What is the best way to make sauerkraut fish?

Speaking of sauerkraut fish, many people may begin to praise it, after all, it is so delicious, haha! The main material of sauerkraut fish is rich in high-quality protein, the human digestion and absorption rate can reach 96%, and can provide essential amino acids and other nutrients for the human body. In addition, sauerkraut can help people refresh their minds and appetize, so sauerkraut fish is a rare delicacy.

Today I will recommend to you one of the best ways to make sauerkraut fish. <>

First of all, go to the vegetable market to buy a large carp that is fresh for a day, clean the fish, and cut off the fins. Why carp? That's because the fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol very well, and carp has the effect of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, and stopping coughing and lower qi, which has great benefits for all kinds of edema, edema, abdominal distension and milk blockage.

Cut the fish into sections, press the fish segment with your hand, hold the knife with the other hand and push it closer to the upper edge of the fish backbone, feel the position of the fish bone, and adjust the direction of the knife in time to remove the fish bone. Place the fish horizontally and slice them with a knife in the direction from the tail to the head, each slice is about 5-7 mm thick. Pay attention here!

Don't go in the opposite direction, otherwise the fish fillets will break when cooked.

Take an egg, pour it with your left and right hands, pour out the egg white for later use, cut the fish bone into sections, put it in a basin with the fish fillet and fish head, add salt and cooking wine and stir, then put in the egg white and mix evenly, and let stand for 20 minutes.

Next, it's time to deal with the sauerkraut, one or two packs are fine, put more if you like, and cut the sauerkraut into sections. <>

Put oil in a pot and heat it, preferably large oil, pour in the chopped sauerkraut and stir-fry, then add water or stock to boil, first put in the fish head and fish bones, simmer for 5-7 minutes on low heat, and then add other fish fillets, high heat for 2-3 minutes.

Add salt, pepper, pepper powder, monosodium glutamate and other condiments, and the fragrant sauerkraut fish is ready.

Teacher, I have sauerkraut, can you make me sauerkraut fish?

Sauerkraut fish is both beautiful and delicious to do.

A tutorial on how to make sauerkraut fish.

Sauerkraut fish is really super delicious, give it a try.

Hi sister, let's eat sauerkraut fish today, it's very appetizing and sour.

Sauerkraut fish is made with grass carp as the main ingredient, 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.

First chop the fish into pieces, put some salt, light soy sauce, oil consumption, knock an egg, please catch it evenly and marinate for 20 minutes, then sprinkle some corn starch on the fish home and fry it in oil, leave a little bottom oil in the pot, put oil and chili peppers and fry until fragrant, pour in sauerkraut and fry together, add an appropriate amount of water, pour in the fish pieces after boiling, and finally adjust the taste.

The best way to eat sauerkraut fish: sauerkraut must be fried dry water, add some salt to fry the water in the sauerkraut, then boil the bean paste in the pot, stew the sauerkraut for ten minutes and put two millet spicy, after taking it out, cook the fish, and finally put some peppercorns to pour hot oil!

Put sauerkraut and fish bones in the pot and stir-fry until fragrant, add boiling water, add fish fillets and seasonings after boiling, and cook for about 20 minutes.

Add cooking wine, starch, egg white, salt, grasp and marinate the fish fillets and fish bones separately, dry the sauerkraut and cut it into thin strips, and chop the wild pepper. Pour oil into the pot and heat it, add Sichuan pepper and dried chili pepper to stir-fry until fragrant, add star anise, garlic, ginger and wild pepper and cut sauerkraut and fish bones to stir-fry together, pour in an appropriate amount of water and boil, and then put in the fish fillets and cook until they change color.

As an authentic Sichuan dish, sauerkraut fish is sweet and sour, delicious and delicious, and can be easily made at home.

Ingredients: grass carp, black fish, catfish are all available! As long as there are fewer spines and more meat, it's fine. Sauerkraut, ginger and garlic, lemon, white sesame seeds, green onion, corn starch, white pepper.

Method: 1. The first thing is to clean up the fish. Rub the skin of the fish with flour and salt, then wash it with water. Then blanch the epidermis with boiling water at 60 degrees to remove mucus and remove fish.

2. Separate the fish meat from the bones. Fish bones, fish heads, fish tails, cut into pieces.

3. Cut the fish into thin slices and marinate with cornstarch, white pepper and salt.

4. Slice the green onion, ginger and garlic for later use.

5. After the pot is hot, put a small amount of oil and put in the fish bones. Fry until golden brown on both sides, add ginger, push the bones to the side and add the sauerkraut, stir-fry the sauerkraut in water, and it will be more refreshing to eat.

6. Add boiling water, and the soup will turn white instantly. Cook for ten minutes and add the lemon slices.

7. Turn down to medium heat, put in the marinated fish fillets, and then gently push the fish fillets.

After a few minutes, add the chopped green onion, top with white sesame seeds, and finally pour hot oil over the white sesame seeds to stimulate the fragrance.

The sauerkraut and fish soaked in the soup just smell it makes people can't help but taste it, and the aroma that comes to the nose is unscrupulous, and it tastes so delicious that you can't stop.

Preparation of simple sauerkraut fish:Ingredients: 1000 grams of grass carp.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of chili pepper, and a bag of sauerkraut.

1. The grass carp bought in the market, sliced directly, washed and put minced ginger on it when it comes back, add cooking wine, and marinate it together with a material bag for later use.

2. Cut out the green onion obliquely, cut the coriander into sections, cut the chili pepper into small sections, and take out an appropriate amount of pepper for later use.

