How to make lazy sauerkraut fish delicious, the homely practice of lazy sauerkraut fish

Hi sister, let's eat sauerkraut fish today, it's very appetizing and sour.

Sauerkraut fish is made with grass carp as the main ingredient, cooked with kimchi and other ingredients, and the taste is sour and spicy; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients.

In cooking, it should be very easy to cook fish, but it is really troublesome to clean up the fish. The lazy person is laziest to do is clean up the fish, so he never kills the fish. If you want to eat fish, go to the market, ask the old man who sells fish to help, cut the thin slices, remove the fish bones, and you can do it directly when you go home.

A list of ingredients

Processed dragon fish one.

Salt 10 grams.

Ginger shreds 3 grams.

Dry starch 10 grams.

1 egg white. Buy ready-made three packets of ingredients, including pickled fish meal, seasonings, sauerkraut.

8 dried chilies.

Sichuan pepper 5 grams.

30 grams of grated garlic.

Cooked white sesame seeds 5 grams.

Cooking oil 15 grams.

1 cucumber. Steps:

Step 1: Thin slices of dragonfish, add 4 grams of salt, dry starch, egg white, and shredded ginger, grasp well, and marinate for 5-10 minutes.

Step 2: Dry red pepper and Sichuan pepper for 10 minutes, remove and drain, and the spices after soaking in water are not easy to change color after entering the pot.

Step 3: Pour the three packets into a bowl and prepare the minced garlic and white sesame seeds.

Step 4: Cut the cucumber into a hob, blanch and put it in a bowl for later use.

Step 5: Pour cooking oil into the pot, stir-fry half of the garlic until fragrant, add three packets of ingredients and stir-fry.

Step 6: Stir-fry for about 3 minutes, add a large bowl of water to the pot, bring to a boil over high heat, and simmer for 5-10 minutes over medium-low heat to make the soup flavorful.

Step 7: Put in the fish piece by piece and quickly break it up with chopsticks.

Step 8: Pour the sauerkraut fish and soup with meat into a large bowl where you just put the cucumber. Top with garlic paste.

Step 9, take another small pot, pour in 20 grams of cooking oil, when the oil temperature is 7 hot, put in the dry red pepper and pepper oil, three seconds to taste the fragrance, immediately remove from the heat.

Step 10: Pour the oil over the sauerkraut soup while it is hot to add flavor and flavor.

Cooking skills

1. If you want freshwater fish to have no muddy smell, you must first fry it. Deep-frying can not only remove the fishiness, but also make the fish firm and delicious.

2. If you don't feel sour enough to just put sauerkraut, you can put some juice left over from pickled sauerkraut.

3. Sauerkraut fish and vermicelli go well together, you can put some vermicelli.

Ingredients: a grass carp, a little ginger, sauerkraut personal favorite, 10 grams of bean sprouts (personal taste may be increased or decreased), 10 grams of bean skin (personal taste may be increased or decreased as appropriate), 10 grams of bean skin (personal taste may be increased or decreased as appropriate).

Method: 1. Fillet the fish into slices.

2. Use minced garlic, minced ginger and rice wine.

3. Light soy sauce, <>

4. Marinate the cornstarch. Spare.

5. Chop the fish bones into small pieces and prepare two slices of ginger.

6. Rinse the sauerkraut with running water and soak it in water.

7. Boil a pot of hot water.

8. Marinated fish fillets.

9. Heat the oil in a pan and put two slices of ginger on the heat.

10. Put the fish bones in and fry them.

11. Pour the boiling water that has been boiled before.

12. Bring to a boil over high heat and turn to medium-low heat to simmer in fish soup.

13. Prepare vegetables. Blanched.

14. The bean sprouts I put at the bottom. Spread layer by layer and set aside.

15. Start another pot, heat the pan with cold oil, put the bean paste and fry until fragrant, and then put a few slices of ginger and garlic, and you can put some hot pot ingredients at home.

16. Stir-fry all kinds of spices and put the cut sauerkraut in and fry, and you must fry it for a while to be fragrant.

17. After the sauerkraut is fried, pour in the boiled fish broth.

18. Cook the fish soup and sauerkraut for a while, then add the fish fillet.

19. When the pot is up, enlarge the minced garlic, pepper powder, and chili pepper on the fish surface. Heat the oil and pour it on it, sting, listen to it, and put some minced green onions on it, I'll go, don't be too fragrant.

