Can Qingjiang fish be made into sauerkraut fish, the home cooked practice of sauerkraut Qingjiang fi

Materials. Grass carp (I like Qingjiang fish or black fish.) Thorn less) 1 piece.

Pickled cabbage 100g

Sichuan pepper 1 tablespoon.

Sesame oil to taste.

Essence of chicken to taste.

1 tablespoon of cooking wine.

Pepper 1 teaspoon.

3 green onions. White sesame seeds (cooked) to taste.

Ginger 1 small piece.

Starch 1 tablespoon.

1 egg.

5 dried chilies.

Authentic sauerkraut fish preparation.

Prepare a grass carp, wash it, remove the internal organs, black spots on both sides of the fish belly, and then cut off the fish head, peel off the fish skin, peeling the fish skin is particularly simple, hook the fish skin with your fingers, tear hard, and a whole fish skin will be torn off. To prepare the authentic sauerkraut fish Step 1

Cut the fish bones and meat in half, first cut the back of the fish in half, carefully cut it with a kitchen knife and follow the fish bones, and the fish meat and fish bones will be naturally separated. To prepare the authentic sauerkraut fish Step 2

Cut the fish diagonally and cut the knife diagonally towards the fish. Chop the fish bones into small pieces. Cut the head in half and chop the skin into small pieces. (Slice the fillet as thin as possible). To prepare the authentic sauerkraut fish Step 3

Put the egg white of an egg into the fillet (egg yolk does not need a tablespoon of starch, half a teaspoon of white pepper, a trace of salt, 1 tablespoon of cooking wine, then stir well, marinate for twenty or thirty minutes. To prepare the authentic sauerkraut fish Step 4

Wash the sauerkraut, then cut into small pieces and set aside. To prepare the authentic sauerkraut fish Step 5

Pour the peppercorns into the pot and stir-fry over low heat until fragrant. To prepare the authentic sauerkraut fish Step 6

Cool the stir-fried peppercorns, crush them with a kitchen knife, cut the dried peppers into small pieces, chop the green onions into chopped green onions, and shred the ginger. To prepare the authentic sauerkraut fish Step 7

Put the oil in the pan, add the fish oil, fry it slightly until golden brown, then add the fish skin and fish bones, and stir-fry together. To prepare the authentic sauerkraut fish Step 8

After the fish skin, fish bones and fish head are fried until fragrant, add the sauerkraut segments and continue to stir-fry. To prepare the authentic sauerkraut fish Step 9

Sauerkraut, fish head stir-fry for two or three minutes, pour in 2 bowls of boiling water, then sprinkle in shredded ginger, dried chili peppers, a little green onion, boil the soup over high heat, cover the pot, and cook for ten minutes. To prepare the authentic sauerkraut fish Step 10

When the fish head, fish bones, fish fillets, and soup are boiled to milky white, pour in the fish fillets, (a small amount of quick put) after putting in the fish fillets, do not use a spatula to move the fish fillets, and then cook on high heat for another two or three minutes, turn off the heat, add the chicken essence to taste, sprinkle in the minced peppercorns, and an appropriate amount of white pepper (how much white pepper powder depends on personal preference) to get out of the pot. To prepare the authentic sauerkraut fish step 11

After the fish fillet is put into a container, sprinkle some cooked sesame seeds, chopped green onions, and a few drops of sesame oil, and enjoy. To prepare the authentic sauerkraut fish Step 12

Authentic sauerkraut fish is served as a finish.

Can Qingjiang fish be made as sauerkraut fish.

OK. Material.

1 1250 grams of Qingjiang fish, 200 grams of pickled vegetables, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of soaked red pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, 50 grams of mixed oil, 3 grams of pepper, 15 grams of cooking wine, 1 gram of Sichuan pepper.

Method. 1. The fresh fish is cut and killed, the scales, fins, gills and internal organs are washed, and the fish meat is cut under two blades with a blade, and the fish head is split and the fish bones are chopped.

centimeter-sized blocks; Wash the pickled greens slightly and cut them into short sections; Peel the garlic into cloves and wash it; Ginger wash and cut into slices; Soak the red pepper and grind it finely.

