Sauerkraut fish step practice, urgent. Give a thumbs up

Stir-fry ginger and garlic, add the fish, add the sauerkraut, and remove from the pot.

The supermarket buys bags of sauerkraut for sauerkraut fish, and there is a recipe on it.

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic paste, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5 grams), a small amount of pepper, clear soup.

Method: After the fish fillet is processed, it is time to make the sauerkraut fish.

1. Sauerkraut (pickled greens) is sold in many supermarkets, so you have to buy the ones produced in Sichuan.

2. Dry the water in the sauerkraut by hand and cut it into thin strips for later use; Chop the wild peppercorns.

3. Heat a wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add an appropriate amount of broth or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

5. Cook the fish head and steak for 10 minutes to bring out the umami. The above briefly introduces one of the home practices of sauerkraut fish, and there are many kinds of home practices of sauerkraut fish, each of which is very good, I used to make a variety of sauerkraut fish home practices, which are very good, you may wish to choose the home practice of sauerkraut fish according to your own taste, and see which kind of home cooking of sauerkraut fish is more suitable for your taste, for more, more detailed home cooking practices of sauerkraut fish, you can be in, There are more detailed home recipes for sauerkraut fish, which will be very helpful for you to understand the home recipes of sauerkraut fish. The above briefly introduces one of the home practices of sauerkraut fish, and there are many kinds of home practices of sauerkraut fish, each of which is very good, I used to make a variety of sauerkraut fish home practices, which are very good, you may wish to choose the home practice of sauerkraut fish according to your own taste, and see which kind of home cooking of sauerkraut fish is more suitable for your taste, for more, more detailed home cooking practices of sauerkraut fish, you can be in, There are more detailed home recipes for sauerkraut fish, which will be very helpful for you to understand the home recipes of sauerkraut fish.

6. Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, and pour a little hot oil on the fish fillets.

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, a package of Sichuan Li Kee pickled cabbage fish condiment, 20 Sichuan peppercorns, 15 dried 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: egg white (1 piece), salt (1 3 tablespoons), cooking wine (2 tablespoons).

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.

Ingredients for sauerkraut fish: green onion, ginger, garlic, salt, dried red pepper, Sichuan pepperGreen peppers, white pepper, starch, egg whites.

The steps to make sauerkraut fish are as follows:

1. Cut the sauerkraut into pieces and set aside.

2. Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish.

3. Rinse the fish with water and slice it into fillets.

4. Marinate the fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch.

5. Mix evenly with your hands and marinate for 20 minutes.

6. Wash the head and bones of the fish and set aside the blood stains.

7. Blanch the sauerkraut and remove it for later use.

8. Cut the dried red pepper into small pieces, cut the green onion into large pieces, slice the ginger and slice the garlic.

9. Put oil in a pot and fry the chives, ginger and garlic.

10. Add the fish head, fish tail, fish bones, and fish skin to fry and change color.

11. Add sauerkraut and continue to fry for a minute or two.

12. Put enough boiling water, bring to a boil over high heat, cook for 20 minutes on medium heat until the fish broth is white, and add salt to taste.

13. Remove the fish head and sauerkraut, etc., and spread them on the bottom of the pot.

14. Bring the fish soup to a boil over high heat, and add the fish fillets little by little.

15. Put oil in the pot, put pepper and chili pepper in the cold oil, and burn it over low heat until the chili pepper becomes oily and dry.

16. Take out the pepper and pepper and put it on the fish fillet, sprinkle the green pepper on the fish fillet, burn the oil over high heat and smoke, and pour it on the fish fillet.

Ingredients: 1 grass carp, 1 package of sauerkraut fish seasoning, appropriate amount of multi-force pressed corn oil, 1 egg white, 2 spoons of starch, 4 slices of ginger, 1 shallot, appropriate amount of cooking wine, appropriate amount of salt, 2 red peppers.

Steps: 1. Separate the grass carp meat and fish bones, and cut the fish bones into sections.

2. Slice the fish into slices, grasp and marinate with an appropriate amount of edible salt for 5 minutes.

3. Rinse with clean water and squeeze out the water.

4. Add an appropriate amount of salt, cornstarch, cooking wine, pepper and egg white and stir until viscous, then pour in less force to press the corn oil and mix well.

5. Pour an appropriate amount of multi-force pressed corn oil into the pot.

6. Add ginger and garlic, then add the sauerkraut in the sauerkraut fish package and stir-fry until fragrant, and put it on a plate.

7. Put oil into the pan again, pour in the drained fish head and bones, and fry until golden brown on both sides.

8. Pour in boiling water and cook over medium-high heat for about 5 minutes.

9. Pour in the fried sauerkraut, cook for another 3 minutes, turn off the heat and remove the fishbone sauerkraut and put it on a plate.

10. Put in the fish fillets evenly and bring to a boil over medium-low heat.

11. After boiling, pour it into a plate about 10 seconds, sprinkle with red pepper rings, and pour hot oil.

12. a finished product.

The above content refers to Encyclopedia - Sauerkraut Fish.

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

1. Prepare the raw materials!

2. Rapeseed oil, be sure to cook rapeseed oil, so that it smokes, then turn off the heat and cool it slightly, and then pour the fish into it, and immediately move the pot and the fish will not stick to the pot!