Ingredients: 300 grams of pangasius fillet.

Sauerkraut 200 grams.

Egg whites 1/2.

Starch 1 tablespoon envy surplus.

3 pickled peppers.

1 teaspoon of Sichuan peppercorns.

3 slices of ginger 1 head of garlic.

5 dried chili peppers.

Dashi home simple version of the preparation of sauerkraut fish.

Thaw the pangasius fillet and slice into large slices of about 3 mm.

Add the eggs, starch and grasp well.

Then add 1 teaspoon of cooking oil and grasp well.

Cut the sauerkraut into small pieces, slice the ginger, mince the garlic, and cut the pickled pepper into small pieces.

Heat oil in a pan and stir-fry ginger slices and minced garlic until fragrant.

Add pickled peppers and stir-fry until fragrant.

Add lead and stir-fry the sauerkraut until fragrant.

Add the sauerkraut stock to a boil over high heat and season with salt.

Fill in the fillet. <>

When the fillets turn white, immediately turn off the heat and pour into a large bowl.

In another pot, simmer over low heat and fragrant dried chili peppers and peppercorns.

Place Sichuan peppercorns and dried chili peppers on the surface of the sauerkraut fish.

Heat 2 tablespoons of cooking oil.

Pour over peppercorns and dried chili peppers.

Serve to the table. <>

Tips: Don't boil the fish until it gets old, turn off the heat immediately when it turns white.

Sauerkraut is Sichuan sauerkraut purchased online.

Standard practice for sauerkraut fish.

Ingredients: Seasonings: slices of green onion, ginger and garlic, wild pepper, Sichuan pepper, coriander, a little salt, a little monosodium glutamate, cooking wine, white vinegar, corn starch, chili oil, cumin powder;

Ingredients: herring, carp or grass carp; Sauerkraut;

Method: The first step: separate the bone and flesh from the middle of the back of the fish from head to tail, and then cut the fish into slices, and then put the fish fillets into a little water, a little salt monosodium glutamate, cooking wine, corn starch, and starch, so that the fish fillets will be tender, and the fish fillets must be caught by hand to a very slippery state, and the fish fillets are done;

Step 2: Cut the fish bones into blocks, put them together with the sauerkraut, and start to move the shengjia pot, put half a spoon of vegetable oil in the pot, heat it to about 90 degrees, put in the condiments, green onions, ginger and garlic, and peppercorns to fry until the fragrance comes out, and then put the fish bone sauerkraut, stir-fry, two minutes, it will be more fragrant, after the fish bone sauerkraut, put in boiling water, or stock according to the proportion of mastery, see how much fish bone sauerkraut, how many fish fillets, and you control how much water you put on your own, but you must pay attention to the water can not be put too little, Too little will be salty, too much tasteless, about eight centimeters above the sauerkraut fish bones, add wild pepper, whole or chopped.

Step 3: Boil the water over high heat until the water boils for about three minutes, take out the fish bone sauerkraut with a colander spoon, and leave the soup in the pot for seasoning, often the taste in the soup is not sour and hot enough, not salty, add a little white vinegar, burn the soup to tumble, put the prepared fish fillets into the boiling soup and gently push it with a spoon, remember not to stir hard, that will break the fish fillet, after the fish fillets are blanched, gently pour the fish fillets with soup into the utensils of the sauerkraut fish bones that have been out of the pot, and then spread the loaded sauerkraut fish evenly with a spoon;

The last step: sprinkle some cumin powder, Sichuan pepper, laughing green onions, garlic slices on the fish fillet, put chili oil in the pot to boil until the temperature is high, pour on the seasoning sprinkled on the fish fillet, and finally add the washed coriander.

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.

1. Go to the supermarket and buy a grass carp, clean it up late, and remove the fish head and the bone in the middle.

2. Slice the fish and set aside.

3. Buy a bag of sauerkraut fish seasoning in the supermarket.

4. Open the seasoning package, there are 3 bags of seasoning in it, one package is white starch, one bag is pickled pepper, and one big bag is sauerkraut.

