Sauerkraut fish hot pot service process, how to make sauerkraut fish hot pot

1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan pepper, 10 dried chili peppers, 1 coriander.

Ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1 2 tablespoons sugar, 1 2 teaspoons salt, 1 3 teaspoons white 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. Add all the marinated fish ingredients into the cut fish, gently grasp it with your hands, and marinate for 15 minutes;

3. Wash the sauerkraut and cut it into small strips, cut the garlic and ginger into slices, and cut the dried chili pepper into segments;

4. Pour slightly more oil than the stir-fry into the pot and burn it until it is 7 hot, then put in 1 and a half peppercorns and dried chili peppers to choke the pot, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut to stir-fry together;

5. After the fragrance of the sauerkraut is stir-fried, add about 1 liter of water, then put in the fish head and bones removed before, cover the pot, boil over high heat, turn to simmer for 15 minutes until the soup becomes thick;

6. Gently pour down the fish fillets and turn off the heat after they are blanched, and pour the boiled sauerkraut fish into a large bowl or casserole (it is recommended to use a casserole, please pay attention to the attached intimate suggestions);

7. Clean the pot, then pour in a little oil and boil it to 7 hot, then put in the other half of Sichuan pepper and dried chili pepper and stir-fry until fragrant, then pour it on the boiled sauerkraut fish, preferably put 2 coriander.

Tips: 1. It is best to use freshwater fish for making sauerkraut fish, and the taste of the meat will be better;

2. The knife must be fast when slicing fish, and it is best to sharpen the knife in advance to get twice the result with half the effort;

3. Adding egg whites when marinating fish will make the fish taste more tender, but there is also a small disadvantage that it will make the soup slightly turbid, if you have a good way, please tell it and share it with me; And adding a little sugar, I think it will make the meat taste more delicious;

4. Don't blanch the fish fillet for too long, it will be about the same when you see the discoloration, and the meat will not be delicious after a long time;

5. It is recommended to use a casserole to hold the benefits: after eating, there are often some leftover soup and sauerkraut, and the next day buy a piece of tofu and put it in to cook, which is a very delicious dish;

Sauerkraut fish hot pot is my favorite, hee hee!! ~

Ginger slices and garlic slices are set aside, cabbage is cut into sections, and fried tofu is cut into sections. Separate the bones and flesh of the grass carp, slice the fish, pour it into a bowl, add salt, stir well, and marinate for 10 minutes. Pour in cooking oil, ginger slices and fish bones, and stir-fry over low heat until browned.

Pour in the sauerkraut, stir-fry evenly, pour in water and stir well. Add enoki mushrooms, fried tofu and bean paste. Add the dried chili peppers, fish slices, garlic slices and cabbage.

Ingredients:400 grams of grass carp, 50 grams of cabbage, 50 grams of fried tofu, 200 grams of sauerkraut, 100 grams of enoki mushroom.

Excipients:5 grams of ginger, 5 grams of garlic, 2 grams of salt, 10 ml of cooking oil, 1 liter of water, 20 grams of bean paste, 20 grams of dried chili peppers.

1. Ginger slices and garlic slices for later use, cabbage cut into sections, fried tofu cut into sections. Dig and bump.

2. Separate the bones and flesh of the grass carp, slice the fish meat, pour it into a bowl, add salt, stir well, and marinate for ten minutes.

3. Pour in cooking oil, ginger slices and fish bones, and stir-fry over low heat until discolored.

4. Add sauerkraut before pouring, stir-fry evenly, pour in water, and stir well.

5. Add enoki mushrooms, pour in fried tofu and bean paste.

6. Add dried chili peppers and fish slices, pour in garlic slices and cabbage.

Sauerkraut fish hot pot method 1:

Ingredients: fish bones, oil and salt, tofu, sauerkraut fish seasoning package, coriander, fish balls, enoki mushrooms, fish skin;

