How to cook sauerkraut fish to be delicious, how to cook sauerkraut fish is delicious and simple

Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Production method: 1. Remove the bones and bones of the fish (generally speaking, it is better to choose fish without spines), cut the fish into thin slices 5 cm long and 3 cm wide, put it in a bowl, use soy sauce and cooking wine to taste, and mix well with water and soybean flour.

2. Wash the green garlic and celery and cut them into centimeter-long segments and pieces.

3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely.

4. Put green garlic and celery in the pot, fry until it is broken and put on a plate.

5. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6. Pour the fish slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age). Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

Note: To make this dish well, it is highly technical and difficult. However, as long as two spicy and one hemp (Pixian bean paste, dried pepper and Sichuan pepper) and other accessories are ready, and made according to the above methods and essentials, satisfactory results will be obtained.

And sauerkraut's.

The sauerkraut fish is prepared as follows:

Ingredients: The middle section of herring (about 1 catty, as long as more than 4 yuan), sauerkraut (there is a bag of sauerkraut with 1mb in the vegetable field, come back and wash it, and cut it casually, if you want to make boiled fish, you don't need to buy this music).

Vegetables (you can put them or not, you can choose bean sprouts, lettuce and the like, they are also delicious, if you are making boiled fish, you must put vegetables).

One egg green, Pixian bean paste (must be the bean paste of Pixian County, Sichuan), ginger, garlic, dried chili pepper and Sichuan pepper (according to the taste), starch, salt, monosodium glutamate, stock (there is very good, there is no also, I have never let go, because there is no ready-made available).

Preparation: 1First wash the herring segments, cut them into fillets, then add starch, salt, a small amount of monosodium glutamate, and egg greens, stir well, and set aside.

2.Cut the sauerkraut into sections, shred the ginger, crush the garlic, and dry chili peppers, if you want to eat spicy, put more, if you don't want to eat, just put two or three.

3.Heat the oil in a pan and add ginger, chili, peppercorns and Pixian bean paste (if there is no stock, bean paste.

1.Prepare a carp to be processed, cut a knife at the head of the fish, pull out the fishy line inside, and then open the blade from the tail of the fish, cut off the fish head, then cut the fish bone into sections, remove the fish teeth, reduce the fishy smell, and then cut the fish head, cut the fish bones, and put them in the basin.

2.Then the bones are sliced off, and the bones are cut into pieces and put together with the bones.

3.Finally, slice the fish into thin slices and place them in a bowl.

4.Add a little salt to the fish bones, pour in water, wash it again, wash the blood inside, and control the water for later use.

5.Clean the fish again, then marinate the fish, add a spoonful of salt to the basin, add a little pepper, add an appropriate amount of cooking wine, and mix well with your hands.

6.Add half an egg white to it, grab it again with your hands and mix evenly, adding egg white can make the fish more tender, and stir the fish continuously to make it stronger.

7.Finally, add a spoonful of cornstarch, grasp and mix well again, add starch to lock in the moisture in the fish, keep the fish tender, stir well, and set aside to marinate for ten minutes, so that the fish slowly tastes.

8.Next, prepare a little topping, cut the sauerkraut into pieces and put it in a pot.

9.Half a green onion is cut into water chestnut slices, a piece of ginger is cut into ginger slices, a few garlic seeds are cut into garlic slices, and a small handful of red peppers are put in for later use.

10.Cut a few shallots into chopped green onions, put them in a small pot, then put a few peppercorns, and a small handful of red peppers for later use.

11.Prepare a small bowl and put a few grains of millet pickled pepper and pickled pepper water.

When the ingredients are ready, we start cooking.

12.Boil water in a pot, put in the sauerkraut after the water boils, blanch the sauerkraut to remove the impurities and salt inside, blanch the water for 30 seconds, and remove the water.

13.Heat the wok, add a spoonful of cooking oil, and sprinkle with a little salt, we fry the fish bones, sprinkle with salt to avoid the fish bones sticking to the pan.

14.After the oil is hot, pour in the fish bones, gently shake the wok to heat the fish bones evenly, fry the fish bones, and put them in a basin for later use.

15.Add the cooking oil again, pour in the green onion, ginger and garlic after the oil is hot, stir-fry the red pepper until fragrant, then pour in the sauerkraut and stir-fry for a while.

16.Pour in the fish bones and add an appropriate amount of boiling water, adding boiling water can make the fish soup thicker and whiter.

17.Next, start seasoning, add salt, pepper, chicken powder, then add an appropriate amount of cooking wine to remove the smell, change to medium heat and cook for three minutes, after one minute, pour in the pickled pepper and pickled pepper juice, and then add 20 grams of white vinegar.

18.After three minutes, turn off the heat, remove the fish bones and garnish and place in a bowl.

19.Bring the soup to a boil again, then reduce the heat to low, add the marinated fillets, gently push with a spoon, and cook for 20 seconds to turn off the heat.

