 tablespoon of cooking wine, half a tablespoon of salt, and half a tablespoon of pepper to the fish bones and marinate for 10 minutes.

4. Then wash it several times with water to control the moisture.

5. Put a little salt, half a spoon of pepper, a little cooking wine, a spoonful of starch, and an egg white in the fish to marinate for 10 minutes to fully absorb the flavor.

6. Blanch the sauerkraut in boiling water, remove and rinse the water, dry it, cut it into sections, cut the dried chili pepper into sections, slice the garlic, cut the green onion into sections, and mince the ginger.

7. Pour an appropriate amount of oil into the wok, fry the fish bones and fish heads until golden brown on both sides.

8. Wash the pot, heat an appropriate amount of oil, add minced ginger, garlic slices, dried chili peppers and peppers and stir-fry until fragrant, and then add the chopped sauerkraut and stir-fry until fragrant.

9. Put the freshly fried fish head and bones in and stir-fry for a while.

10. Add boiling water, skim off the foam after boiling over high heat, add half a spoon of salt, half a spoon of white vinegar, 1 spoon of pepper, a little sugar to taste, turn to low heat and continue to cook until the soup is white, then take it all out and pour it into the bottom of the basin.

11. Continue to bring the soup to a boil, then grab the fish fillets into the pot, boil quickly for 40 seconds, remove them, and pour them into the basin with the fish bones.

12. Pour the soup into the basin, sprinkle an appropriate amount of green onions, boil a little oil in the pot, add a little dried chili pepper and stir-fry until fragrant, and pour the hot oil on the fish.

13. A delicious sauerkraut fish is ready, the soup is sour and fragrant, slightly spicy and not greasy, and the fish fillets are tender and yellow and smooth.