I wonder how sauerkraut fish is made?

Ingredients required] Cooking process].

Preparation stage. 1. Generally grass carp or black fish is preferred.

2. Wash the fish, pay attention to wash the black membrane in the abdominal cavity, and cut off the shark fin.

3. Separate the body and the head, and cut the fish head in half. (It should not be cut off).

4. Press the body of the fish with one hand, hold the knife with the other hand and push it closer to the upper edge of the fish's backbone, feel the position of the fish bone, adjust the direction of the knife in time, and separate the head and the fish. (If you prefer to eat it with bones, you can also ignore this step, but this method is discouraged.)

5. Put the fish horizontally, along the direction of the tail to the head of the fish with a knife one by one, each piece is about 5-7 mm thick (should be large but not small). (Note here!) Don't go in the opposite direction, otherwise the fish fillets will break when cooked. ）

6. Take an egg, pour it with your left and right hands, pour out the egg whites and put half a bowl of water in the cornstarch and stir for later use.

7. Cut the green onion, ginger and garlic and set aside.

8. Cut the fish bones into sections, put them in a basin with the fish fillets and fish heads, add salt and cooking wine and stir a little, then add egg whites and cornstarch soup and mix evenly. (Leave it for a while for better results).

9. Sauerkraut .........Emerald flowers, sauerkraut... One or two packs are fine, put more if you like, and cut them into segments.

10. Mountain pepper. Cut the mountain peppers into granules and place them in the chopped sauerkraut.

Get out of the pot. 11. Heat oil in a pot, preferably large oil, but for ......Let's make it with ordinary oil! When the oil is 6 hot, put the bean paste, garlic (granules), ginger (granules) in, and then put the mountain pepper and sauerkraut into the pot and copy it, and after the aroma overflows, the fish head and fish bones will be put in.

Then add water or stock to bring to a boil (cold water is preferred).

12. Simmer over low heat for 5-7 minutes, then season the chicken essence and salt. Try with a small spoon of soup. (Slightly more chicken essence).

13. Then use a colander to scoop up the fish bones and sauerkraut and put them into the pot to be filled.

14. Let the water boil again on high heat, then put the fish fillets into the boiling water, and wait for the water to boil again for 10 seconds (about 40 seconds for the general family because of the small fire) and then put all the soup and fish fillets into the basin with the bones. (Note: Do not turn the fillet too much when cooking, this will ensure the integrity of the fillet.)

15. Then put the green onion, pepper and sesame seeds on the surface.

16. Wash the pot, put in about 1 tael of oil, add dried chili peppers, a little peppercorns, wait until the oil is hot, pour the oil into the previous basin. Such a fragrant sauerkraut fish is ready.

The master of Sichuan cuisine said that the sauerkraut of sauerkraut fish is very important.

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

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

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

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....

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.

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.

Ingredients: Fish;

Excipients: pickled greens, pickled ginger, pickled peppers, wild peppers, garlic, green onions, Sichuan peppercorns, bone broth pickled cabbage fish 1

Slice the fish, marinate for a while with salt, pepper and egg whites, and separate the flesh and bones.

2Put oil in a pot, add pickled greens, ginger, chili, wild pepper, garlic, green onions, and peppercorns, stir-fry for a while, then add bone broth and simmer for 10 minutes.

3 Fish bones and simmer for another 10 minutes.

4Scoop up all the fish bones and kimchi from the pot and put them in a bowl.

5 fish fillets, do not stir at this time, after a few minutes, the fish fillets are rolled up, you can all pour them into the bowl just now, sprinkle with chopped green onions and start eating.

Ingredients: 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 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.

1. Ingredients: a black fish, an appropriate amount of sauerkraut.

2. Excipients: white pepper, egg white, chili pepper, Sichuan pepper, green onion, dry starch, edible oil, salt.

3. Wash the fish and remove the head. Place a kitchen towel below and one on top and use a knife to cut two pieces from the back.

4. Dismember the fish.

5. Wash the fish, slice off the bones and belly with the knife tilted, and leave the fish meat clean.

6. Wash the fish head and fish bones for later use. It is better to wash it several times, which is the key to the milky white of the fish soup later.

