How to make gluttonous sauerkraut fish 5, how to make gluttonous sauerkraut fish

Material. 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 chilies, 1 coriander, pickled fish 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 meat, 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 knife at a 45-degree angle to the cutting board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients to 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 cook 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 stir-fry together with the chopped sauerkraut.

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 a simmer and cook for 15 minutes until the soup becomes thick.

6. Gently pour down the fish fillets, turn off the heat after blanching, 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 with a little sugar, I think it will make the meat taste more delicious.

4. When scalding the fish fillet, you must not blanch it for too long, because it is 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 benefit: after eating, the soup and sauerkraut are often left, and the next day I buy a piece of tofu and put it in to cook, which is a very delicious dish.

This ** is the whole content of sauerkraut fish, you can go and check it out.

1.Add a small amount of oil, stir-fry ginger and garlic and put in sauerkraut, add some bean sprouts and other auxiliary materials, oil, salt, sauce and vinegar and other seasonings into the pot, add an appropriate amount of water to boil and pour it into the soup basin.

2.Add an appropriate amount of water to the pot, put the fish fillets in after boiling, blanch and put them in the soup pot. Top with a little dried chili pepper and green onion.

3.Put a small amount of oil in the pot, turn off the heat after heating, and pour the hot oil over the dried chili peppers and green onions.

Sauerkraut fish finish!

The practice of gluttonous fish.

Ingredients: 1 crucian carp, 1 onion, 15 ml of salad oil, 6 grams of salt, 5 grams of Lao Gan Ma, 3 grams of green onion, 3 grams of garlic, 3 grams of ginger, 5 ml of cooking wine, 5 ml of vinegar, 2 grams of monosodium glutamate.

After the fish is washed and processed, make a strip on the fish. Then sprinkle some cooking wine on the fish body and then smear it with a layer of salt and monosodium glutamate.

Cut the onion into slices and spread it on a plate.

Then cut the fish and place it on top of the onion.

Drizzle some light soy sauce, Lao Gan Ma sauce, ginger and garlic on top.

Then put it in a pressure cooker or steamer and steam for about 20 minutes, heat the oil in the pot, and then add a little garlic and ginger to stir-fry until fragrant.

Add a little soy sauce, vinegar inside.

Put some green onions on top of the steamed fish and pour the hot sauce over the fish.

How to make raw materials: Grass carp 1 about 1 kilogram. Seasoning:

12 grams of tempeh, 6 grams of spicy fish seasoning, 5 grams of ginger, 8 grams of garlic, 30 grams of minced garlic, 8 grams of dried chili peppers, 5 grams of spicy powder, 3 grams of black peppercorns, 10 grams of salt, 4 grams of monosodium glutamate, 5 grams of green onions, 12 grams of cooking wine, 10 grams of wet starch, 8 grams of light soy sauce, 10 grams of sesame oil, 30 grams of red oil, 5 grams of minced chives, 10 grams of cooked sesame seeds, 5 grams of diced red pepper. Method: 1. Marinate the grass carp for 20 minutes, and bring cold water to a boil in a pot; 2. Stir-fry some seasonings for later use; 3. Heat the sesame oil and red oil until it is 50% hot, and fry the other seasonings until fragrant; 4. Pour the cooked seasoning over the boiled fish; 5. Sprinkle with diced red peppers, minced chives and cooked sesame seeds.

Raw materials: grass carp 1 about 1 kg.

Seasoning: 12 grams of tempeh, 6 grams of spicy fish seasoning, 5 grams of ginger, 8 grams of garlic, 30 grams of minced garlic, 8 grams of dried chili peppers, 5 grams of spicy powder, 3 grams of black peppercorns, 10 grams of salt, 4 grams of monosodium glutamate, 5 grams of green onions, 12 grams of cooking wine, 10 grams of wet starch, 8 grams of light soy sauce, 10 grams of sesame oil, 30 grams of red oil, 5 grams of minced chives, 10 grams of cooked sesame seeds, 5 grams of diced red pepper.

Method: 1. Marinate the grass carp for 20 minutes, and bring cold water to a boil in a pot;

2. Stir-fry some seasonings for later use;

3. Heat the sesame oil and red oil until it is 50% hot, and fry the other seasonings until fragrant;

4. Pour the cooked seasoning over the boiled fish;

5. Sprinkle with diced red peppers, minced chives and cooked sesame seeds.

The red peppers and the white fish are so tender that they melt in your mouth. Marinate the grass carp for 20 minutes, bring cold water to a boil in a pot; Stir-fry some of the seasonings for later use; Stir-fry other seasonings when sesame oil and red oil are heated until 50% hot; Pour the cooked seasoning over the cooked fish; Sprinkle with diced red peppers, chopped chives and cooked sesame seeds.

1.Wash the fish, add white wine, salt, ginger slices, pepper and marinate for 20 minutes. (Why add pepper, o (o, this is Mom's secret recipe) to ensure that the fish made is delicious.

2.Put oil in a pot, add ginger, garlic, wood ginger, stir-fry until fragrant, add tomatoes, Kaili red sour soup and stir-fry, add water, put in fish, sauerkraut, bean sprouts, and put garlic sprouts, salt, and chicken essence after cooking.

3.If you eat it as a hot pot, you can add side dishes, cabbage, tofu, delicious to share, ( the appearance of sauerkraut and wood ginger.

Sea bass tomatoes.

Green onions and red pickled peppers.

Wild pepper salt. Fresh lemon cooking wine soup stock ginger.

Garlic Guizhou famous food ......Preparation of fish in sour soup.

Prepare the ingredients. Prepare the ingredients.

Red pickled pepper and wild pepper are one of the secrets of the appetizing and spicy fish in sour soup, and if you want to make an authentic sour soup, you must not miss 1Handling sea bass.

First, cut the whole sea bass with a knife, cut it from the back like this, leave 1 4 in the abdomen without cutting it, and cut it every 1 cm.

After cutting, the sea bass is not only easy to taste, but also will look particularly good when boiled Take one and a half pounds of sea bass as an example, put 1 little cooking wine and 1 pinch of shredded ginger, and add 1 spoonful of cornstarch to marinate for 20 minutes During this time, we cut the tomatoes into cubes, cut the green onions into sections, mince the garlic, and cut the pickled peppers and wild peppers into cubes for later use.

2.Make a sour soup.

**Heat the pan, pour in a little oil, after the oil is hot, put the tomatoes in and stir-fry the tomato juice out, when the tomatoes become sticky, put the green onions, minced garlic, pickled peppers, and wild peppers all into the pot.

After all the ingredients are stir-fried, add 1 bowl of stock and simmer for 2 minutes, plus 3 tablespoons of sweet rice wine.