How to make pheasant fish delicious, how to make sauerkraut fish

Tags: hot and sour boiled for one hour ordinary Sichuan cuisine.

Ingredients. Carp (1 piece).

Sauerkraut (100 grams).

Seasoning. Wild pepper (20 grams).

Sliced ginger (10 grams).

Garlic paste (20 grams).

Starch (10 grams).

Egg white (1 piece).

Cooking wine (2 teaspoons (10ml))

Salt (to taste) Essence of chicken (a small amount).

Sugar (1 teaspoon (5 grams));

Pepper (a small amount).

Clear soup (to taste) kitchen utensils. Not.

Place the fish flat on the cutting board.

Prepare the ingredients.

Take a sharp knife and slice the fish from the tail of the fish, stick to the middle bone to slice the fish off, and then turn over to slice the fish on the other side.

Place the large slice of fish flat on the cutting board, cut the knife at a 45-degree angle to the cutting board, and cut the fish into thin slices for later use.

After slicing the fillet, marinate the fillet and 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.

Dry the water in the sauerkraut by hand, cut into thin strips and set aside; Chop the wild peppercorns.

Pour slightly more oil than stir-fry 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 stir-fry together with the chopped sauerkraut.

Cook the fillet to change color.

Tips: The key to making sauerkraut fish:

1. It is best to use freshwater fish for making sauerkraut fish, the taste of the meat will be better, and the knife must be fast when slicing the fish, and it is best to sharpen the knife in advance to get twice the result with half the effort.

2. To make sauerkraut fish sauerkraut (pickled greens) to use Sichuan pickled greens, which are sold in many supermarkets, you want to buy Sichuan's products, in addition to pickled vegetables, sauerkraut fish can also be added to sauerkraut such as sauerkraut radish, with a unique flavor.

3. Adding egg whites when marinating fish will make the fish more tender, but there is also a small disadvantage that it will make the soup slightly cloudy, and adding a little sugar I think will make the meat more delicious.

4. The fish fillet is fragile, so be careful when putting the fish fillet into the soup, gently scatter it with chopsticks, don't stir-fry hard, the fish fillet can be boiled and discolored.

<>1. Delicious. Ingredients: 1 catfish, 3 garlic, 150g enoki mushroom.

2. Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of black bean paste, appropriate amount of green onion, appropriate amount of shallot, appropriate amount of ginger, appropriate amount of red pepper, appropriate amount of beer.

3. Cut the catfish into small pieces and prepare the other ingredients.

4. Boil the boiling water, add a small amount of oil and salt, and blanch the enoki mushrooms.

5. Add an appropriate amount of salt, pepper and a few drops of olive oil to the blanched enoki mushrooms, and stir well.

6. Place the pad at the bottom of the container.

7. Put an appropriate amount of oil in the pot, add the garlic and stir-fry.

8. Until slightly browned, remove and put in a small bowl.

9. Absorb the water on the surface of the catfish and fry it in garlic oil.

10. Fry until the surface is slightly yellow, then remove and put on a plate.

11. Stir-fry the green onions, ginger slices, red peppers, bean paste and tempeh sauce together with the remaining oil in the pan.

12. Add the fried catfish and stir-fry lightly.

13. Add the beer that has not been used in raw materials.

14. Bring to a boil over high heat, cover and cook.

Six or seven minutes.

15. Remove the lid and add the freshly fried garlic and cook together.

16. Add an appropriate amount of salt to taste.

17. Reduce the juice over high heat until thickened.

18. Spread the cooked catfish in a pot with enoki mushrooms.

19. Finally, sprinkle some shallots on the surface, and the tender and delicious garlic catfish is ready.

1.Grass carp sauerkraut fish feed.

2.The ingredient package includes a sauerkraut seasoning packet.

3.To wash the killed fish, be sure to wash the black membrane in the belly of the fish, chop off the fins, and cut a knife under the gills.

4.Gently pull out the fishy line.

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

6.Slice the flesh of the fish skin side down and slice it diagonally into fillets about a centimeter thick.

7.Separate the fillet from the head of the fillet.

8.Add 1 teaspoon of cooking wine, 2 teaspoons of starch and 1 2 egg whites and salt to the fillet, marinate for 15 minutes.

9.Cut the tofu into cubes.

10.The steak is chopped into pieces about 5 cm long and the head is cut in half.

11.Heat a wok and add 3 tablespoons of oil.

12.Add the sauerkraut wrap and stir-fry.

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

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

15.Put the marinated fish fillets into the soup one by one and spread them with chopsticks.

16.Wait for the fish fillets to cook and change color, add the seasoning package chicken essence, pour it into a bowl, burn a little hot oil and pour it on the fish fillets.

1.Grass carp belly, cleaned, marinated with oil, salt and cooking wine.

2.Wash the sauerkraut and finely chop.

3.Put the fish in a frying pan, fry until golden brown, remove and set aside.

4.Add ginger, shredded garlic, tomatoes and sauerkraut and stir-fry.

5.Finally, add half a bowl of water and a teaspoon of sugar to the grass carp, cook until almost dry, and add salt to taste.

Fish fillet.

Two bowls of sauerkraut wrapped in boiling water.

Preparation of sauerkraut plaice.

Wash and cut into small pieces.

Heat the oil in a pan, add the ingredients in the sauerkraut bun and stir-fry until fragrant.

Add two bowls of boiling water and cook until fragrant.

Pour in the seasoning of the soup pack and mix well.

Add the fish fillet, simmer for about 1 minute, remove from the heat.

Tip 1: Plaice is a deep-sea fish, which has no foul smell and does not need to be marinated with cooking wine, pepper, etc.

2. The meat is delicious, rich in protein, and steaming is also a good choice!