Sauerkraut fish needs to have fewer spines and tender meat, which fish should be more delicious?

Sauerkraut fish is based on grass carp, but carp and Qingjiang fish can also be selected. It is cooked with kimchi and other ingredients, and the taste is sour and spicy; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite.

Generally speaking, fish with few spines and tender flesh are particularly suitable for making sauerkraut fish, the most common being black fish, grass carp and silver carp. Of course, since everyone's tastes are different, what fish to choose to make sauerkraut fish still depends on the person who eats it. The taste of the sauerkraut fish is different depending on the fish species.

You can choose from black fish, sea bass. I usually choose sea bass, the meat is tender, there are no bones, and it is delicious.

Of course, the sauerkraut fish is delicious, but the premise is that we must make authentic sauerkraut fish. If you want to try to make sauerkraut fish at home, then we need to prepare a grass carp, a moderate amount of sauerkraut, and then prepare some cabbage, cucumber, garlic, coriander, sauerkraut fish packets and cooking oil. <>

Maybe for many beginners, cutting fish fillets is the hardest, that's because we haven't mastered the method, of course, if you really can't, you can also ask the fish seller to help us cut it. After the fillet is cut, we need to wash it with clean water, and then we need to separate the head and bones. We take out the pickled fish bun from the sauerkraut fish seasoning packet and add it to the fish fillet, so that all the seasoning covers the fish fillet.

There are a lot of ingredients that you need to make sauerkraut fish, and this can be chosen according to personal preference, for example, the cucumber and cabbage I choose, we need to cut the cucumber into strips, wash the cabbage and tear it into small pieces by hand. <>

Add oil to the pot, add garlic after the oil is hot, so that it can be stir-fried, and then we put the sauerkraut into the pot and stir-fry, this time the fire must be very large. After stir-frying for a while, add the fish bones and fish head to the sauerkraut and stir-fry together. After stir-frying a few times, add boiling water and the seasoning packet of the sauerkraut fish to the pot, turn the heat to the maximum, and after boiling, we can cook a little longer, so that the flavor of the fish bones and sauerkraut will be brought out.

After cooking, we pour the fish broth and bones into another soup pot, then add the cucumber and cabbage and continue cooking. Then we spread all the marinated fillets on the surface of the soup and continue to cook over medium heat. After the top layer of fish fillets is cooked, you can turn off the heat, then spread the prepared coriander on top of the fish, and finally we need to boil some hot oil in a clean pan, and then pour the hot oil directly on the top of the sauerkraut fish, so that a very delicious sauerkraut fish is ready.

The sauerkraut fish is definitely very tasty, because the sauerkraut fish has a sour and refreshing feeling and tastes very delicious.

Of course, the sauerkraut fish is very delicious, especially the soup of the sauerkraut fish is really amazing when used to soak in steamed buns.

Personally, I feel that the sauerkraut fish is very delicious, the taste of the sauerkraut fish is sour and spicy, and it can increase the appetite and is also very delicious.

The stingless fish that are suitable for sauerkraut fish are:

1. Grass carp. The most common sauerkraut fish is made with grass carp. The meat of grass carp is relatively tender, and it is also suitable for slicing. Grass carp is relatively cost-effective and very affordable, and most restaurants will use grass carp to make sauerkraut fish.

2. Blackfish. Blackfish has few bones, high meat content, and is rich in protein, with very high nutritional value. One of the characteristics of the black fish is that it secretes a type of mucus.

When you cut the black fish fillet, you can feel that the surface of the fish will be sticky. This layer of mucus protects the fillets from breaking, so sauerkraut fish made with black fish can better ensure the integrity of the fillet.

3. Sea bass. The sea bass itself is very delicate, delicious, and the earthy smell is very light, the meat is particularly elastic, not easy to loosen, is the best choice for making sauerkraut fish.

4. Pangasius.

Pangasius has delicate flesh, delicious taste, rich in vitamins and minerals.

mainly calcium) and other nutrients. Four traditional Chinese fish.

They all have spines, and they are not easy to mass-produce to remove spines, and pangasius comes from Southeast Asia.

The fish in the region are known for their tender flesh, lack of intermuscular spines, and high yield. For the F&B market, "thornless" is a heavyweight selling point.

5. Longli fish.

The taste is fresh and delicious, the meat yield is high, the taste is smooth, the fish meat is cooked for a long time and does not get old, there is no fishy smell and peculiar smell, and it is high in protein.