20.Remove the fillet, put it in a soup bowl, and pour an appropriate amount of the original soup over it. Add chopped green onions, Sichuan peppercorns and dried red peppers.

21.Heat the wok, add a large spoon of cooking oil, turn off the heat when the oil temperature is 70% hot, and then pour the hot oil into the basin to stimulate the fragrance of chili peppers, green onions, and peppercorns.

22.Well, this home-style version of sauerkraut fish is ready.

Cooking sauerkraut fish in this way is delicious and easy:Ingredients: 1 black fish, 100g pickled cabbage, 10g ginger, 5g green onion, 10g garlic, 7 dried chilies, 1 egg white, a small amount of white pepper, 10g cooking wine, appropriate amount of salt.

Steps: 1. Prepare the ingredients.

2. Add an appropriate amount of starch, 1 tablespoon of cooking wine, an appropriate amount of salt, white pepper and 1 egg white to the black fish fillet, mix evenly and marinate for 15 minutes to taste.

3. Put an appropriate amount of oil in the pot, add the green onion, ginger and garlic to burst the fragrance.

4. Add the sauerkraut and stir-fry until fragrant.

5. Add the sour soup sauce.

6. Add an appropriate amount of water and bring to a boil over high heat.

7. Put the marinated fish fillets into the pot one by one and cook over high heat for 3 minutes.

8. Remove from the pot and serve on a plate.

9. Sprinkle with dried chili peppers and rattan peppers, white sesame seeds.

10. Heat the oil in another pot, and the oil will be heated until 9 is hot and splashed on the dried chili pepper to stimulate the fragrance.

11. Help! This sauerkraut fish is also too delicious, so it is good to pay rice.

How to cook sauerkraut fish:

Ingredients: a grass carp, a handful of sauerkraut, two coriander, a few dried chilies.

Excipients: appropriate amount of oil, appropriate amount of salt, a spoonful of soy sauce, appropriate amount of pepper, appropriate amount of Sichuan pepper, appropriate amount of corn starch.

Steps: 1. Prepare the ingredients.

2. When buying fish, ask the fish shopkeeper to make the fish fillet into fish fillet, and keep the fish bones for cooking tofu. Add cornstarch, salt and cooking wine to the fillet and marinate for 10 minutes.

3. Cut the coriander into sections and prepare the ginger to wash and slice, peel the garlic cloves (about half a garlic), and wash and cut the coriander.

4. Heat the wok, pour oil and burn paper, add ginger slices, garlic cloves, peppercorns, and chili peppers to stir until fragrant, pour the sauerkraut into the pot and continue to stir-fry. Stir-fry the sauerkraut first, and the sauerkraut fish will be more fragrant. After the fish pieces are fried and white, pour boiling water into the pot, then open the sauerkraut packet in the sauerkraut and fish seasoning, and pour the sauerkraut and another packet of seasoning into the pot and cook with the fish soup.

5. After the sauerkraut is stir-fried until fragrant, add soy sauce and stir-fry well.

6. Pour in half a pot of boiling water.

7. After the water in the pot boils, turn the heat to low, use chopsticks to evenly clamp the marinated fish fillets into the pot, blanch the heat until it changes color and breaks, and turn off the heat.

8. Spread the dried red pepper, peppercorns, and minced garlic on the fish fillet, sprinkle with coriander, boil a large spoonful of oil and pour it on it, and the fragrant sauerkraut fish can be served. After the fillet is boiled until it turns white, add the coriander, add salt to taste, and it is ready to serve.

The sauerkraut fish is cooked as follows:

Ingredients: fresh live carp, Li Kee sauerkraut, green onion, ginger and garlic, dried chili forging, white pepper, egg white, refined salt, Sichuan pepper, sugar, cooked sesame seeds.

Method: 1. Wash and slice the sauerkraut and copy it with water to cool;

2. Clean up the carp and prepare to slice it, pay attention to remove the fish tendons to remove the fish;

3. Heat the oil in the pan, put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the sauerkraut and stir-fry, and stir-fry the picked fish bones in the pot until the white soup is added to the water and simmer over high heat. At this time, you can adjust the taste, add an appropriate amount of salt, white pepper, a little sugar, and if you feel that the soup is not sour enough, you can also put a little white vinegar;

4. Add an appropriate amount of salt, white pepper, egg white, stir the fish and add an appropriate amount of cornstarch and mix well;

5. The fish is almost stewed, put the vegetables into the basin, pour the fish evenly into the pot, cook it lightly, cook it for too long, the fish will be old, take out the fish, add the soup to the basin, don't pass the fish;

6. Put chopped green onions, minced garlic, chili peppers, peppercorns, and white pepper powder on the surface, heat the oil in a pan, and start pouring oil when there is no sound;

7. Sprinkle some cooked white sesame seeds on the surface.