The practice of sauerkraut fish is the most authentic practice step

Ingredients. A blackfish.

Sauerkraut to taste. Accessories.

a teaspoon of white pepper.

Half an egg white. Pepper to taste.

Sichuan peppercorns to taste. A slice of green onion.

Dry starch to taste.

Cooking oil to taste.

Salt to taste. Steps to prepare sauerkraut fish.

1.Prepare the ingredients.

2.Wash the fish and remove the head. Place a kitchen towel below and one on top and use a knife to cut two pieces from the back.

3.Dismember the fish.

4.Wash the fish, slice off the bones and belly with the knife tilted, and leave the net fish, 5Fish heads and bones are washed and bloodstained for later use. It is better to wash it several times, which is the key to the milky white of the fish soup later.

6.Wash the fish and wash the blood, put a kitchen towel underneath, and the knife is inclined 40 degrees, starting from the tail to slice the fish, and the direction is that the blade is facing the tail. Fillet into a fillet.

7.After slicing the fish fillet, scrub it with a tablespoon of salt and rinse it repeatedly to form a crystal clear fillet. Be sure to wash the fish into transparent fillets, so that the fish meat is more tasty and refreshing.

8.Marinate the washed fish fillets with one teaspoon of salt, one teaspoon of white pepper, half an egg white, and three teaspoons of dry starch, and mix carefully and repeatedly with your hands. Let stand for 20 minutes.

9.Blanch the sauerkraut and set aside. Cut the peppers into rings and peppercorns together. The skin of the fish skull is ready, and the ginger is sliced.

10.Put oil in the pot and fry the chives, ginger and garlic, add the fish head, fish tail, fish bones, fish skin, etc. and stir-fry for one minute.

11.Add the sauerkraut and continue to fry for another minute. Mix with plenty of boiling water.

12.Bring to a boil over high heat and simmer for 20 minutes until the fish broth turns white. Stir in the salt. Remove all the ingredients from the soup and spread it on the bottom of the bowl.

13.Then boil the fish soup over high heat, put the fish fillets little by little, shake the pot, and the top fish fillets 7 are ripe and take out and put them on the bowl.

14.Strain the fish broth and pour into a bowl.

15.Put oil in the pot, put the pepper and chili rings when the oil is cold, burn it over low heat, pay attention to the chili pepper, it becomes red and slightly yellow, and the oil is bright and dry. Be observant and don't overdo it.

16.Remove the peppercorns and chili peppers and put them on top of the fillets, and sprinkle the green and red peppers on the fillets.

17.The oil is smoked over a high fire and poured over the fish fillet. The link of pouring oil is very important, and the oil must be heated to smoke, and the green smoke is constantly coming out. It squeaks when poured on it.

First of all, we need to clean the prepared black fish, separate the fish bones and fish slices, put them aside and drain the water for later use, add an appropriate amount of white pepper, salt, egg white and starch, pinch evenly with our hands and set aside, and set aside to marinate for 20 minutes. Rinse the sauerkraut, pinch the water dry with your hands, cut it into small pieces with a knife and put it on a plate for later use. Slice the ginger and green onion diagonally, chop the garlic with a knife, and cut the green and red peppers into small rings for later use.

Clean the soybean sprouts, boil the soybean sprouts in the pot, blanch the soybean sprouts in the pot for a while, then remove and drain. After draining, put the soybean sprouts in a pot and stir-fry in oil. After stir-frying slightly, remove from the pan and put aside for later use.

Add oil to the pot, heat, add the green onions, ginger and garlic prepared in advance and stir-fry until fragrant, pour in the fish head and fish bones and stir-fry, fry until slightly discolored, add cooking wine to remove the fishy smell, and fry until it changes color. Add the sauerkraut prepared in advance to the pot and continue to stir-fry, after stir-frying evenly, pour enough boiling water into the pot and bring to a boil over high heat, turn to medium heat and cook for 15-20 minutes according to the amount of fish soup in the pot. Wait until the soup is thick and add the seasonings.

Then remove all the ingredients from the fish bones and sauerkraut soup and put them on top of the soybean sprouts that have just been stir-fried. Then continue to boil the fish soup on high heat, put in the marinated fish fillets one by one, turn off the heat when the fish fillets are cooked, and pour the fish fillets and fish broth into a bowl. Finally, we pour an appropriate amount of oil into the pot to heat, pour all the chili flakes into the stir-fry, fry until fragrant and change color, then take out and put it on the fish fillet, pour the oil in the pot directly on the fish fillet, and the sauerkraut fish is finished.

The preparation of sauerkraut fish is as follows:

Ingredients: 1 grass carp.

Excipients: 1 pack of pickled cabbage and fish seasoning, 20 grams of green onions, 20 grams of ginger, 10 grams of garlic, 5 dried chilies, 2 grams of sesame peppers, 20 ml of cooking wine, 4 grams of salt, 20 ml of peanut oil, 1800 ml of drinking water.

Steps: 1. Prepare the materials.

2. Clean the killed grass carp, chop the fish into small pieces and put it into the cooking basin together with the fish head and tail.