2. Put the pot on the fire, boil the oil until it is hot, put garlic cloves, ginger slices, and peppercorns to burst out the fragrance, and then stir-fry the pickled vegetables, and then add fresh soup to boil.

3. Boil the fish head and fish bones over a fierce fire, beat all the foam, cook in cooking wine, season with salt and pepper, and continue to boil.

4. Cut the fish into a 3 mm thick fish fillet with skin, put it into a bowl, and taste it with Sichuan salt, cooking wine, and monosodium glutamate.

5. Break the shell of the egg, pour in the egg white, mix well to coat the fish fillet with a layer of egg white, and then gradually shake the fish fillet and put it into the boiled fish soup pot.

6. Put another pot on the fire, boil the oil until it is hot, stir-fry the chili pepper powder to bring out the fragrance, quickly pour it into the soup pot and cook for a few minutes until the fish is broken, add monosodium glutamate to increase the flavor, and pour it into the soup bowl.

The nutritional value of Qingjiang fish.

1. The nutritional value of Qingjiang fish is very high, it contains a variety of vitamins and trace elements, and its fish meat is fresh and tender, containing a variety of antioxidant and anti-cancer genes.

2. Qingjiang fish can be said to be a kind of beauty product, a kind of freshwater fish that men, women and children love to eat and are suitable for eating. Eating more Qingjiang fish can make people younger and younger.

3. The fish meat of Qingjiang fish can kill mosquitoes, and eating more Qingjiang fish can resist mosquito bites. The fish meat of Qingjiang fish contains a nutrient that mosquitoes dare not approach, and people can nourish their bodies when they eat it, and mosquitoes will be very afraid.

Of course, Qingjiang fish can be made into sauerkraut fish, and there are not too many requirements for sauerkraut fish, as long as it tastes good.

The flavor of this dish is very heavy, do not pick the ingredients, you can make chicken, duck, beef and sheep, fish casual, but it must be delicious, and it is best to have delicate fish.

The mother bought a Qingjiang fish for 30 yuan, and made a big pot of sauerkraut fish for the child, which was sour and appetizing.

Ingredients: Ingredients: 1 Qingjiang fish, appropriate amount of sauerkraut.

Excipients: appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of garlic, appropriate amount of dried red pepper, appropriate amount of Sichuan pepper, appropriate amount of wild pepper, appropriate amount of red pickled pepper, appropriate amount of coriander, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of water starch, appropriate amount of egg white, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of chives, appropriate amount of sesame pepper.

The specific production steps are as follows: 1. Slaughter and clean the fresh Qingjiang fish; Remove the head of the fish, remove the bones, remove the meat on both sides, and form a butterfly sheet with a knife diagonally along the direction of the fish's tail, and the fish head is split from the middle. 2. Put the sliced fish fillets into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), and water starch to grasp the flavor.

3. Rinse the sauerkraut and cut it into small pieces. 4. Heat the pot, add oil, such as Sichuan pepper, dried red pepper, stir-fry chives, ginger and garlic, then add wild pepper and red pickled pepper, stir-fry to bring out the fragrance, add sauerkraut, add a little cooking wine, sugar, and add enough water. 5. Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and add the chicken essence.

After adjusting to a slight heat, put the fish fillets into the pot one by one, boil again on medium heat, and pour them into the pot when they see the fish fillets turn white, and sprinkle the chives and chives on the surface. 6. Add an appropriate amount of oil to the wok, add dried red peppers, garlic slices, and peppercorns to the warm oil, fry until the dried red peppers become crispy, and pour them on the surface of the cooked sauerkraut fish while hot. (Notes:.)

Fish bones and fish fillets should be put into the pot separately to avoid the fish bones being undercooked and the fish fillets not being formed. Do not turn on a high heat when putting in the fillets, and simmer the fillets over low heat, so that the meat can keep its shape and not break easily. ）

[Join a sauerkraut fish shop and be the boss yourself].

