Is dragon fish suitable for sauerkraut fish, can dragon fish be made for sauerkraut fish?

Everyone knows that the taste of sauerkraut fish is very delicious, especially the sauerkraut fish that has just been served, and its rich aroma hits the nose. Sour and spicy soup, crispy sauerkraut, orange-red oil star, red millet chili, and attractive fish aroma. Just looking at it makes people appetize, and they can't help but take a bite.

When eating sauerkraut fish, put a slice in a small bowl and scoop a bowl of soup; makes people "drool three thousand feet". Stuff the fish and sauerkraut in your mouth, um! The soup is sour, fragrant and delicious, slightly spicy and not greasy; The fish meat is tender and smooth, soft and glutinous; The sauerkraut is even more sour and delicious!

Take a bite, sour and spicy and refreshing; Once you eat a bowl, you'll never forget it.

Such a delicious sauerkraut fish, in fact, is not difficult to make. Preparation of sauerkraut dragonfish. Longli fish, the fish meat is boneless and spineless, the taste is tender, and it is a very good choice to slice and make sauerkraut fish.

Ingredients: Longli fish, Laotan pickled cabbage fish, Sichuan pepper, red pepper, ginger, green onion, vegetable oil, cooking wine, starch, salt, etc.

1. Cut the fish into fillets, add salt and cooking wine to marinate, and if you want to make the taste more tender, you can add starch water to it and stir.

2. Finely chop the chives, cut the dried red pepper into small pieces for later use, slice the ginger, and cut the sauerkraut into cubes.

3. Heat the oil in the pot, fry the ginger slices and peppercorns to the fragrance after the oil is hot, then fry the sauerkraut in Laotan for a while, fry until the sauerkraut becomes dry and wilted, add boiling water, boil over high heat and cook for a while, so that the sauerkraut and the soup are fully integrated.

4. The marinated fish fillets are slowly put into the pot one by one, and the scalding of the fish fillets should not be too long, and the color can change on it, and the fish will not be delicious when it is cooked.

5. Pour the boiled fish fillets into a stone pot with the soup, and top with chopped chives and dried red peppers.

6. Heat the oil in another pot and pour it on the stone pot.

The key to sauerkraut fish is in the boiling of sauerkraut. Sichuan sauerkraut is sour and spicy, and the stingless dragon fish fillet is boiled and flavored, and it is very energetic to eat.

Ingredients: Longli fish fillet, Sichuan sauerkraut, ginger, pickled red pepper, garlic, chopped green onion, Sichuan pepper, dried chili, salt, cooking wine.

Step 1: Cut the sauerkraut crosswise and finely chop. Cut the pickled pepper into small pieces. Ginger filming. Cut the garlic into large cubes.

Step 2: Boil the oil in the wok until it is five or six percent hot.

Step 3: Fry the ginger slices to taste and turn to low heat.

Step 4: Fry the peppercorns to bring out the flavor.

Step 5: Add the sauerkraut and garlic, turn to medium heat and fry until fragrant.

Step 6: Add an appropriate amount of water.

Step 7: Add pepper and turn to high heat to boil the soup. Time 20-30 minutes, step 8, suffered, forgot to put pickled peppers. Hurry up and put it in and boil it together. Remember: pickled peppers should be stir-fried with sauerkraut to bring out the aroma.

Step 9: Defrosted fish fillet.

Step 10: Slice. Don't cut it thinly, as the meat is tender.

Step 11: Pour the cooking wine to taste. Time to wait for the sauerkraut soup to boil fragrant.

Step 12: The soup is fragrant, and the juice is almost as good as the fish fillet.

Step 13: Continue to boil over medium heat. Wait until the dragon fish is delicious, then remove from the pot and put it on a plate. The time is about 5 minutes.

Step 14: After putting the pot on a plate, pour a little oil into the hot pan, boil the dried chili peppers and peppercorns on the heat, and turn off the heat immediately.