3. After the pot is boiled dry, put the pepper and chili pepper and fry for a few seconds, and the fragrance can overflow.

4. Pour oil into the pot, put in the sauerkraut and stir-fry after the oil is boiled.

5. After the sauerkraut is fried, add water to boil, put in the bag and marinated fish fillets, and pour the fish out of the pot and into the bowl when the fish is cooked.

6. Put the coriander, green onion and cooked pepper on top. Heat the oil, pour the vegetables on the oil when the oil is ready, and you're done!

7. Prepared sauerkraut fish.

Sauerkraut fish is the most delicious fish: grass carp, black fish, sea bass, dragon fish, river fish, pangasius, etc.

1. Grass carp. Grass carp has less bones and more meat, especially less intermuscular spines, and the meat is relatively fat, which is used to make sauerkraut fish soup with sour flavor and delicious flavor, and the fish fillets are tender and smooth. In addition, grass carp is rich in unsaturated fatty acids and selenium.

Second, the black fish. The black fish is the common name of the snakehead, it has basically no spines in other places except for the big spines in the middle, the meat is many and tender, and the black fish is born with a sticky thing, which can protect the meat from breaking. Therefore, the sauerkraut fish made with black fish has a delicate meat and tastes slippery and sour.

3. Sea bass. The earthy smell of sea bass is small, the meat is relatively elastic, not easy to disperse, and it is fatty and does not have many spines, which is very suitable for making sauerkraut fish.

Fourth, the dragon fish.

Dragonfish is a large bottom fish living in warm and temperate coastal waters, with no pollution and a slow growth cycle. Longli fish meat is thornless and boneless, sliced to make sauerkraut fish is very suitable, boilable, more delicious than freshwater fish such as grass carp, the taste is more smooth, the meat quality is not old when cooked for a long time, tight but not firewood, no fishy smell and peculiar smell.

Fifth, the river group fish.

Jiangtuan fish, whose scientific name is long-snouted catfish, is actually what everyone often calls catfish. Jiangtuan fish belongs to the scaleless fish, the skin is smooth, the meat is high protein, low fat, the fish meat is smooth and tender and there is no dark thorn, completely taking into account the advantages of grass carp, abandoning its shortcomings, using Jiangtuan fish to make sauerkraut fish is really an excellent choice!

6. Pangasius.

Pangasius belongs to a kind of economic freshwater fish in Vietnam, pangasius fillet is a deep-processed fillet, it has no leftovers, does not need to be slaughtered, meated, rinsed, the fishy smell is very light, and there is no sting, so it is very popular with small restaurants.

It is best to use grass carp to make sauerkraut fish, grass carp has fewer bones and more meat and the meat is relatively fat, and the sauerkraut fish soup made with grass carp is delicious and tender. Here's how:

Ingredients: grass carp, green onion, millet pepper, sauerkraut, egg, corn starch, Sichuan pepper, red pepper, pickled pepper juice, ginger, shallot, garlic, pickled pepper, cooking wine, salt, chicken powder, sugar, white vinegar, pepper and so on.

1. Clean the grass carp, then cut the fish into thin slices of about 3mm, not too thick, not too thin, and put the sliced fish into the basin.

2. Add a spoonful of salt to the basin, pour in water, grasp it with your hands, wash off the blood in the fish, wash the fish bones first, remove the water and put it in the basin.

3. Add salt, pepper and cooking wine to the basin, then add a little cornstarch, mix well, and set aside for later use. Then squeeze the fillets dry and place them in another basin.

4. Add salt, pepper, and cooking wine, grasp it with your hands, beat in an egg white, quickly grasp it with your hands, so that the fish meat is evenly coated with egg white, add egg white, then add a spoonful of corn starch, mix well with your hands again, add starch to lock the moisture in the fish and make the fish skin more crispy. Loose rubber pants.

5. Cut a section of green onion into horseshoe slices, cut a piece of ginger into ginger slices, and then grab a few red peppers for later use.

6. Cut a few shallots into chopped green onions, put them in a pot, pat a few garlic grains flat in turn, cut them into minced garlic and put the shallots together, and then grab a small handful of peppercorns and a handful of red peppers for later use.

7. Boil water in the pot, pour in the sauerkraut section, and wait for the water to boil, you can pour out the water control for later use, the purpose of this step is to remove the salt and impurities in the pickling process of sauerkraut, and also make the sauerkraut taste more crisp.

8. Add a little cooking oil to another pot, pour in green onions, ginger and red pepper and stir-fry Liang Jian, then add the sauerkraut section, turn on low heat and stir-fry quickly for a while. Then pour in the marinated fish bones, fry until the fish bones change color, pour in the pickled pepper and pickled pepper juice, add an appropriate amount of water, and turn on high heat to bring the soup to a boil.

9. Add 10 grams of cooking wine to remove the smell, 5 grams of salt, 1 gram of chicken powder, 1 gram of sugar, add 20 grams of white vinegar, stir with a spoon to dissolve all the seasonings. Cook on low heat for about two minutes to fully absorb the flavor of the fish bones, and after two minutes, remove the fish bones and sauerkraut and put them in a pot.

10. Continue to boil the soup, and when the soup boils, remove the heat, put in the marinated fish fillets, and gently push them with a spoon to heat the fish fillets. After about 20 seconds, turn off the heat, remove the fillets and put them in a pot, and pour in the appropriate amount of broth.

11. Heat the wok, add a spoonful of cooking oil, wait for the oil temperature to heat to 6, pour in the green onion and garlic, Sichuan pepper and red pepper and fry until fragrant, and then pour the hot oil into the fish fillet basin.

12. Finished product drawing.