Step 1space

Pour in the cooking wine, marinate the fish, marinate the fish with the marinade for 10 minutes, the fillet of the fish and the bones and heads of the fish are separated, and only the fillets are marinated.

Step 2space

Separate fish heads and bones.

Step 3space

Stir-fry, pour in oil, fry sauerkraut buns, after fragrant, put in the fish bones and fish head, fry until it changes color, pour an appropriate amount of water, and boil.

Step 4space

Use chopsticks to fillet the fish, one by one.

Step 5space

Adjust the cooking time according to the thickness of the fillet, and remove from the pan after cooking.

Ingredients: a grass carp (1 and a half catties - 2 catties is appropriate), 150 grams of Sichuan pickled cabbage (pickled greens), 100 grams of enoki mushrooms, 20 grams of Pixian bean paste, 20 grams of ginger, 5 cloves of garlic, 1 egg white, appropriate amount of cooking wine, starch, salt and pepper.

Method: 1. Cut the fish fillet into slices, cut the fish steak into sections, add the egg white, cooking wine, starch and salt to the fish fillet and fish head fish steak respectively, mix well and marinate for 20 minutes.

2. Squeeze out the water from the sauerkraut, cut it into shreds, there is a pickled pepper in it and cut it into shreds, wash and cut the enoki mushrooms into sections 3, slice the ginger, and mince the garlic.

4. Heat the pot, pour in a little oil, stir-fry ginger slices, garlic paste, Pixian bean paste until fragrant 5, and shredded sauerkraut and stir well.

6. Pour enough boiling water into the pot (the amount of water should be able to cover all the fish fillets and other ingredients) 7. After the water boils, pour in the fish head and fish steak segments, and cook for about 10 minutes 8. Add the enoki mushroom segments.

9. Then put the marinated fish fillets into the pot one by one, and use chopsticks to disperse them after putting them in.10. Cook until all the fish fillets change color, add a little salt and pepper and stir well to get out of the pot Remarks: In order to eat more refreshing and healthy, don't pour too much oil when you start to fry sauerkraut; After the fish is finally ready, don't pour oil on it, the flavor of sauerkraut is fragrant enough, and there is no need to add oil at all. To make a large pot of sauerkraut fish, only use the amount of fish that you usually stir-fry.

1 You must use fresh grass carp to make soup dishes, or you can put the whole fish into the food, remove the gills and internal organs, remove the nails and wash them, cut the knives on both sides, cut them obliquely into two sections, and align them when entering the soup bowl.

2 Do not fry the whole fish hard, just remove the smell with oil. Only by boiling fish can the white milk soup be produced.

After pickling the vegetables, after boiling for a long time, the soup color is black and dark, and the soup taste is poor.

3 A herring, Sichuan Li Ji sauerkraut fish condiment a Jinling bun, 20 peppercorns, 15 dried chili peppers, 15 wild peppers, 10 garlic cloves, 1 ginger, 5 green onions, cooking wine, 2 catties of bone broth, a little salt, half an egg white, a little starch, three taels of salad oil, and a teaspoon of lard.

Steps: 1 Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to cut the fish into half-centimeter-thick fillets diagonally.

2 Break the ginger, put it in a porcelain basin with the fish fillet, pour in the cooking wine, egg white, green onion, and starch and grasp it well with your hands. Cut the garlic into garlic and set aside, remove the seeds from the dried chili peppers and cut them into sections.

3 Put the wok on the stove and light the fire, pour the salad oil into the pot and burn until it is hot, put in the garlic and sauerkraut in oil, wait for the sauerkraut and garlic to fry until fragrant, put in the cold bone broth, a teaspoon of cooking wine, wild pepper, pepper, dried chili, sprinkle a little salt into the delicious fish fillets, and then pour them into the pot and cook until the soup is yellow-green, then you can put in the chicken essence, lard, pepper, and put it in the soup bowl and you're done.

Grass carp belly (840g), sauerkraut fish seasoning bag (1 bag), pickles (500g), Sichuan peppercorns (2 tablespoons), ginger (5 slices), green onion (1 stick).

