How to make delicious sauerkraut fish? What s the tip?

Is there any secret to how to make delicious sauerkraut fish?

Ingredients: 1 grass carp, pickled pepper, 1 sauerkraut wrap, 1 egg white. Appropriate amount of white pepper, appropriate amount of water, appropriate amount of garlic slices, appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence.

1. Wash the killed fish, and slice the meat of the fish body close to the fish bones. Slice the flesh and skin side down, diagonally into fillets about cm thick, and chop the fish steak into pieces about 5 cm long.

2. Add cooking wine, starch, egg whites and salt to the fish fillet, mix well and marinate for 15 minutes. Heat oil in a wok, add ginger, garlic and pickled pepper and stir-fry until fragrant, add ready-made sauerkraut and stir-fry for 3 minutes, then add an appropriate amount of clear soup or boiling water (the amount of water should be able to cover all the fish fillets) to boil, and then put in the fish steak and cook for 10 minutes to bring out the umami.

3. Put the sauerkraut into a bowl for later use, leave the sauerkraut soup in the pot, so as to prevent too many vegetables in the pot, the fish fillets are not easy to cook, put the pickled fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, serve them in a deep dish, and pour a little pepper oil on the fish fillets.

Preparation of sauerkraut fish:

1. Wash the black fish after processing, cut off the fish meat, remove the fish bones, put the fish into thin slices and put them in a bowl, and cut the fish bones into pieces for later use. Add salt and liquor to the fish fillet, grasp it well with your hands, rinse it with water and squeeze out the water. Add salt and white pepper to the fish fillet to taste, add white wine, water, starch and oil for later use.

2. Put oil in the pot, pour in the fish bones and cut off the oil, add an appropriate amount of water to boil over high heat, add ginger slices, green onions, and white pepper, cook until the fish soup is milky white, pour out and filter out the fish soup.

3. Heat oil in another pot, pour in sauerkraut and stir-fry, fry dry water, then pour in pickled peppers, chili peppers, ginger slices, garlic slices, and green onion segments and stir-fry, pour in fish soup and boil over high heat until flavorful. At the same time, pour the fish fillets into boiling water to interrupt the raw fishing, beat the sauerkraut base and put it into the bottom of the fish basin, pour the fish fillets into the sauerkraut soup and cook them.

Sauerkraut fish] Ingredients: 1 pike fish more than 2 catties, 2 sauerkraut, 1 handful of dried chili peppers, 1 garlic, 1 piece of ginger, 6 shallots, 1 egg white, pepper, cooking wine, sugar, white vinegar, starch.

Method: 1. Prepare the ingredients and let the fish be killed by the store.

2. Tear off the black membrane in the belly of the fish, wipe off the water after washing, chop off the head and tail of the fish, cut off the fins, and separate the fish meat and bones with a knife along the fish bones.

3. Cut the fish meat into large slices with an oblique knife, chop off the fish head, cut the fish bones into pieces, add 1 tablespoon of cooking wine, half a tablespoon of salt, and half a tablespoon of pepper to the fish bones and marinate for 10 minutes.

4. Then wash it several times with water to control the moisture.

5. Put a little salt, half a spoon of pepper, a little cooking wine, a spoonful of starch, and an egg white in the fish to marinate for 10 minutes to fully absorb the flavor.

6. Blanch the sauerkraut in boiling water, remove and rinse the water, dry it, cut it into sections, cut the dried chili pepper into sections, slice the garlic, cut the green onion into sections, and mince the ginger.

7. Pour an appropriate amount of oil into the wok, fry the fish bones and fish heads until golden brown on both sides.

8. Wash the pot, heat an appropriate amount of oil, add minced ginger, garlic slices, dried chili peppers and peppers and stir-fry until fragrant, and then add the chopped sauerkraut and stir-fry until fragrant.

9. Put the freshly fried fish head and bones in and stir-fry for a while.

10. Add boiling water, skim off the foam after boiling over high heat, add half a spoon of salt, half a spoon of white vinegar, 1 spoon of pepper, a little sugar to taste, turn to low heat and continue to cook until the soup is white, then take it all out and pour it into the bottom of the basin.

11. Continue to bring the soup to a boil, then grab the fish fillets into the pot, boil quickly for 40 seconds, remove them, and pour them into the basin with the fish bones.

12. Pour the soup into the basin, sprinkle an appropriate amount of green onions, boil a little oil in the pot, add a little dried chili pepper and stir-fry until fragrant, and pour the hot oil on the fish.

