How to make delicious sauerkraut dragon fish delicious and simple, method

Materials. Old jar sauerkraut.

Half a bag. Yellow chili paste.

Dragonfish. 500 g garlic. Chili pepper.

Wine. Chives.

Preparation of sauerkraut dragonfish.

Two slices of dragon fish fillet, thawed at room temperature. Preparation of sauerkraut dragonfish.

Step 1: Start with the tail of the fish and slice it diagonally into a fillet. Preparation of sauerkraut dragonfish.

Step 2: Add an appropriate amount of starch and cooking wine to the fish fillet, put on gloves and grasp it well, and marinate for a quarter of an hour. Preparation of sauerkraut dragonfish.

Step 3 Heat the oil, add the garlic, chili, sauerkraut, and two spoonfuls of yellow chili sauce and stir-fry slightly. Preparation of sauerkraut dragonfish.

Step 4Add water to a boil and add the fish fillets one by one. Preparation of sauerkraut dragonfish.

Step 5Cook for two to three minutes, turn off the heat, remove from the pot and sprinkle with chopped chives and shallots.

Steps to make stir-fried sauerkraut with artichoke.

Peel the potatoes and cut them into thin slices.

Rinse with water to allow the potato slices to absorb the water and drain for later use.

Finely chop the green onion and garlic and set aside.

Slice green and red peppers and set aside.

Yunnan Midu pickles are the core of this dish, and they are available online and are very cheap.

Finely chop the pickles, the exact amount can be set according to personal taste.

Put oil in the pan, more than usual for stir-frying, to prevent it from sticking.

Stir-fry minced green onion and garlic until fragrant.

Stir-fry the potato slices quickly over high heat until they are broken.

Add pickles, green and red peppers, add salt, chicken essence, chili oil, light soy sauce and stir-fry quickly for 30 seconds.

Longli fish is a common fish in life, high nutritional value, fresh and tender meat, many people like to eat dragonfish, it also has many ways, so how to make sauerkraut fish? Let's take a closer look.

Method 1. Ingredients: 2 dragon fish, 3 handfuls of rape, 1 lettuce, 2 coriander, 1 egg white, appropriate amount of salad oil, 1 teaspoon of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 1 handful of Sichuan pepper, 1 handful of dried chili, appropriate amount of cooking wine, 1 tablespoon of starch, 1 tablespoon of bean paste, 1 tablespoon of white pepper, 1 tablespoon of chili powder, 2 bowls of water.

Method: 1. Two dragonfish, wash and cut into thin slices;

2. Marinate the fish fillets with egg white, cooking wine, starch, ginger slices and a teaspoon of salt for about 20 minutes;

3. Wash the lettuce, wash and blanch the rape, and put it in a basin for later use; 4. Pour an appropriate amount of oil into the wok and heat it, add an appropriate amount of Sichuan pepper and dried chili pepper and stir-fry until fragrant, then add the remaining ginger slices and garlic cloves and stir-fry until fragrant;

5. Then add Pixian bean paste and stir-fry evenly;

6. Pour 2 bowls of water into the pot and bring to a boil over high heat;

7. After the water boils, put the fish fillets into the pot and cook for about two minutes (roll them);

8. Put in the green onions, turn off the heat and remove from the pot, pour into the pot with lettuce and rape, and scatter a little chili powder on the surface;

9. Wash the wok, then pour in more oil and heat it, add the last part of Sichuan peppercorns and bell pepper and stir-fry until fragrant;

10. Pour the boiled oil over the fish fillet, garnish with coriander and serve.

Nowadays, the sauerkraut fish in many restaurants is made of dragon fish.

Dragonfish can of course be used to make sauerkraut fish. And there are some unspeakable benefits of sauerkraut fish made from dragon fish.

Clause. 1. It is suitable for children.

Because the dragon fish lives on the bottom of the sea and is an invertebrate organism, it does not have fish bones on its body. Therefore, by making sauerkraut fish with dragon fish, parents no longer have to worry about their children being pinched by fish bones.

Clause. Second, the dragon fish is rich in nutrition.

According to the encyclopedia of "Longli Fish", "it is high protein, rich in nutrition, its fat contains unsaturated fatty acids, has anti-atherosclerosis effect, and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases and enhance memory", therefore, eating Longli fish can not only help the elderly promote physical health, soften cerebral capillaries, but also enhance children's memory, promote learning, can be said to be suitable for all ages.

Clause. 3. Fresh and long-lasting.

The grass carp, carp, and black fish that are usually used to make sauerkraut fish are all freshwater fish, and there is a strong grassy smell on the body, and some even have it after cooking, which seriously affects the appetite for eating. The encyclopedia of "Longli Fish" wrote: "The fish meat is cooked for a long time and does not get old, and there is no fishy smell and peculiar smell," that is to say, the Longli fish has no fishy smell, and the meat is firm, even if it is cooked for a long time, there will be no scattered fish meat, so it is simple and convenient to use Longli fish to make sauerkraut fish.

You can make sauerkraut fish, and it tastes pretty good.

You can do it if you do it, but you don't always feel that way when you eat it, and I don't like the feeling of it anyway.

1. Method 1:

First, cut the dragon fish into pieces, add cooking wine, pepper, salt and starch and stir well.

Place the pickled greens in cold water, soak for two minutes, then shred and set aside.

Put oil in the pot, after the oil is hot, add ginger, garlic and pickled vegetables and stir well, add water and boil until boiling, then put the fish and cook for seven minutes.

2. Method 2:

After removing the fine scales of the dragonfish, cut off the fins and tail with scissors. You don't need to open your belly, cut the fish directly, cut off the head first, the fish head must also be treated, the gills are cut, and then the middle is separated. Then cut the body of the fish into about centimeter pieces and dispose of the fish maw.

Cut in the middle of each section of the fish body, cut off the main bone in the middle, and the black fish has few bones, so there is no need to pick. Put the processed fish in a small dish, beat in two egg whites, add salt, cooking wine, sugar, minced ginger, a little soy sauce, stir and soak for half an hour and set aside;

Wash the sauerkraut and cut it into sections;

Add oil to the pan, stir-fry the sauerkraut a few times, and add some chicken essence. When the oil is almost absorbed, pour in the stock and bring to a boil. After the soup is boiled, foam, first put in the fish bones and fish head, turn down the heat and cook for about 5-7 minutes, then put in the fish slices, cook on high heat for a minute, add monosodium glutamate, pepper, chili pepper, etc. (not spicy less put), and then burn for 2 minutes.

3. Method 3:

Add a pinch of salt, pepper and cornstarch to the fish and grasp it with your hands.

Pour oil into the pot, stir-fry the garlic slices and minced ginger, pour in the sauerkraut, add an appropriate amount of water, and cook the fish together in the soup.

After cooking, remove and set aside, pour oil into the pot, fry fragrant peppercorns and dried chilies, pour them on the fish, and sprinkle with coriander.

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 to taste, and it tastes very energetic.

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. When the fish is boiled and the reeds are rotten, then put it on the plate. The time is about 5 minutes.

Step 14: After putting the pot on the plate, pour a little oil into the hot pan, burn the dry and spicy pepper and peppercorns, 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.