Delicious sauerkraut fish, should be done, this sour and refreshing, who else

Material. A live black fish (raw fish) (more than one catty), half a catty of silver sprouts, and a bag of sauerkraut fish.

Method. 1.After washing the fish, remove the head and tail and keel belly spines (stir-fry and boil the soup until white), take the fish meat and cut it into thin slices, add cooking wine, salt, ginger powder, garlic powder, and starch slurry for later use.

2.In a small oil pan, stir-fry the washed silver sprouts a few times and put them in a large bowl as the base.

3.Put a little oil in the pot, add the soup made of fish bones after the sauerkraut (about half a package) is fragrant, season after boiling, pour in the slurry fish fillet, push it lightly, the fish fillet is white and start the pot, sprinkle some white sesame seeds to add fragrance.

Ingredients. 1000 grams of bighead carp.

100 grams of sauerkraut.

50 grams of pickled pepper.

Accessories. Oyster sauce.

1 teaspoon. Dried chili peppers.

15 grams. Pepper.

15 grams. Spring onion.

2 roots. Old ginger.

1 piece. Garlic.

3 petals. Pepper.

1 teaspoon. Wine.

1 teaspoon. Preparation of sauerkraut fish.

One silver carp, slaughter and clean, put the sliced fish fillets into a large bowl, add a little salt, pepper, ginger, cooking wine to grasp the flavor evenly.

Cut the green onion into sections, shred the old ginger, slice the garlic, cut the dried chili pepper into segments, and dry peppercorns to taste.

Cut the pickled cabbage into sections, and a little red pickled pepper.

Add rapeseed oil to the wok and stir-fry the chives, ginger, garlic, dried chili peppers and peppercorns to bring out the fragrance.

Add the sauerkraut and red pickled pepper and stir-fry for a few minutes.

Add boiling water or bone broth and cook for 5 minutes.

Add a spoonful of oyster sauce and a spoonful of pepper.

Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and use a colander to put the fish bones, fish head and sauerkraut into a large pot.

Turn to low heat, put the fish fillets into the pot one by one, turn on medium heat, see the fish fillets turn white, and the soup boils slightly, then pour the soup and fish fillets into the pot carefully.

How to make delicious and smooth sauerkraut fish, which has a better taste and is very 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 the soaked red pepper, ginger, chopped green onion, and then mix in the broth and put the fish into 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. The steps of sauerkraut to pat the 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 in 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.

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 blocks, put them together with the sauerkraut, and start to move the shengjia pot, put half a spoon of vegetable oil in the pot, heat it 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 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 of mastery, see how much fish bone sauerkraut, how many fish fillets, and you control how much water you put on your own, 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 fish 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, laughing green onions, garlic slices on the fish fillet, put chili oil in the pot to boil until the temperature is high, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

Sauerkraut fish is a kind of fish that many people like to eat very much, and what do we need to prepare when making sauerkraut fish? In fact, the most important thing about sauerkraut fish is sauerkraut, if you have sauerkraut at home, you can also use your own sauerkraut, and there are also sauerkraut in supermarkets that specialize in making sauerkraut fish. The preparation method of sauerkraut fish is very simple, we can prepare black fish or grass carp.

Then prepare some sauerkraut, as well as green onions, ginger and garlic, pickled peppers, wild peppers, and dried chilies.

The method of marinating the fish meat is also some Sichuan pepper and star anise, and some condiments used in ordinary times, first of all, we need to process the fish. If you are making it at home, you can chop the fish directly into pieces, and there is no need to cut it into slices. After the fish is chopped into pieces, it is washed many times to wash the blood of the fish, and then you can add some salt, cooking wine, green onions, ginger and garlic to remove the fishy.

While the fish is being marinated, we can start preparing other things. Heat the oil and stir-fry the sauerkraut we have prepared, preferably into small pieces before stir-frying.

How to make sauerkraut fishAfter the sauerkraut is stir-fried, take out the sauerkraut, put the bean sprouts and your favorite side dishes into it and stir-fry. The purpose of stir-frying in advance is to make the subsequent taste more fragrant, when these dishes are almost stir-fried. The fish is almost marinated, and we can take it out, heat the oil and fry it in the pan.

When the fish is golden brown on both sides, we can add sauerkraut, as well as other vegetables that have been stir-fried. After carefully stir-frying for one minute, you can add some water, at this time, cover over medium-low heat and cover for 10 minutes.

Add the condiments and let them simmer for ten minutes, mainly to let the flavor of the sauerkraut enter the fish, and then you can add some condiments that you usually like to eat. If you don't think it's flavorful enough, we can also put the sauerkraut fish out again, add some peppercorns and chili powder on top, and pour some oil on top of it. This sauerkraut fish recipe is indeed very good, and it can also taste the taste of the restaurant.

The secret to the deliciousness of sauerkraut fish is to be sure to put the fillets in the pot after the water is boiled, and the fillets should not be in the pot for too long.

The secret of the deliciousness of sauerkraut fish lies in the production of sauerkraut and the cooking techniques used to cook fish, which are generally unique to the quantity, and it is impossible for us to get their recipes.

That is, the fish must be marinated in advance, and it should be cut quickly and evenly, so that the fish will taste a little more flavorful and taste better.