How to make sauerkraut fish from scratch? How to make sauerkraut fish

Required Materials: Ingredients: sauerkraut, grass carp.

Ingredients: mountain pepper, ginger, green onion, garlic, dried chili, Sichuan pepper, Pixian bean paste, sesame.

Seasoning: pepper, salt, salad oil, cornstarch.

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.

You can go to the restaurant and ask!

1 You must use fresh grass carp to make soup dishes, or you can put the whole fish into the food, remove the gills and internal organs, remove the nails and wash them, cut the knives on both sides, cut them obliquely into two sections, and align them when entering the soup bowl.

2 Do not fry the whole fish hard, just remove the smell with oil. Only by boiling fish can the white milk soup be produced. After pickling the vegetables, after boiling for a long time, the soup color is black and dark, and the soup taste is poor. <>

3 Ingredients: a herring fish, a pack of Sichuan Li Ji sauerkraut fish condiments, 20 peppercorns, 15 dried peppers, 15 wild peppers, 10 garlic cloves, 1 ginger, 5 green onions, cooking wine, 2 catties of bone broth, a little salt, half an egg white, a little starch, three taels of salad oil, and a teaspoon of lard.

Steps: 1 Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to cut the fish into half-centimeter-thick fillets diagonally.

2 Break the ginger, put it in a porcelain basin with the fish fillet, pour in the cooking wine, egg white, green onion, and starch and grasp it well with your hands. Cut the garlic into garlic and set aside, remove the seeds from the dried chili peppers and cut them into sections.

3 Put the wok on the stove and light the fire, pour the salad oil into the pot and burn until it is hot, put in the garlic and sauerkraut in oil, wait for the sauerkraut and garlic to fry until fragrant, put in the cold bone broth, a teaspoon of cooking wine, wild pepper, pepper, dried chili, sprinkle a little salt into the delicious fish fillets, and then pour them into the pot and cook until the soup is yellow-green, then you can put in the chicken essence, lard, pepper, and put it in the soup bowl and you're done.

Ingredients: 1 carp.

Excipients: 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger slices, 20 grams of garlic, 1 egg white.

Seasoning: 10 grams of starch, 2 teaspoons of cooking wine, appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar, and a small amount of pepper.

Method: 1. Put the fish flat on the board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish down, and then turn over to slice the fish meat on the other side; Place the large slice of fish flat on the cutting board, cut the fish into thin slices at an angle of 45 degrees between the knife and the cutting board, and set aside;

2. After slicing the fish fillet, grasp the fish fillet and fish steak head 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;

3. Dry the water in the sauerkraut by hand, cut it into thin strips and set aside, and chop the wild peppercorn;

4. Pour slightly more oil than stir-fry vegetables into the pot and cook until it is 70% hot, then add Sichuan pepper and dried chili pepper, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut to stir-fry together;

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

6. Put the fish head and fish steak into high heat and cook for 10 minutes to bring out the umami, and the soup will turn white after boiling;

7. 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.

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Hello, prepare the ingredients: a grass carp, sauerkraut, cooking wine, starch, eggs, dried chili, pepper, green onion, ginger, garlic, chives, coriander, salt, monosodium glutamate, pepper The operation steps are as follows: 1, grass carp to remove the gills, fish scales, fish viscera, fish teeth, clean, separate the fish meat and fish bones 2, chop the fish bones into segments, split the fish head in the middle 3, slice the fish meat into thin slices 4, 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 5, Add starch to the fish bones, add an egg white to the fish and stir evenly, add a spoonful of starch to grasp evenly, marinate for 10 minutes each6, cut the sauerkraut into sections for later use, prepare green onions, ginger, garlic, chili peppers, peppercorns, chives, coriander, spare 7, fry the fish bones until golden brown on both sides and set aside 8, add oil to another pot, add sauerkraut and stir-fry until fragrant, add green onions, ginger, garlic and stir-fry until fragrant, add fish bones and stir-fry until fragrant, add water 9, cook on high heat for 3 minutes, remove the sauerkraut and fish bones and put them in a basin 10, add salt, monosodium glutamate, pepper to season the soup, Then put the fish slices into the slices on low heat, cook for 30 seconds, take out and pour them into the basin with the fish bones11, add oil to the pot, add chili peppers and peppercorns and stir-fry until fragrant, and then splash the oil down, and it will be [smile] [smile].

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.

What should be done with sauerkraut fish stove eggplant should be quietly destroyed? Come and get it

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 the blind banquet guests, the meat is delicate, the fish soup is sour and fragrant, slightly spicy and not greasy.

A successful sauerkraut fish is a stomach that can empty many people's stomachs, so let's make a gluttonous family!

1. The fresh fish is cut and killed, the scales, fins, gills and internal organs are removed, and the fish meat is cut into two pieces with a razor, and the fish head is split open, and the fish bones are 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 the fragrance, and then stir-fry the pickled vegetables, mix with fresh soup and boil, boil the fish head and fish bones with a fierce fire, beat all the foam, cook in 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 wrapped in a layer of egg white, and then gradually shake the fish fillet and put it into the boiling fish soup pot.

4 Another pot is placed on the fire in Shouzhou, when the oil is boiled to fifty percent hot, after the chili powder is soaked and stir-fried to produce the fragrance, it is quickly poured into the soup pot and boiled for a few minutes until the fish is broken.

1. Wash the fish first, cut it into pieces, and put a little salt. After 10 minutes, add a small amount of cornstarch. Marinate up. Chop the ginger, dried chilies, green onions, and coriander and set aside.

2. Put oil in a hot pan with boiling cavity, put ginger, dried chili pepper and pepper into the oil and burst it. Dried peppers are absolutely round and dark red with a little black. Add the sauerkraut and stir-fry for one minute. Add water.

3. Put in the fish after the water is boiled. Use chopsticks to test the fish pieces. If you can wear it, it proves that it is cooked. Add green onions and coriander. (Get the heat right.) The one that just eats is more tender and if you cook it for too long. The fish becomes very soft and sakura sakura. There is no taste left. ）

First of all, the fish fillet you bought, put the bones on the side, mix the other eggs, powder, and salt evenly and set aside, boil the sauerkraut in the water, put the bones in the first place and cook for a while, pour in the mixture, add seasonings and cook well, then heat the oil and put it in the chili, Satoshi stool, garlic, and pour it on the soup pie.

After the water is boiled, put in the fish to tease the nucleus. Use chopsticks to test the fish pieces. Being able to wear it proves that the mountain manuscript is cooked.

Add green onion and coriander. (Get the heat right.) The one that just eats is more tender and if you cook it for too long.

The fish becomes very soft. There is no taste left. ）

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

The fish is processed and sliced, add ginger slices and white wine to remove the fish, first defeat the hidden draft and fry the fish bones and sauerkraut, add water and potatoes to put the filial piety seasoning, and finally in the fish fillet.

I always buy sauerkraut fish seasoning packets directly.

The fish is marinated first, stir-fried fragrant sauerkraut and sauerkraut poured into the water socks to bury the collapsed mackerel and cooked.

Hi sisters, staring at the model to sell pure heaven to eat sauerkraut fish Kai slow, sour and spicy is very appetizing.

Use the method of sauerkraut fish to make this chicken, Senchen chop is sour, fragrant and tender, brother mu appetizing and satisfying hunger, super rice....

The fillet must be thinly sliced in the spike cover mountain! It's boring.

It is better to use the black state fish to make the sour stove sedan vegetable fish.

The family version of sauerkraut is a big fish sale, the fish fillet is smooth and tender, not like the cover is scattered, and the sour and spicy spicy boy is appetizing.