7. Wash the fish and clean the blood, put a kitchen towel underneath, the knife is inclined 40 degrees, and the fish is sliced from the tail, and the direction is that the blade is facing the tail. Fillet into a fillet.

8. After slicing the fish fillet, scrub it with a tablespoon of salt and rinse it repeatedly to form a crystal clear fish fillet. Be sure to wash the fish into transparent fillets, so that the fish meat is more tasty and refreshing.

9. Marinate the washed fish fillets with one teaspoon of salt, one teaspoon of white pepper, half an egg white, and three teaspoons of dry starch, and mix carefully and repeatedly with your hands. Let stand for 20 minutes.

10. Blanch the sauerkraut and set aside. Cut the peppers into rings and peppercorns together. The skin of the fish skull is ready, and the ginger is sliced.

11. Put oil in the pot and fry the chives, ginger and garlic, add the fish head, fish tail, fish bones, fish skin, etc. and fry for one minute.

12. Add the sauerkraut and continue to fry for one minute. Mix with plenty of boiling water.

13. Bring to a boil over high heat and cook over medium heat for 20 minutes until the fish broth turns white. Stir in the salt. Remove all the ingredients from the soup and spread it on the bottom of the bowl.

14. Then use high heat to cook the fish soup, put the fish fillets little by little, shake the pot, and the top fish fillets 7 are ripe and take out and put them on the bowl.

15. Pour the strained fish broth into a bowl.

16. Put oil in the pot, put pepper and chili rings when the oil is cold, burn it on 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.

17. Take out the peppercorns and peppers and put them on the fish fillets, and sprinkle the green and red peppers on the fish fillets.

18. The oil is smoked over a large fire and poured on the fish fillet.

The chef teaches you how to make sauerkraut fish, from making sauerkraut to the cooking process without reservation, the soup is fresh and the fish is tender!

Sour and clever vegetable fish is really rented, this level is delicious, try it.

The master of Sichuan Hunger Town said that the sour appetizer of the rotten coarse sauerkraut fish is very important.

First chop the fish into pieces, put a little salt, light soy sauce, oil consumption, knock an egg and marinate evenly for 20 minutes, and then sprinkle some corn starch into the oil to fry the fish at home, leave a little bit of bottom oil in the wide core of the pot, put oil and chili peppers to fry fragrant, pour in sauerkraut and fry together, add an appropriate amount of water, pour in the fish pieces after boiling, and finally adjust the flavor that is the Shi Boke.

How many ways are there for fish?

I think this is an unanswered question, because I have eaten a whole table of banquets made of a single fish, fish skin, fish scales, and fish floats are all dishes, and I used to think that fish was an indispensable protagonist in the banquet, but I didn't expect that a single fish could make a banquet, so there are really no possibilities for fish.

Sauerkraut fish is a famous dish in Sichuan home cooking, and its popularity is quite high, so that for a long time, once a friend knows that I am from Sichuan, the next sentence is: "Then, do you know how to make sauerkraut fish?" ”

The sauerkraut fish is boiled like water, but you have to choose authentic old Sichuan sauerkraut. Sauerkraut fish is produced in Chongqing, in fact, many places in Sichuan and Chongqing are famous for making fish, and there are countless fish dishes that are too delicious to eat.

Sauerkraut fish raw materials:

1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5 grams), a small amount of pepper, and clear soup.

Method: Treat the fish first and fillet the fish into fillets.

1. Handle the fish first. To wash the killed fish, be sure to wash the black membrane in the belly of the fish, chop off the fins, and cut off the head.

2. Slice the meat of the fish body close to the fish bones.

3. Slice the fish meat and skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

Once the fillet is processed, the sauerkraut fish is made.

1. Sauerkraut (pickled greens) is sold in many supermarkets, so you have to buy the ones produced in Sichuan.

2. Dry the water in the sauerkraut by hand and cut it into thin strips for later use; Chop the wild peppercorns.

3. Heat a wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add an appropriate amount of broth or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

5. Cook the fish head and steak for 10 minutes to bring out the umami.

6. 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, and pour a little hot oil on the fish fillets.

Teacher, I have sauerkraut, can you make me sauerkraut fish?

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

How should sauerkraut fish be cooked? Come and get it