13. A delicious sauerkraut fish is ready, the soup is sour and fragrant, slightly spicy and not greasy, and the fish fillets are tender and yellow and smooth.

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; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite.

There are different opinions about the history of sauerkraut fish, and it is impossible to verify it so far, and it has been passed down through the generations, and the production methods are also different, but the taste is basically the same.

Production method: Main ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut.

1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Specific method: 1 Wash the carp with scales, gills, abdomen, and internal organs, remove two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2 Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

3 Cut the fish into centimeters of knifefish fillets, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

4 After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili peppers until flavorful, then pour into the soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

Sauerkraut fish is a famous specialty dish in Sichuan, it is tender and refreshing, appetizing and spleen-invigorating, refreshing and refreshing, delicious soup, I hope you can taste this unique dish.

Tips for making sauerkraut fish:

1.Wash the fish, cut the fish into thin slices, and put the fish head and bones in a separate bowl for later use.

How to make sauerkraut fish authentic? Unlock a new way to eat sauerkraut fish.

Add the starch, egg white, pepper powder, pepper powder to the sliced fish fillet, stir well, you can squeeze a fresh lemon, which can remove the fishy smell.

2.Slice the green onions, ginger and garlic, and if you have onions at home, you can prepare a small half and cut them into foam for later use. Cut the green onion into foam, select one and cut it into shreds, and finally put it on the fish meat and drizzle sesame oil for use.

How to make sauerkraut fish authentic? Unlock a new way to eat sauerkraut fish.

3.Blanch the selected side dishes in boiling water, remove and drain the vegetables after they are raw, and put them on a plate for later use.

4.Heat up, add sauerkraut, soak the chili peppers, dry the excess water in the pan, remove from the plate after about two minutes.

5.Heat the oil, and you can put more oil in the sauerkraut fish. When the oil temperature is hot, turn to low heat, add green onions, ginger, garlic foam, onion foam, etc., add an appropriate amount of bean paste and stir-fry until fragrant.

6.Add the fish head and bones to the pan and fry over low heat until the surface of the fish is golden brown, then add the sauerkraut and pickled chili peppers that have been dried before? Stir-fry over low heat and stir-fry evenly for about two minutes before adding the stock.

Tips: You can also buy seasonings for sauerkraut fish, because we are all home-cooked practices, and there must be some incomplete ingredients in the ingredients, and you can also buy seasonings, and the methods and steps are the same......

7.When the pot is boiling, remove the sauerkraut, fish head and fish bones from the pot and put them on a plate. Add the remaining stock to the previously marinated fish fillet, the fish fillet is very easy to cook, on high heat for one to two minutes, add sesame seeds, oyster sauce, monosodium glutamate and put it on a plate.

Step 1: Handle the ingredients: After cleaning the sauerkraut, cut it into small pieces for later use, slice the ginger, slice the green onion, pat the garlic and chop it, cut the millet pepper into small pieces, and cut the green onion into chopped green onions for later use!

Then clean the grass carp, cut the bone with a kitchen knife under the head of the fish, then lay the knife flat to bring out the fish slices, and use the same method on the other side to bring out the fish slices!

Step 2: After the fish is cut, the large bones on the fish are also removed with an oblique knife, leaving the pure fish, the fish head and fish head are chopped into small pieces and put on a plate for later use, and then the fish is sliced into thin slices! Here's how:

Put the skin of the fish flat downward, and then slice the kitchen knife diagonally, don't cut off the skin of the fish from the first knife, and cut off the second knife again!

Step 3: After cutting all the fish into thin slices, put it in a basin of water, add 2 tablespoons of cooking wine to grasp the fish, then pour in a large amount of water, gently grasp and wash it with your hands, wash the fish blood on the fish thoroughly, then take out the fish to control the moisture, put it into the soup basin, add 1 egg white, add 1 teaspoon of pepper, a little salt, and then grasp well, add 1 tablespoon of starch after grasping, and grasp it again for later use! Finally, add starch, which can lock in the moisture of the fish well, so that the cooked fish fillets will be more tender!

Step 4: Heat the oil from the pot, then put the fish head and bones in the pan and fry them until both sides are browned! Leave the bottom oil in the pot, add millet pepper segments, green onions, ginger and garlic, wild pepper and stir-fry over low heat, pour the sauerkraut into the pot after stir-frying, stir-fry over high heat until the water of the sauerkraut is dry, then pour in the fried fish head and fish bones, then pour in an appropriate amount of boiling water, boil over high heat, add 1 teaspoon of salt, add 2 tablespoons of balsamic vinegar, add 1 teaspoon of chicken essence to taste.