3. If there is more oil, the fish will be fried, and after frying, the fish will be served and then the sauerkraut will be poured into it to fry more!

4. When frying the fish, you don't put any condiments, and you can put tempeh, ginger, and dried chili peppers when the sauerkraut is fried! Then put the fish on top of the sauerkraut, add a little water to cover the pot and simmer for two minutes, so that the fish can absorb the aroma of the sauerkraut.

6. Finished product drawing.

Summary. Hello, happy to serve you. Based on your question, my answer is:

1. When you buy grass carp, you can kill it, you can let the store help slice the fish fillet, or you can take it home and take it home, depending on your personal favorite, I just let the store take it home, take it home and then clean it, drain it and set aside. (Special reminder, when cleaning grass carp, remember to scrape the black membrane inside the fish's belly, which is fishy.) 2 200 grams of sauerkraut cut and put in a small bowl for later use, 20 grams of starch into a small bowl, 1 egg, peel and wash the garlic, peel and wash the ginger and slice, wash and cut the coriander, and 2 millet spicy forgot to enter the mirror, millet spicy wash and cut into circles.

3Put the fish fillets into a bowl (put the fish head and fish bones separately), pour in the starch, beat in 1 egg white (don't want the egg yolk), pour in 10 cooking wine, put in a little salt and an appropriate amount of white pepper 4 seasonings, grab a few more times with your hands, grasp evenly, and marinate for 20 minutes. 5. Heat an appropriate amount of oil in a pot, add ginger slices and garlic cloves and stir-fry until fragrant.

Hello, happy to serve you. According to your question, my answer is: 1 When you buy grass carp, you can kill it, you can let the store help you slice the fillet, or you can take it home and call yourself carefully.

Special reminder, when cleaning the grass carp, remember to scrape the black membrane inside the fish's belly, which is the fishy smell of Kuan Kai. 2 200 grams of sauerkraut cut and put in a small bowl for later use, 20 grams of starch into a small bowl, 1 egg, peel and wash the garlic, peel and wash the ginger, slice and dress, wash and cut the coriander, and 2 millet spicy forgot to enter the mirror, millet spicy wash and cut circles. 3Put the fish fillets into a bowl (put the fish head and fish bones separately), pour in the starch, beat in 1 egg white (don't want the egg yolk), pour in 10 cooking wine, put in a little salt and an appropriate amount of white pepper 4 seasonings, grab a few more times with your hands, grasp evenly, and marinate for 20 minutes.

5. Heat an appropriate amount of oil in a pot, add ginger slices and garlic cloves and stir-fry until fragrant.

6. Pour in the sauerkraut and stir-fry until fragrant. 7. Pour 2000 ml of water and boil (boiling water can also be used directly), add an appropriate amount of salt and an appropriate amount of chicken essence and mix thoroughly. 8. Put the fish head and fish bones in the first place, and cook the fish head and fish bones over high heat.9 After cooking, use a colander to scoop up the fish head and fish bones first, and pour them into a large bowl.

10Put the fish fillets one by one and blanch them. 11After the fish skin is blanched, pour it into a large bowl with the soup and fish. 12Sprinkle millet spicy and white sesame seeds, start another oil pot, put in an appropriate amount of oil and boil until 9 is hot, pour the hot oil onto the white sesame seeds and millet spicy 13 put on the coriander segment, and the delicious sauerkraut fish is ready.

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.

Preparation of spicy and sour fish.

Ingredients: crucian carp (about seven taels), green chili, pickled red chili, bean paste, ginger, garlic, green onion, salt, cooking wine, mash juice, soy sauce, vinegar, fresh soup, wet starch, cooked vegetable oil, chicken essence.

Method: 1. After the fish is processed, the oblique knife flower is tasted with salt, cooking wine, ginger and green onion. Heat the pot and rub it with ginger pieces (so that the burned fish will not peel), put oil in the pot, fry the fish until the skin is tight, pick up the fish, put the fish into the plate, put it in the steamer to steam out the juice, take it out and set it aside. Finely chop green chili peppers and soaked red chilies;

2. Put oil in the pot, put the bean paste and soaked chili pepper and green chili pepper to fry until fragrant, stir-fry ginger, minced garlic, mix with soup and boil, add salt, soy sauce, vinegar, pickled cabbage, add wet starch to collect the juice and bright oil, put in the chicken essence, sprinkle with chopped green onions, and pour the juice into the fish plate.

The above is excerpted from the Internet.

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

Method. 1. Stun the grass carp, remove the scales, internal organs and gills, wash the big bones, slice the fish, cut the bones into small pieces, and cut the fish head in half.

2. Put all the fish into a large bowl, add salt and white wine, grasp and marinate for about 10 minutes.

3. Wash other ingredients, cut the sauerkraut into small pieces, 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 the pickled pepper and cut it in half, and do not cut the peppercorns.

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.

6. Wait for the soup to cook until milky white, except for the soup, all the others are scooped into a large bowl.

7. Continue to boil the soup in the pot, put in the fish fillets and blanch them, scoop them up and spread them in a bowl of noodles, pour the soup into the bowl, and sprinkle with coriander and green onions.

8. Heat 50ml of oil in a pot, add garlic granules and stir-fry until fragrant, add dried chili peppers and Sichuan peppercorns, slide and turn to low heat to slowly stir out the red oil, and evenly pour it on the surface of the sauerkraut fish.