3. Open the sauerkraut fish seasoning package, put the sauerkraut in a bowl for later use, pour the powder in the pickled fish package into the fish head and fish fillet respectively, add cooking wine, mix well and marinate for 15 minutes.

4. Cut the green onion into chopped green onions, cut the ginger into ginger slices, cut the garlic into garlic slices, and cut the dried chili peppers into chili segments for later use.

5. Pour 20ml of peanut oil into a frying pan, turn to high heat and cook until the oil temperature is 60% hot, add chopped green onions, ginger slices, garlic slices, dried chili peppers and sesame peppers, and add sauerkraut to stir-fry until fragrant.

6. Add 1800ml of drinking water, boil over high heat, put in the seasoning package, mix well, and put the fish head, tail, fish bones and fish belly into the pot. Cook on high heat for about 10 minutes to bring out the umami flavor of the fish broth.

7. After the fish soup is cooked, put the marinated fish fillets into the pot, and put the fish fillets into the pot one by one with chopsticks.

8. Heat the oil in another pot, pour it on the sauerkraut fish after the oil is hot, and the fragrant sauerkraut fish is ready.

9. Finished product drawing.

Hello! Sauerkraut fish is delicious, but the most crucial step must be done to make the fish delicious and tender.

When marinating the fish, you need to add some starch and egg white to the fish, and the resulting fish will be tender and fragrant, and hit the taste buds!

Ingredients: a grass carp, 200 grams of sauerkraut, dried red pepper, soaked pepper, ginger, green onion, garlic, cooking wine, starch, pepper, salt, oil, light soy sauce, Sichuan pepper.

Method: 1. First of all, remove the scales, internal organs, black clothes and gills of the grass carp, clean it, cut the fish meat on both sides of the grass carp into thin slices, cut the fish head from it, and chop the fish bones into small pieces for later use; Cut the dried red pepper into cubes, cut the garlic into cubes, slice the ginger, wash the sauerkraut, blanch and set aside.

2. Then put the sliced fish meat into a bowl, add salt, cooking wine, starch, pepper and egg white, stir it, marinate for about 15 minutes, prepare another bowl, put in the chopped fish head and fish bones, add salt, cooking wine and pepper respectively, mix well and marinate for preparation.

3. Then pour an appropriate amount of oil into the pot, when it is hot, pour in the chopped green onions, ginger, garlic, peppercorns, and stir-fry until fragrant, add the soaked pepper and stir-fry the spicy taste, pour the blanched sauerkraut into the pot and stir-fry for a while, then add the marinated fish head and fish bones and stir-fry for two minutes.

4. Then pour an appropriate amount of boiling water into the pot, after the water boils, add an appropriate amount of cooking wine and salt, turn to medium-low heat and simmer for about 20 minutes, take out the sauerkraut, fish head and fish bones and put them into the prepared bowl, then put the marinated fish into the boiling soup and cook for about a minute, then pour the soup and fish into the bowl containing the sauerkraut and fish head.

5. Finally, prepare another bottom oil in the pot, add garlic and dried red pepper, stir-fry until fragrant, pour the pepper and oil on top of the fish, and then sprinkle with chopped green onions, and the dish is ready.

Ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Production process: 1 Remove the scales, gills, abdomen, and internal organs of the carp, remove the two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2 Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

3 Cut the fish into centimeters of knifefish fillets, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

4 After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili peppers until flavorful, then pour into the soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

Ingredients: black fish, ginger, garlic, starch, sauerkraut, chili.

1. It is very important to choose fish when making sauerkraut fish, although most of the grass carp on the market is used, but its practical black fish is the best and has a better taste, we first clean the black fish, and then shave off the bones of the fish and cut the remaining fish meat into slices.

2. Put the fish fillets in a bowl, add cooking wine, salt and starch to marinate for a period of time, and then wash and chop the green onions, garlic and chili peppers for later use.

3. Pour oil in the pot, pour the green onion, garlic, sauerkraut, and chili pepper into it and stir-fry the fragrance, then pour water into the pot, and finally pour the fish fillet when the water is boiling.

Tips: Sauerkraut must be blanched to remove the astringency; Do not stir constantly when boiling the fillet, otherwise the fillet will crumble.

Sauerkraut fish] Ingredients: 1 pike fish more than 2 catties, 2 sauerkraut, 1 handful of dried chili peppers, 1 garlic, 1 piece of ginger, 6 shallots, 1 egg white, pepper, cooking wine, sugar, white vinegar, starch.

Method: 1. Prepare the ingredients and let the fish be killed by the store.

2. Tear off the black membrane in the belly of the fish, wipe off the water after washing, chop off the head and tail of the fish, cut off the fins, and separate the fish meat and bones with a knife along the fish bones.

3. Cut the fish meat into large slices with an oblique knife, chop off the fish head, cut the fish bones into pieces, add 1 tablespoon of cooking wine, half a tablespoon of salt, and half a tablespoon of pepper to the fish bones and marinate for 10 minutes.

4. Then wash it several times with water to control the moisture.

5. Put a little salt, half a spoon of pepper, a little cooking wine, a spoonful of starch, and an egg white in the fish to marinate for 10 minutes to fully absorb the flavor.