1.After the appropriate amount of grass carp is processed, the fish bones are cut into small pieces, and the other meat is also cut into small pieces, the sauerkraut can be cut into strips, and the coriander is cut into fine pieces for later use;

2.After the oil is heated in the wok, pour the fish pieces down and stir-fry over high heat until both sides are golden brown, then put them out and set aside;

3.Leave the bottom oil in the pot, pour in the sauerkraut and fry until fragrant, and then pour the sauerkraut and the fried fish into the soup pot together, the best thing in the soup pot is to add the fish bone broth that has been boiled, so that the sauerkraut fish hot pot tastes better;

4.According to the ratio of fish bone broth and ingredients, add an appropriate amount of boiling water, change to low heat after boiling over high heat, until the soup is boiled until white, add an appropriate amount of salt and cut into cubes of tofu, cook until 8 mature, pour enoki mushrooms and fish balls into the pot and boil, and finally sprinkle the chopped coriander to get out of the pot.

Sauerkraut fish hot pot method two:

Ingredients: freshwater fish, sauerkraut, pickled pepper, garlic, ginger, star anise, Sichuan pepper, dried chili, coriander, egg, starch, cooking wine, white sugar, salt, white pepper;

1.Handle the fish, cut it into large slices, add an appropriate amount of egg white, starch, cooking wine, white sugar, salt and white pepper to the fish, grasp it well with your hands and marinate it for about half an hour, on the one hand, to remove the fishy smell of the fish, and on the other hand, to marinate the fish;

2.Wash the sauerkraut and cut it into small strips, wash and slice the garlic and ginger separately, and cut the dried chili pepper into small pieces;

3.Pour an appropriate amount of cooking oil into the pot, heat to 7, then pour in an appropriate amount of dried chili pepper and Sichuan pepper and stir-fry until fragrant, then pour the star anise and the chopped ginger and garlic slices down and stir-fry with the sauerkraut, then add an appropriate amount of boiling water and cook over high heat;

4.After boiling, pour the fish slices down and continue to simmer on high heat until the fish is cooked, add a little coriander or minced celery and serve.

Introduction: Sauerkraut fish hot pot is a home-cooked dish in Chongqing, it is a soup made of fresh fish and pickled vegetables, sauerkraut fish hot pot is delicious, beautiful in color, rich in aroma, slightly spicy and sour, it is a healthy, appetizing hot pot. Next, I will bring you the method of sauerkraut fish hot pot, let's go and see how to do it!

Ingredients:

Ingredients: 1 grass carp, 300 grams of mutton slices, 300 grams of bitter chrysanthemum, 300 grams of fish balls, 300 grams of enoki mushroom.

Excipients: 3 chili peppers, 3 grams of salt, 1 tablespoon of white wine, 300 grams of pickled vegetables.

Method:

1.Prepare pickled greens, chili peppers and green onions and ginger.

2.Remove the scales, fins, gills and internal organs of grass carp and wash them. Go to the head and go to the tail.

3.Split the fish in the middle and remove the bones. Then gently slice the bones on the belly of the fish.

Use an oblique knife to fillet the fish.

4.Marinate the fillets with salt and white wine for 20 minutes.

5.Chop the fish bones into pieces, add salt and white wine and marinate for 5 minutes.

6.Add dry starch and an appropriate amount of water to the marinated fillet. Stir well and set aside.

7.Wash the pickled greens and cut them into cubes.

8.Prepare the fish balls.

9.Lamb slices.

10.Pick and wash the bitter chrysanthemum and drain the water.

11.Wash the enoki mushrooms and remove the roots.

12.Fill the pan with oil and stir in the chili pepper until fragrant. Add the green onion and ginger and continue to stir-fry.

13.Pour in the pickled greens and stir-fry evenly.

14.Pour in water and bring to a boil. Add the marinated fish bones.

15.Bring to a boil over high heat, reduce the heat to low and cook for 20 minutes.

16.After the soup is cooked, pour it into the hot pot, and eat it with fish fillets and lamb slices Bitter chrysanthemum ,,, your favorite food.