In addition to the flavor of spicy seeds, there is a special and very fragrant flavor in sauerkraut

Sauerkraut fish is actually not complicated, I think the most complicated is the slice fish, after the fish is sliced, everything is so simple, the method is simple, the taste is very good, haha, you can also try it, the taste is tailored according to the taste of my own family, I feel better than the restaurant.

Ingredients: 3 servings.

1 snakehead. 1 pack of sauerkraut.

Accessories. 1 green onion.

5 slices of ginger. 4 cloves of garlic.

Salt to taste. 10 dried red peppers.

20 peppercorns.

1 green chili pepper.

1 teaspoon of ground white pepper.

3 teaspoons starch.

1 egg white.

2 tablespoons of vegetable oil.

Water to taste. Step 1: A complete list of pickled cabbage fish preparations.

Prepare the ingredients you need and cut the sauerkraut into cubes.

Step 2 Preparation of sauerkraut fish**.

The fish is decapitated, and the knife is tilted to slice off the bones, leaving the net meat.

Step 3: A home-cooked recipe for sauerkraut fish.

Rinse the fish with water, wash it well, and slice the fish at an angle of 40 degrees, starting from the tail with the blade facing the tail, and slice into a fillet.

Step 4: Simple recipe for sauerkraut fish.

After slicing the fish fillet, scrub it with 1 tablespoon of salt and rinse it with water to make it crystal clear.

Step 5: How to eat sauerkraut fish.

The fillets are marinated in salt, white pepper, 1 egg white and 3 teaspoons of dry starch.

Step 6: How to cook sauerkraut fish.

Mix well with your hands and marinate for 20 minutes.

Step 7: How to fry the sauerkraut fish.

The head and bones of the fish are washed and the blood stains are set aside.

Step 8: How to cook sauerkraut fish.

Blanch the sauerkraut, remove and set aside.

Step 9: How to stew sauerkraut fish.

Cut the dried red pepper into small pieces, cut the green onion into large pieces, slice the ginger and slice the garlic.

Step 10: How to stir-fry the sauerkraut fish.

Put oil in a pan and sauté the chives, ginger and garlic.

Step 11: How to stir-fry the sauerkraut fish.

Add the fish head, fish tail, fish bones, and fish skin to stir-fry and change color.

Step 12: How to make sauerkraut fish.

Add the sauerkraut and continue to sauté for a minute or two.

Step 13: How to fry the sauerkraut fish.

Put enough boiling water, bring to a boil over high heat, cook for 20 minutes on medium heat until the fish broth is white, add salt to taste.

Step 14: How to cook sauerkraut fish.

Remove the fish head, sauerkraut, etc., and spread them on the bottom of the pot.

Step 15: How to stew the sauerkraut fish.

Bring the fish broth to a boil over high heat, and add the fish fillets little by little.

Step 16: Preparation of sauerkraut fish.

Fillet Mature and remove and place on top of the basin.

Step 17: How to make sauerkraut fish.

Pour in the fish broth. Step 18: Preparation of sauerkraut fish.

Put oil in the pot, put the pepper and chili pepper in the cold oil, and burn it over low heat until the chili pepper becomes oily and crispy.

Step 19: A complete list of pickled cabbage fish practices.

Take out the pepper and pepper and put it on the fish fillet, sprinkle the green pepper on the fish fillet, the oil is smoked over high heat, and pour it on the fish fillet.

Finished product drawing. Cooking skills.

The fish is fresh, and the taste is delicious, and the taste is set according to the taste of the family, and the taste is better than that of the restaurant.

This depends on the material of the sauerkraut fish you produceOr if you eat sauerkraut fish in someone's restaurant, the ingredients are different in different restaurants, and it is impossible to tell you their secret recipe casually, many of them use different bay leaves as spices, and there is also such a beauty as spice and star anise, Yijia's sauerkraut fish has its own taste, and it is impossible to tell you the ingredients of others.

Sauerkraut fish is a hot and sour dishIt is an authentic Sichuan dish, which mainly stands outThe unique taste of sauerkraut, as well as the tenderness of the fishServe with a sour and spicy tastePerfectly blended together, it has become a famous dish. Although the sauerkraut fish method is simple, it is not easy to make it delicious. Let me explain in detail how to make sauerkraut fish, so that you can make the taste of the hotel at home.

Preparation of sauerkraut fish

Prepare ingredients: a black fish (black fish makes sauerkraut fish taste better), a package of sauerkraut, a piece of ginger, a green onion and a white section next to the trousers, 8 peppercorns, an egg white, two spoons of white vinegar, an appropriate amount of red pepper, a spoonful of pepper, a spoonful of cooking wine, an appropriate amount of corn starch, salt, monosodium glutamate, and chicken powder.

Ingredient. 1.Marinated fillet:

After the black fish is cleaned, the knife comes out of the tail of the fish, and the flesh is sliced against the spine of the fish, and the bones of the fish's abdomen are shaved out to remove the skin of the fish (Don't throw it away), slice the fish thinly. Clean the fillets and drain them in a bowl and add themEgg whites, salt, monosodium glutamate, chicken broth mix, pepper and cornstarch stir wellMarinate for 10 minutes to taste.

Fillet sizing. 2.Cut the ingredients:Wash the sauerkraut several times to remove some of the sourness, then cut it into strips, cut the dried chili pepper into sections, and cut the ginger slices and green onions. Fish bones and heads chopped into pieces.