It is rich in nutrition and favored by the majority of consumers.

There are many versions of sauerkraut fish, but no matter which version, it is prohibitive for the elderly and children. Wen Yunfu, a cooking technician at a trading company in Wuhan, developed a new style of gluttonous pickled cabbage fish, which is made of spinless dragon fish. Sour and spicy appetizing, adults and children can enjoy it.

With lotus root, the flavor of Jingchu is strong!

Sauerkraut fish with grass carp is best eaten with fewer spines.

Black fish is also called mullet, it has fewer bones, delicious meat, not easy to break when cooked, and is a relatively common moderate freshwater fish. Its supply is stable, the meat is delicate, the meat yield is high, the taste is firm, and after it is served on the table, even if it is placed for a period of time, it can still maintain Q bomb when it is eaten after the dust core.

Introduction to sauerkraut fish

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine. Sauerkraut fish is made with grass carp as the main ingredient, cooked with kimchi and other ingredients, and the taste is sour and spicy; It can also increase a person's appetite.

There are different opinions about the history of sauerkraut fish, and it cannot be verified, and it has been passed down later, and the production methods are also different, but the taste is basically the same. Sauerkraut fish started from the Jiangcun fishing boat in Jiangjin, Chongqing. Legend has it that fishermen sell the big fish they catch for money, and often exchange the leftover small fish with the farmers along the river for sauerkraut, and the fishermen cook the sauerkraut and fresh fish in a pot, and the soup tastes fresh and beautiful.

So some small shops transplanted it, ** diners from the south to the north. Sauerkraut fish was popular in the early 90s, and it has its place in restaurants of all sizes, and the chefs of Chongqing have pushed it to the north and south of the motherland, and sauerkraut fish is one of the pioneers of Chongqing cuisine.

Boiled fish is a very spleen-strengthening appetizing dish, the method is actually not very difficult, there are no too high regulations for fish, you can choose carp, silver carp, crucian carp, zander carp and other fish species with thick flesh and less spines. The fillet must be sucked neatly by the water of the fillet, so that the fish is not easy to roll, it is more suitable for practical operation, so I recommend it to you today.

Sauerkraut fishMain materials: carp appropriate Sichuan kimchi, appropriate green onion, appropriate ginger, appropriate egg white, appropriate auxiliary materials: tapioca starch, appropriate white pepper, appropriate sesame pepper, appropriate wild pepper, appropriate dry red pepper, appropriate amount of large bone broth, appropriate processing technology:

A carp is sorted out by the market master, and the black mucous membrane in the fish's body is torn off, and after washing, wipe the water to chop off the head and body of the fish, cut off the dorsal fin, enter the knife from the end of the continuous chopped pepper fish head, stick to the fish bones, and cut off the belly of the fish with an oblique knife.

Chop down the chopped pepper fish head, fish bones and fish belly cut into pieces, catch and wash several times until there is no blood, drain the water to remove the fish bones of the fish fillet down, gradually from the tail of the car, the oblique knife head into the fish meat after cleaning several more times after draining the water, put salt, rice wine, egg white, white pepper and corn starch to grasp evenly, marinate the kimchi for 15min in clean water and blanch it, drain the water after washing it, and cut it into thin strips.

Cut the green onion into strips, cut the ginger into slices, cut the dried red pepper into segments, prepare the oil in the stir-fry pot with sesame pepper and wild pepper, put in the ginger and garlic for stir-frying, add chopped pepper fish head, fish bones and fish belly stir-fry and put in kimchi and wild pepper stir-fry and pour a little rice wine, add bone broth or boiling water, sprinkle white pepper, boil and turn to simmer for 10min, you can taste the taste, and put salt seasoning according to your own taste.

Scoop up all the kimchi and fish bones, boil the soup in the porcelain bowl pot, quickly learn to put down the fish piece by piece, shake the pot, wait for the fish to fade and then about 7 cooked thoroughly and scoop the plate, pour the fish head soup into the plate after thinking about it, take the neat stir-fry pot again, put the hot pan cold oil into the pepper and dry red pepper, fry until golden and bright, the pepper, pepper and oil are poured on the fish together.