Step 15: Drizzle the oil pepper and peppercorns over the fish and sprinkle with chopped green onions.

Standard practice for sauerkraut fish.

Ingredients: Seasonings: slices of green onion, ginger and garlic, wild pepper, Sichuan pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, corn starch, chili oil, cumin powder;

Ingredients: herring, carp or grass carp; Sauerkraut;

Method: The first step: separate the bone and flesh from the middle of the back of the fish from head to tail, and then cut the fish into slices, and then put the fish fillets into a little water, a little salt monosodium glutamate, cooking wine, corn starch, and starch, so that the fish fillets will be tender, and the fish fillets must be caught by hand to a very slippery state, and the fish fillets are done;

Step 2: Cut the fish bones into pieces, put them together with the sauerkraut, start to move the pot, put half a spoon of oil and vegetable oil in the pot, heat to about 90 degrees, put in the condiments, green onions, ginger and garlic, and peppercorns to fry until the fragrance comes out, and then put in the fish bone sauerkraut, stir-fry, two minutes, it will be more fragrant, after the fish bone sauerkraut, put in boiling water, or stock according to the proportion to master, look at the fish bone sauerkraut, how much fish fillet, and you control how much water to put in, but you must pay attention to the water can not be put too little, too little will be salty, Too much tasteless, about eight centimeters above the sauerkraut bones, add wild pepper, whole or chopped.

Step 3: Boil the water over high heat until the water boils for about three minutes, take out the fish bone sauerkraut with a colander spoon, and leave the soup in the pot for seasoning, often the taste in the soup is not sour and hot enough, not salty, add a little white vinegar, burn the soup to tumble, put the prepared fish fillets into the boiling soup and gently push it with a spoon, remember not to stir hard, that will break the fish fillet, after the fish fillets are blanched, gently pour the fish fillets with soup into the utensils of the sauerkraut fish bones that have been out of the pot, and then spread the loaded sauerkraut fish evenly with a spoon;

The last step: sprinkle some cumin powder, Sichuan pepper, green onion, garlic slices on the fish fillet, put the chili oil in the pot to boil to a high temperature, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

OK.

Ingredient breakdown. Longli fish fillet, Sichuan sauerkraut, ginger, pickled red pepper, garlic, chopped green onion, Sichuan pepper, dried chili, salt, cooking wine.

1. Cut the sauerkraut crosswise and finely chop. Cut the pickled pepper into small pieces. Ginger filming. Cut the garlic into large cubes.

2. Cook the oil in the wok until it is hot.

3. Fry the ginger slices to taste, and turn to low heat.

4. Fry the peppercorns to taste.

5. Add the sauerkraut and garlic granules, turn to medium heat and fry until fragrant.

6. Add an appropriate amount of water.

7. Add pepper and turn to high heat to boil. The time is 20-30 minutes, and you can catch up with the drama at this time.

8. I was subjected and forgot to put pickled peppers. Hurry up and put it in and boil it together. Remember: pickled peppers should be stir-fried with sauerkraut to bring out the aroma.

9. Defrosted longli fish fillet.

10. Slicing. Don't cut it thinly, as the meat is tender.

11. Pour the cooking wine to taste. Time to wait for the sauerkraut soup to boil fragrant.

12. The soup is fragrant, and the juice is almost as good as the fish fillet.

13. Continue to boil over medium heat. At this time, you can brush the circle of friends, and wait until the dragon fish is delicious. The time is about 5 minutes.

14. After putting the pot on a plate, pour a little oil into the hot pan, boil the dry chili peppers and peppercorns on the heat, and turn off the heat immediately.

15. Pour the chili pepper and peppercorn over the fish and sprinkle with chopped green onions. ok！

Yes, here's how:

Step 1Cut the fish into thick slices, too thin and easy to loose, add salt, cooking wine, pepper, appropriate amount of egg white and marinate for 20 minutes.