Marinade: 1 egg white, 3 tablespoons salt, 2 tablespoons cooking wine

Seasoning: oil (3 tablespoons), sugar (1 3 tablespoons).

Cooking process. 1 Wash the grass carp, remove the bones, and cut them into slices diagonally along the texture; Cut the green onion into pieces and the ginger into thin strips.

2 Put the grass carp fillets into a large bowl, add 1 egg white, 1 3 tablespoons salt, 2 tablespoons cooking wine, shredded ginger and green onion, mix well, marinate for 15 minutes to taste.

3 Rinse the sauerkraut and cut diagonally into strips.

4 Heat 3 tablespoons of oil in a pan, stir-fry the ginger slices and Sichuan peppercorns over low heat for 45 seconds until the fragrance overflows.

5 Pour in the seasoning packet of sauerkraut fish, pour in 5 bowls of water and stir well with the ingredients in the pot, cover and bring to a boil over high heat, change to low heat and simmer for 15 minutes.

6 Add 1 3 tablespoons of sugar to taste, pour in the marinated grass carp fillets and mix well, boil over high heat until the fish fillets are cooked, then remove from the pot.

Prepare ingredients: salt, ginger, garlic, pickled pepper, bean paste, tomatoes, vegetable oil, bacon, fish.

The preparation of Qingjiang fish is as follows:

1. Wash the fish and prepare to stir-fry. Start by adding a little vegetable oil.

2. Then add the "carburetor oil" made from bacon. When the oil is hot, add the ginger and garlic first, then add the chopped Qingjiang fish, and fry it over low heat.

3. Then add the homemade bean paste, add the pickled pepper, add a little pepper oil, then add a little oyster sauce, add a little vinegar, and finally add wild mountain pepper.

4. Finally, add mountain spring water and boil for about half an hour, and the fish will be ready.

The practice of Qingjiang Qingjiang fish.

1.Two and a half catties of Qingjiang fish are cut on the back and cleaned. Flower knife, marinate for 15 minutes, cooking wine.

Spread evenly with salt and pepper.

Black pepper, green onion, ginger, garlic.

2.After marinating and brushing the oil into the oven, bake at 230 degrees for 20 minutes, take it out halfway and brush with a little oil. Super soup, sequential Sichuan pepper, green onion, ginger, garlic chili, secret chili sauce.

3.Add 500g of water and boil the fish, tofu and shiitake mushrooms that are not well cooked in the pot.

4.Put the greens on the bottom, put the fish on the table, pour the soup on top, and drizzle with peanuts. Put it on the gas stove and put it on the fish grill.

5.Put it in the oven, bake at 200 degrees for 20 minutes, prepare the ingredients for the soup, boil a pot of boiling water, boil the oil and put in the bean paste at a time.

Dry ingredients: chili, sesame, green onion, ginger and garlic.

6.Pour in boiling water and prepare to put the vegetables, add the cucumber and tofu skin.

Add the bean sprouts and bring to a boil, pour in the fish when the dish is cooked, then put it in the oven at 200 degrees for 8 minutes and sprinkle with coriander.

Qingjiang Qingjiang fish how to make delicious.

As we all know, the grilled Qingjiang fish is very delicious, and in addition to grilling and eating, the braised Qingjiang fish, boiled Qingjiang fish fillet in tomato sauce, and the Qingjiang fish with fighting pepper taste also very good.

The nutritional value of Qingjiang fish.

Qingjiang fish still contains a lot of nutrients, such as trace elements.

vitamins, and its meat is relatively tender, and it also contains some anti-cancer.

With the body's antioxidant substances, eating some appropriately can achieve anti-aging and antioxidant effects.

Qingjiang fish is a good beauty food, whether it is old or young can be eaten, eating some can make people younger and younger, the fish meat of Qingjiang fish can also achieve a good mosquito killing effect, eat some Qingjiang fish mosquito bites will not be so serious, because the nutrients contained in its fish meat are mosquitoes dare not approach, so after eating, it can not only nourish the body, but also resist mosquito bites.