5. Mix the white packet of starch into the fish and marinate.

6. Then prepare a thousand skins and cut them into small pieces.

7. Heat oil in a pot, add sauerkraut and stir-fry until fragrant; Then add water and bring to a boil.

8. Add the fish head, tail and fish bones, add a small bag of pickled peppers, and put in thousands of skins after boiling.

9. After boiling and boiling for 3 minutes, add the fish, turn off the heat after the discoloration is opened. Served, delicious and simple sauerkraut fish is ready.

The simple and delicious recipe for sauerkraut fish is as follows.

1. Put the fish flat on the board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish meat, and then turn over to slice the fish meat on the other side; Place the large slice of fish flat on the cutting board, cut the fish into thin slices at an angle of 45 degrees between the knife and the cutting board, and set aside;

2. After slicing the fish fillet, grasp the fish fillet and fish steak head with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes;

3. Dry the water in the sauerkraut by hand, cut it into thin strips and set aside, and chop the wild peppercorn;

4. Pour slightly more oil than stir-fry vegetables into the pot and cook until it is 70% hot, then add Sichuan pepper and dried chili pepper, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut to stir-fry together;

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

6. Put the fish head and fish steak into high heat and cook for 10 minutes to bring out the umami, and the soup will turn white after boiling;

7. 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.

Ingredients: 800g of dragon fish meat.

Excipients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, 1 serving of pickled cabbage and fish seasoning.

1. Prepare the dragon fish.

2. Bought sauerkraut fish feed.

3. Slice the dragon fish.

4. Marinate the fish with marinated fish sauce and cooking wine for 20 minutes.

5. After rinsing the sauerkraut, chop it.

6. Prepare green onions, ginger and garlic.

7. Heat the pan with cold oil.

8. The green onion, ginger and garlic burst out of the fragrance.

9. Add sauerkraut and stir-fry evenly.

10. Add 800ml of water, bring to a boil over high heat, simmer for 5 minutes to bring out the fragrance, add salt to taste 11, and add the fish fillet.

12. Cook for 3 minutes.

13. Remove from the pot.

A home-cooked recipe for sauerkraut fish.

Ingredient breakdown. A blackfish.

Two teaspoons of salt in a green onion.

Slightly spicy taste. The cooking process is time-consuming for several hours.

Normal difficulty. The steps of the private pickled cabbage fish super detailed version.

1 raw material. 2. Wash the fish and remove the head. Place a kitchen towel on the bottom and one on top of the table, and use it to form two pieces from the back.

3. Dismember the fish. But this step, if you don't buy fish in the supermarket, the fish seller will get it for you.

4. Wash the fish meat, slice off the fish bones and fish belly with the knife tilted, leave the fish meat clean, and 5 wash the fish head and fish bones for later use. It is best 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, the knife is inclined 40 degrees, and the fish is slice from the tail, and the direction is that the blade is facing the tail. Fillet into a fillet.

7 pieces of good fish fillets, scrub them with a tablespoon of salt, rinse them with water and rinse them repeatedly to form crystal clear fillets. Be sure to wash the fish into transparent fillets, the fish meat is more textured and refreshing.

8. Marinate the fillet with 1 teaspoon of salt, 1 teaspoon of white pepper, half of an egg white, 3 teaspoons of dry starch, and mix carefully and repeatedly with your hands. Let stand for 20 minutes.

9. Cut the sauerkraut into shreds and blanch for later use. 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 fry for one minute.

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

12Bring to a boil over medium heat and simmer for 20 minutes until the fish broth is white. Stir in the salt. Remove all the ingredients from the soup and spread it on the bottom of the bowl. (The size of salt eaten by each family is different, so be sure to adjust your own taste).

13 pots of fish soup on high heat, put in the fish fillets little by little, shake the pot, and the top fish fillet 7 ripe and take out and put it on the bowl.

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

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

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

17Smoke from the oil over a high fire and pour it over the fish fillet. The link of pouring oil is very important, and the finishing touch must be to heat the oil to smoke, and the green smoke will continue to come out. It squeaks when poured on it.