6. Blanch the sauerkraut in boiling water, remove and rinse the water, dry it, cut it into sections, cut the dried chili pepper into sections, slice the garlic, cut the green onion into sections, and mince the ginger.

7. Pour an appropriate amount of oil into the wok, fry the fish bones and fish heads until golden brown on both sides.

8. Wash the pot, heat an appropriate amount of oil, add minced ginger, garlic slices, dried chili peppers and peppers and stir-fry until fragrant, and then add the chopped sauerkraut and stir-fry until fragrant.

9. Put the freshly fried fish head and bones in and stir-fry for a while.

10. Add boiling water, skim off the foam after boiling over high heat, add half a spoon of salt, half a spoon of white vinegar, 1 spoon of pepper, a little sugar to taste, turn to low heat and continue to cook until the soup is white, then take it all out and pour it into the bottom of the basin.

11. Continue to bring the soup to a boil, then grab the fish fillets into the pot, boil quickly for 40 seconds, remove them, and pour them into the basin with the fish bones.

12. Pour the soup into the basin, sprinkle an appropriate amount of green onions, boil a little oil in the pot, add a little dried chili pepper and stir-fry until fragrant, and pour the hot oil on the fish.

13. A delicious sauerkraut fish is ready, the soup is sour and fragrant, slightly spicy and not greasy, and the fish fillets are tender and yellow and smooth.

The practice of sauerkraut fish home-cooked recipes.

1000 grams of grass carp meat, 150 grams of sauerkraut, 50 grams of ginger, 50 grams of chopped chili pepper. Remove the phosphorus of the grass carp and cut it into pieces, put it in the pot and fry it until it is yellow, let the water boil until the soup turns white, then add sauerkraut, ginger and chili pepper and cook for a while, then put vinegar, raw vinegar, salt, chicken essence, etc.

Authentic sauerkraut fish preparation:

Ingredients: 5g dried red pepper, appropriate amount of Sichuan pepper, 1 grass carp about 650g, 300g sauerkraut, 2 coriander, 2 shallots, 1 small piece of ginger, 2 garlic, 6 pickled peppers, 2 teaspoons of salt, 10ml of white wine, 80ml of peanut oil.

1. Reduce the fire and clean up, or you can directly ask the fish seller to help clean up. After washing, the large bones are raised, the fish meat is sliced, the fish bones are cut into small pieces, and the fish head is cut in half. br>2, then prepare an appropriate amount of salt and white wine to grasp the processed fish fillets and marinate for about 10 minutes.

br>3. Wash other ingredients, cut the sauerkraut into small pieces obliquely, cut the coriander and green onion into small pieces of about 1cm, cut the ginger into shreds, pat the garlic flat and chop, remove the dried chili pepper and pickled pepper and cut it in half, and do not cut the peppercorns. br>4. Heat a pan, add 30ml of oil to heat, add shredded ginger and pickled pepper and stir-fry, add the fish head and tail and fry until fragrant. br>5. Pour in the sauerkraut and stir-fry for half a minute, add three bowls of water about 600ml, cover and boil, and then put in the fish bones.

br>6. Wait for the soup to cook until milky white, except for the soup, all the others are put into a large bowl. br>7. Continue to boil the soup in the pot, put in the fish fillets and blanch them, scoop them up and spread them on the bowl noodles, pour the soup into the bowl, and sprinkle with coriander and green onions. br>8. Heat 50ml of oil in a pot, add garlic and stir-fry until fragrant, add dried chili peppers and peppercorns, turn to low heat and slowly stir out the red oil, and evenly pour it on the surface of the sauerkraut fish.

The most authentic sauerkraut fish recipe is as follows:Ingredients: 800 grams of grass carp, 1 pack of sauerkraut fish seasoning, 20 ml of oil, a little chopped green onion, a little minced garlic, 3 grams of chicken essence, 30 ml of cooking wine, 1 tablespoon of corn starch, 4 grams of salt, a little ginger.

1. First of all, clean the grass carp, as shown in the figure below

2. Then remove the fish bones, as shown in the figure below

3. Cut obliquely into slices, as shown in the figure below

4. Add salt to the fish fillet and then pour in the cooking wine, grasp the corn starch and let it stand for half an hour, then pour in the cooking wine after cutting the fish bones into pieces and mix well, as shown in the figure below

5. Then prepare the sauerkraut fish seasoning package and green onion, ginger and garlic, as shown in the picture below

6. Pour oil into the pot, and add the green onion, ginger and garlic to burst the fragrance when the oil temperature is 7 minutes, as shown in the figure below

7. Pour in water and add sauerkraut fish seasoning and bring to a boil over high heat, as shown in the figure below

8. After that, pour the fish bones into the boil and cook for a while before adding the fish fillet, as shown in the figure below

9. After the fish is cooked, try the flavor and add the chicken essence, as shown in the figure below

10. Sprinkle with chopped green onions and turn off the heat as shown in the figure below

11. Serve at the end and serve, as shown in the picture below