Cut the side dishes. 3.Start cooking:

Pour peanut oil into a pan and pour in when the oil is hotGinger slices, green onions, peppercorns stir-fry,PourSauekraut sauté for three minutesI put it right and leftFishbonesStir-fry a few times and drizzleCooking wine to remove the smell and increase the fragrance,Pour in an appropriate amount of water and addPepper, salt, monosodium glutamate, chicken powder to taste. Cook until the fish bones are cooked through (About five minutesAdd the fillets, gently stir the fillets, cook for about a minute and pour them into a container.

Fish stew. 4.Rinse hot oil:

Pour peanut oil into the pot, add Sichuan peppercorns and fry until fragrant, add dried chili peppers and quickly pour them on top of the fish. (Dried chili peppers are easy to fry, so the oil temperature should be lower and put in the pot).

Sauerkraut fish finished product.

Although the name of sauerkraut fish is sauerkraut fish, the flavor of his pie is mainly sour and spicy, and it still belongs to the spicy taste".

When it comes to sauerkraut fish, I believe many people will not be unfamiliar, and many people love to eat, this dish is indispensable at the banquet at home, and the method of making it is also very simple, we use fish at home to make more stalls are boiled fish and sauerkraut fish, and these two dishes can also be said to be similar, the method of production is basically the same, but the selection of seasonings is not the same.

When it comes to sauerkraut fish, it must first start with Sichuan, Sichuan is a place with very rich products, the scenery is also very beautiful, friends who have been to Sichuan know that Sichuan's customs can be said to have a unique flavor, the food in the streets and alleys is dazzling, most of these delicacies have a common feature, that is, spicy, which is also the most distinctive place of Sichuan cuisine in the eight major cuisines. The terrain of Sichuan belongs to the basin and hilly area, and there is more rain, because the terrain belongs to the basin, it is difficult to dissipate the moisture after the rain, so that over time, the moisture on the body is heavier, and it is easy to have rheumatism in the long run.

Preparation of sauerkraut fish

Ingredients: black fish, sauerkraut.

How to make:1Wash and slice the black fish into a clip blade (that is, two slices are connected together, without peeling), put salt, cooking wine, ginger and shallot juice to marinate, and add egg starch to starch!

2.Stir-fry the fish head and bones in a pan and add water to simmer into a thick soup;

3.Put the starched fish fillets into a hot oil pan at 6 into a hot oil pan and row the oil until 5 is ripe, then scoop up;

4.Put oil on the pot, add ginger, green onion, chili, pepper, star anise and cinnamon and stir-fry, put the chopped sauerkraut and continue to stir-fry the shanguan and tremble Weitan;

5.Pour the stewed fish soup into a pot with sauerkraut and bring to a boil, put the oiled fish fillets on top, and boil the eggplant;

The flavor type of sauerkraut fish is sour and spicy.

Sauerkraut fish is a classic Sichuan dish originating from the mountain city of Chongqing, known for its unique seasoning and unique cooking techniques, and is also called "sour soup fish" in various places, mainly with fresh grass carp as the main ingredient, with Sichuan pickles boiled, the taste is sour and spicy and delicious.

Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onion, 3 grams of Sichuan pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil.

Production process] cut 3 parts on each side of the fish, dry the sauerkraut, cut it into thin strips, chop it with red pepper, and cut it into grains with ginger; Put the wok on medium heat, boil the cooked vegetable oil until it is 60% hot, put in the fish and fry it when it is yellow, and remove it; Leave oil in the pot, add soaked red pepper, ginger, chopped green onion, and then mix in the broth to put the fish in the soup. After the soup boils, transfer to low heat, add pickled cabbage, cook for about 10 minutes, and put on a plate. Add vinegar to the pan.

Hot and sour tenderloin tofu soup.

Ingredients: Tofu, pork tenderloin, bamboo shoots, coriander, shiitake mushrooms (fresh), vinegar, pepper, salt, monosodium glutamate, sesame oil, green onions, ginger, starch, vegetable oil.

Method: Cut the tofu into strips; Wash the tenderloin, shiitake mushrooms, shiitake mushrooms, green onions, and ginger and cut them into shreds; Wash the parsley and finely chop it. Put water in the pot on the heat, and after the water boils, blanch the tofu strips, shredded mushrooms, shredded bamboo shoots, and shredded meat, and then remove them and put them on a plate.

Heat the pot again and add the stock, salt, vinegar, pepper and chicken essence. After the pot boils, pour in the tofu strips, shredded winter bamboo shoots, shredded meat, hook the thin thickener, sprinkle with green onions, shredded ginger, and chopped coriander, and then you can get out of the pot.

Hot and sour chicken. Ingredients: chicken, vinegar, chili pepper, sesame oil, monosodium glutamate, soy sauce, cooking wine, pepper, green onion, ginger.

Method: Cook the chicken and cut it into pieces and place it on a plate. Put the wok on the fire, pour in the sesame oil to heat, put the chili pepper and stir-fry it, then put in the green onion and ginger shreds to stir out the fragrance and cook the cooking wine, add soy sauce, monosodium glutamate, vinegar, pepper and an appropriate amount of cold boiled water to make the hot and sour sauce, pour it on the chicken slices and mix well when eating.