It should be noted here that boiling water must be used to cook the soup, so that the cooked fish soup will be milky white!

Step 5: Wait until the soup in the pot is sour and spicy, take out the soup in the pot with a colander and put it at the bottom of the soup pot, boil the soup in the pot again, then turn to low heat, quickly put the marinated fish fillets into the pot one by one, blanch for 30 seconds, and pour the soup into the soup bowl when the fish skin turns white!

Step 6: After pouring the fish fillets into the soup bowl, add chopped green onions, minced garlic, chopped millet peppers, stir-fry with piping hot oil until fragrant, and finally garnish with coriander leaves!

The practice of sauerkraut fish is the most authentic method.

Science is comfortable. A year ago.

Sauerkraut fish is a fresh and spicy authentic Sichuan dish, the fish meat of this dish is very delicious, there is no fishy smell at all, because the sauerkraut removed it. The taste is mainly spicy, which makes people want to eat it.

1.Finely chop the sauerkraut, slice the garlic, mince the ginger, chop the coriander, and add dried chilies and peppercorns to taste.

2.Grab the fish with a pinch of salt, pepper and cornstarch.

3.Grab the fish bones with salt and pepper.

4.Add oil to a wok and sauté the garlic slices and minced ginger until fragrant.

5.When the garlic slices are slightly browned, pour in the chopped sauerkraut.

6.After stir-frying until fragrant, add an appropriate amount of water or stock.

7.Cook the fish bones together in the broth.

8.Bring to a boil.

9.After boiling, cut the fish into the pan one by one.

10.The fish is easy to cook, and when cooked, add an appropriate amount of pepper.

11.Serve in a large bowl.

12.Put a small amount of oil in the pot, low heat, and fry the peppercorns and dried chilies.

13.Drizzle the fried peppercorn oil over the fish.

14.Sprinkle with coriander.

Recipe Tips:

This dish doesn't need to be filled with chicken essence or MSG! What you eat is the original umami.

1.Good ingredients to make a good dish, fish to be fresh, it is best to choose grass carp, black fish, catfish, this kind of meat thick thorns and less thorns, sauerkraut should also be bought, otherwise there is a strange taste, good sauerkraut should also be blanched, remove the astringency of pickled vegetables more crisp.

2.The good fish fillet must be washed with salt, the salt can make the water of the fish fillet drop some, the fish meat is firm and elastic, not easy to break, wash the sewage, change the water three times, the fish fillet is tender and white and transparent.

3.Marinate the fish fillet, put all the ingredients, and massage it with your hands for a while, it is better to absorb the flavor.

4.Cook the fish fillet must be on the highest heat, and the hands and feet must be quick when putting in the fish fillet, strive to finish it within ten seconds, and then cover the lid and boil, the fish fillet at this time is super smooth and tender.

To make delicious sauerkraut fish, there are a few tips:

1.Fresh carp: To make sauerkraut fish, you must first choose a good fish.

Choose fresh carp after slaughter, the carp meat is delicate, the scales are not easy to fall, and the taste is better. If you want to improve the taste, you can choose fresh carp fillets that are about 3-4 months old, or choose other fish species that are more suitable for sauerkraut fish.

2.Slice evenly: The fish should be cut into slices, and the slices should be even, with moderate thickness, easy to taste, and easy to blanch.

3.Sauerkraut selection: Sauerkraut is the soul of sauerkraut fish, once a delicious sauerkraut fish, the choice of sauerkraut is crucial. Choose cucumber sauerkraut or fine kimchi, with its slightly sour, fragrant, wonderful taste with fresh fish, taste sour and spicy delicious food.

4.Seasoning pairing: The combination of seasonings in sauerkraut fish is also very important. Some seasonings such as bean paste, Sichuan pepper, ginger and garlic are almost indispensable, and then according to personal taste, you can add chili, cooking wine and other seasonings in moderation.

5.Cooking time: During the cooking process, the fillet retains its shape and the texture is tender, time is of the essence. The best way to blanch the fillets with boiling water will keep them tender and make the soup richer.

6.Master the heat: The final cooking order should be to stir-fry the seasoning to bring out the fragrance, then pour in the fish and sauerkraut, and simmer slowly over low heat, keeping the state of rolling, until the fish is cooked and the soup is rich in flavor.

Depending on the personal taste, the time to cook the sauerkraut fish should be about 15-20 minutes).

The above are some tips for making delicious sauerkraut fish, and you can also adjust it according to your taste and preferences. Hope it helps!