Chop off the fish head to remove the teeth, slice the fish on both sides along the back of the fish, chop it into small pieces and put it together with the fish bones, pour in some cooking wine to remove the fish, wash the fish fillet, squeeze out the water and set aside, and then add your favorite seasoning to cook.

First of all, after washing and slicing the fish, boil water, put some stock in it, then add an appropriate amount of sauerkraut, and then put the fish fillet in, and then add an appropriate amount of salt, monosodium glutamate, oyster sauce, coriander, chopped green onion and other condiments to cook and eat.

Clean the fish and cut it into slices, then put some cooking wine to marinate, heat the oil, put in the green onion, ginger and garlic to stir-fry the pot, fry the fragrance, and then put the fish in, add some pepper, salt and water for about 30 minutes.

It is necessary to choose to use grass carp, because grass carp will not rot in the process of making, and there is not too much fishy smell when making sauerkraut fish, so it is relatively convenient to use raw materials.

It is better to choose grass carp, because grass carp tastes very good, there is no fishy smell, and the meat quality is also very good.

Which fish is better for sour and spicy pickled cabbage fish? Let's take a look at this problem**, I hope these contents can help friends in need.

As a special delicacy, sauerkraut fish has a certain reputation in the food industry and is also loved by many consumers. Although the recipe varies across the country, the taste is surprisingly the same. Sauerkraut fish tastes spicy and refreshing, the fish is fresh and smooth, and it is very good to go well with meals, but it is not so easy to cook a delicious and tender sauerkraut fish, and it is also important to choose the ingredients, which kind of fish is most suitable for use?

Do not use these 2 types of fish.

The key to making sauerkraut fish is black fish and grass carp, and crucian carp is used less. At this stage, the most popular fish in many restaurants is grass carp, the meat of grass carp is tender but not greasy, and it has the effect of nourishing beauty and beauty. In fact, compared to black fish and grass carp, sea bass is actually the most suitable food for sauerkraut fish.

The texture of sea bass meat is delicious, there are few fish bones, and there is no great fishy smell, but sea bass ** is expensive, and it is not too cost-effective to make sauerkraut fish, so using black fish and grass carp to make sauerkraut fish has become the choice of many people.

However, these two kinds of fish should not be selected for sauerkraut fish, they are crucian carp and tilapia. Generally speaking, the crucian carp is smaller, and it is not suitable to cut it into slices, not to mention that the crucian carp has more bones, especially the subtle spines, and the bite of a piece of crucian carp meat is full of spines, which is very harmful to the taste, but the crucian carp contains protein and is very suitable for soup. Although tilapia has no bones, the meat texture is loose and all crumbled when the knife is down, which is not suitable for sauerkraut fish, it is suitable for steaming or braising it.

In general, black fish and grass carp are the first choices for making sauerkraut fish, but good food alone is not enough, and exquisite cooking skills must be added to make this delicious dish. The above are some of our suggestions for making sauerkraut fish, I don't know what kind of fish everyone uses to make sauerkraut fish?

If you want to make sour and spicy sauerkraut fish, it is best to use catfish, black fish, grass carp, herring carp and carp.

I think you can choose grass carp, grass carp has fewer spines, and it is very delicious, and it is not expensive.

I think it's better to use carp because the meat is more tender and the smell is not strong.

The weather is getting cooler, and it's the season to eat sauerkraut fish again. Sauerkraut fish, also known as sour soup fish, as the name suggests, is made with fish as the main ingredient and cooked with kimchi and other ingredients, and the taste is sour and tender. In order to make it easier to eat, sauerkraut fish is generally made without spines.

So what are the stingless fish that are suitable for sauerkraut fish?

1. Blackfish. Friends who often go out to eat will find that many businesses will choose black fish as the main ingredient of dishes such as sauerkraut fish and boiled fish. This is because black fish has fewer bones, tender meat, is not fragile when cooked, and is a relatively common moderate freshwater fish.

2. Sea bass. Sea bass is more expensive than black fish, the flesh is fat and elastic, much less earthy than other fish, and less prickly. Rich in protein and various vitamins, it is a relatively common economic fish.

3. Longli fish. Dragonfish is an inshore fish that is more expensive than sea bass. The meat of Longli fish is smooth, not old after long-term cooking, no fishy smell, and has rich nutrition, and there are very few fish bones.

In addition to the above three types of fish, which are relatively common and delicious, there are also many businesses that use carp, grass carp, herring and other fish to make sauerkraut fish.