Step 2Shred the sauerkraut, shred the ginger, slice the garlic, and cut the green onion and chili pepper into sections.

Step 3 Heat the oil, add the dried chili peppers, green onions, ginger, garlic and stir-fry until fragrant, add the sauerkraut and fry for a few minutes, add boiling water and cook for a while, if there is a broth, it is better.

Step 4Add an appropriate amount of salt to the soup, cook until the sour and spicy flavor is sour, then slide the marinated fish fillets into the pot one by one until cooked, and then put them in a bowl.

Tips for the dragon fish version of sauerkraut fish.

1. If there are fish bones, they can be stir-fried with sauerkraut and the soup will taste more delicious.

2. Friends who like spicy can also add chopped millet pepper.

3. If you think the sauerkraut is not sour enough, you can also add an appropriate amount of vinegar, but the authentic sauerkraut fish is not added.

4. The heat of the fish is very important, and it will not be tender after cooking.

A detailed introduction to the recipe of sauerkraut fish fillet soup Cuisine and efficacy: home cooking recipes Recipes for teenagers Spleen appetizer recipes Diabetes recipes Recipes for high blood pressure.

Taste: Sour and salty Craft: Ingredients for roasting sauerkraut fish fillet soup: Ingredients: 500 grams of grass carp.

Excipients: 150 grams of sour cabbage, 50 grams of egg white.

Seasoning: 30 grams of starch (peas), 3 grams of salt, 10 grams of cooking wine, 1 gram of monosodium glutamate, 1 gram of pepper, 10 grams of green onions, 5 grams of ginger Sauerkraut fish fillet soup Characteristics: Sauerkraut is crispy and sour, crisp and refreshing, and the fish fillets are fresh and tender.

Teach you how to make sauerkraut fish fillet soup and how to make sauerkraut fish fillet soup to be delicious 1pickled sauerkraut to thin slices;

2.Egg whites are mixed with dried bean flour to make egg white pulp;

3.Remove the scales and gills of the grass carp, remove the fish meat from the tail with a knife, and change the slices;

4.Marinate with ginger, green onions, cooking wine, and salt, remove the green onions and ginger after flavoring, and wrap the egg white pulp evenly;

5.Wash the pot, add the ginger and green onion to the milk broth, and remove the ginger and green onion after boiling;

6.Add sauerkraut and fish bones, wait for the sauerkraut to cook and flavor, and then add the syruped fish fillet;

7.When the fish is boiled raw, add monosodium glutamate and salt, and sprinkle with chopped green onions when the pot is ready. Tip - Food Restraint:

Sauerkraut cabbage: Sauerkraut should not be eaten with persimmons, which can cause gastrolithiasis.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Sichuan sauerkraut fish roll soup recipe details Cuisine and efficacy: private dishes Recipes for replenishing deficiency and nourishing the body Appetizing recipes for strengthening the spleen Malnutrition recipes.

Taste: salty and sour process: boiled Sichuan sauerkraut fish roll soup production materials: Ingredients: 300 grams of grass carp, 150 grams of pork tenderloin, 150 grams of sour cabbage.

Excipients: 30 grams of egg whites.

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 3 grams of ginger juice, 4 grams of green onion juice, 8 grams of cooking wine, 10 grams of starch (corn) Teach you how to make Sichuan sauerkraut fish roll soup, how to make Sichuan sauerkraut fish roll soup to be delicious 1Wash the sauerkraut and cut it into thin slices;

2.Grass carp is slaughtered and washed, impurities such as fish bones and internal organs are removed, and fish meat is taken for later use;

3.Chop the pork loin into a puree, add water, refined salt, egg white, monosodium glutamate, pepper and starch and mix well to form a filling;

4.Slice the fish into thin slices, add refined salt, cooking wine, ginger and shallot juice and mix well to marinate to taste;

5.Spread the fish fillets one by one, smear with egg whites, put the meat filling and roll it into a round roll and put it on a plate, steam it in a pot, take it out and put it in a soup bowl;

6.Add water to a pot and bring to a boil, add sauerkraut slices and cook until the soup is thick, then pour into the soup bowl with fish rolls.

