What kind of fish is best for sauerkraut fish?

Both grass carp and crucian carp are fine. The main food to eat when making sauerkraut fish is soup and meat, and the meat of crucian carp is relatively fragrant, so the stewed soup is more delicious. There is a lot of grass carp meat, and when you make sauerkraut fish, if you want more meat, you can use grass carp.

Freshwater fish is usually used to make sauerkraut fish, and black fish is most suitable for sauerkraut fish, which has delicate flesh, fewer small spines, and a little lighter fishy smell than grass carp.

Personally, I think crucian carp and grass carp are more suitable for sauerkraut fish. Because the fillets of these two types of fish are relatively large, with more large spines and fewer small spines.

Sauerkraut fish is a classic Sichuan-style famous dish! It is famous for its sour, spicy and fragrant aroma, tender fish fillet, and delicious soup.

To make this Sichuan-style dish, in addition to kimchi and the choice of various seasonings. The choice of main ingredient fish is also important. The first choice for making sauerkraut fish is grass carp, which has delicate and fatty flesh, and grass carp has few bones in addition to the skeleton.

It is most suitable for sliced fish fillets to make sauerkraut fish. The second choice is black fish, which is delicious and rich in nutritional value, and belongs to the high-protein and low-fat fish. And in addition to the skeleton fish bones are few.

It is also very suitable for making sauerkraut fish. The third choice is carp, crucian carp, silver carp, etc. These fish can also be made as sauerkraut fish.

Although sauerkraut fish is a famous Sichuan dish! But we can also cook our own home-cooked sauerkraut fish at home. And you can choose the seasoning according to the taste of the family. We may not be able to make the authentic taste of Sichuan cuisine by ourselves, but it does not affect our interest in tasting food.

1. Clean up the grass carp and cut the head and tail off, and cut it into two pieces from the back of the fish along the thorns. Then the oblique blade is divided into slices of about five millimeters, mixed well with cooking wine, salt, pepper, and egg white, and finally the starch is stirred well.

2. Cut the pickled peppers into strips and cut the pickled greens into strips. First heat the wok and put the oil, put the green onions, ginger and garlic in the pan, put the pickled chili peppers and stir-fry, and then pour the pickled vegetables into the pot and fry quickly. Stir-fry and set aside. (Wash the pot).

3. Heat the frying pan and put the oil, put the fish head and fish tail on both sides to fry the yellow, fry the dried red pepper and Sichuan pepper together, spray cooking wine, pour boiling water into the pot and boil over high heat, until the soup is white, pour in the fried sauerkraut.

4. Put the fish fillets into the pot one by one, cook for a while and gently push with a spatula.

5. At this time, you can taste the saltiness of the soup, and see if you need to put seasonings. Let's put it according to the preference of the family! Turn off the heat and sprinkle chives or coriander to fill the soup bowl!

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Black fish, because the ** of black fish is relatively cheap, and the fish fillet is very thick and has a delicate taste, so black fish is best for sauerkraut fish.

Generally, grass carp is chosen because the meat quality of grass carp is very delicious, and then it is also very soft, very tender, very delicious, and the result is also delicious.

Pangasius. Because the meat of this fish is delicious and there are few spines, it is convenient and delicious to use to make sauerkraut fish.

In terms of cost performance, the most suitable sauerkraut fish is grass carp.

Use grass carp to make sauerkraut shed wide fish, this is the technique of most restaurants, generally about 4 catties of grass carp is the best, the meat is thick, the fish fillet is delicate, and it is also very convenient when you handle the knife.

The utilization rate of grass carp is 70 percent, fish scales, fish bones throw away a lot of things, grass carp is four big chain fish, breeding is relatively easy, the output is quite rich, in large and small seafood markets, grass carp can be bought, this is also one of the reasons for using grass carp, and then it is cheap.

Morphological characteristics: body elongated, anterior nearly cylindrical, tail laterally flattened, abdomen rounded, no ventral ridge. The head is broad, medium-large, and slightly flattened anteriorly.

The snout is short and blunt, and the snout length is slightly larger than the diameter of the eye. The mouth is end-positioned, the mouth is wide, and the mouth width is greater than the mouth length; maxillary slightly longer than lower jaw; The end of the maxilla extends below the nostrils. The posterior labial sulcus is interrupted and widely spaced.

large eye, located in the anterior half of the cephalad; The interocular space is wide and slightly convex, and the distance between the eyes is about 3 times the diameter of the eye. gill aperture broad, extending anteriorly below the posterior margin of the anterior operculum; operculum connected to the isthmus; The isthmus is wider. The scales are medium to large and round in shape.

The lateral line is arcuate anteriorly, straight posteriorly, reaching the base of the caudal fin.

The dorsal fin is unspine, the outer margin is straight, and it is located above the pelvic fin, and the distance from the origin to the base of the caudal fin is closer than that to the snout. The anal fin is located posteriorly inferior to the dorsal fin, and the distance from the origin to the base of the caudal fin is close to the beginning of the pelvic fin, and the end of the fin does not reach the base of the caudal fin. The pectoral fin is short, the end is blunt, and the distance from the end of the fin bar to the beginning of the pelvic fin is greater than 1 2 of the pectoral fin length.

The caudal fin is shallowly forked, and the upper and lower lobes are about equal length.