Steamed dragon fish.

Difficulty: Beginner level.

Ingredients: Fish fillet, lemon, yuzu soy sauce, green onion, ginger, olive oil

Longli fish is delicious! Don't get tired of eating!

Longli fish can be made into sauerkraut fish, but generally sauerkraut fish is still used black fish or grass carp, as long as the fish bones are less, in fact, they can be made.

Longli fish can be made into sauerkraut fish, because the meat quality of the dragon fish is relatively fresh and tender, and it is more refreshing to eat, so it will be delicious when you make sauerkraut fish, and it is also more delicious to eat.

Longli fish can be made into sauerkraut fish, and there used to be that kind of small sauerkraut fish fast food restaurant, which used dragon fish to make sauerkraut fish. However, if you want to eat it at home, it is still recommended to use fresh grass carp to make sauerkraut fish.

You can make sauerkraut fish. The meat of the fish is particularly soft. The taste is particularly fresh. Sold in the supermarket, ready-made, cut directly into thin slices at home. Not to make sauerkraut fish.

Of course, dragon fish can be made into sauerkraut fish, and now the most popular sauerkraut fish is dragon fish sauerkraut fish.

Of course, this is okay, there is no problem at all, the meat quality of dragon carp is still relatively delicious, it is more suitable for sauerkraut fish, generally speaking, sauerkraut fish can be made of any fish, as long as it is not too fishy fish is OK.

Longli fish, the fish meat is boneless and spineless, the taste is tender and smooth, and it is a very good choice to slice and make sauerkraut fish. But in most cases, it is a sand fish, which belongs to the classification of the catfish family, which is a freshwater farmed fish, which has the advantage of large yield, short growth cycle, and delicate meat, no fishy smell and strange smell.

Dragonfish can be made as sauerkraut fish. The meat of Longli fish is relatively tender, and the sauerkraut fish made of it tastes good.

Of course, dragon fish can be made into sauerkraut fish, but the taste and acceptance are not as high as grass carp! And the cost of using dragon fish to make sauerkraut fish will also be higher!

Yes, yes, you can. However, it really feels too wasteful to use precious sea fish to make sauerkraut fish, the real dragon fish is a marine fish, how can you use sea fish to make sauerkraut fish, the unique taste of seafood is wasted, and the real dragon fish costs two or three hundred yuan a kilogram, two or three hundred yuan, to make sauerkraut fish, this is what the capitalists eat. Although some people use Vietnamese pangasius to pass off as dragon carp, why not use grass carp for a few dollars a catty.

Isn't it fragrant?

It's okay, some fish are suitable for steaming or stewing, which is more nutritious, but it can also be eaten if you change other methods, that is, the nutrition is not so comprehensive.

To make sauerkraut fish, you have to be selective, this kind of fish is more suitable for sauerkraut fish, if you don't believe it, you can give it a try.

Yes. There is no fish that cannot be used to make sauerkraut fish. For myself, crucian carp, flat carp, carp, grass carp, fathead fish, all of which I have used to make sauerkraut fish. So as long as it is a fish, it can be made as sauerkraut fish.

Dragonfish can be made as sauerkraut fish, and because it has no small spines, it is especially suitable for children.

The fish meat is fresh and tender, and the fish must be thickly cut into the fish fillet when used to make sauerkraut fish, which tastes delicious. aqui te amo。

Sauerkraut fish is also very tasty because it has fewer spines in it and the meat is smooth and tender.

Of course it is, and it tastes better than grass carp.

The cost of making sauerkraut fish is higher, after all, it is more than 50 pounds. Many meals are branded with dragon fish, and its practical pangasius is 6-7 yuan a pound to deceive customers.