Ready to cook some sauerkraut fish at home, what fish is best to use?

In recent years, with the popularization of intensive breeding of sea bass technology, more sauerkraut fish shops that pursue quality choose freshwater sea bass, and some fast food mode of sauerkraut fish brands generally choose a relatively high degree of standardization is grass carp: grass carp meat is thick, suitable for restaurants, because the fillet is easy to handle, but the meat quality is not as good as carp. I like to eat sauerkraut fish the most, and based on my experience of making fish regularly, I recommend using silver carp.

That is, fathead fish.

The taste is good, the only thing is a little prickly! Negligible.

<> fish fillets should be washed with water on both sides, and the thickness of the one-dollar coin is the highest! Use salt, white pepper, cooking wine, green onion and ginger water, scratch, when grabbing out the mucus, put sweet potato starch, grasp well, and finally seal with oil! I didn't use egg whites here, after adding egg whites, the fish soup will be more turbid, a little more black fish, the public uses grass carp, the difference is that the spines are more spiny and less, these two kinds of fish are the best, and they can also be used for boiled fish and tomato fish.

If it is a general consumption restaurant, it is nothing more than black fish, grass carp and other cost-effective fish. Of course, catfish is also used in some places where fish are not easy to breed and are not convenient to transport. I don't eat catfish anyway.

In the case of sauerkraut fish, it depends on personal preference and local habits. Grass carp, silver carp, and black fish are all available. We have grass carp here more commonly, silver carp has fewer spines, black fish is nutritious, and soup can also be drunk.

Make sauerkraut fish, grass carp, silver carp, black fish, tilapia.

For fish with thick meat and few spines, especially those who can't get fish bones, you can choose black fish.

As a freshwater fish, although the meat is delicious, grass carp still has some "common diseases" of freshwater fish, one of which is that there are more bone spurs, which is more troublesome when eating. And with dragon fish.

If you make it, you won't have this kind of trouble, I won't talk about the steps of making sauerkraut fish, as far as the type of fish is concerned, the normal is grass carp, big-headed fish.

Mainly, in addition to silver carp.

Carp, dragonfish, saba fish.

It's okay, this is the habit of eating fish everywhere, just like my hometown likes big-headed fish to make sauerkraut fish

Generally, black fish and grass carp are used, but it is recommended to use black fish, because there are fewer spines, and the meat is very firm and the taste is better, and it is easier to operate when slicing fish.

To make sauerkraut fish There are four common fish that can be selected: black fish, grass carp, silver carp, silver carp, black fish: less spines, no bones at the beginning, no other spines, more meat, ** relatively expensive, high protein, also suitable for the elderly and children at home.

Grass carp: This fish is found everywhere, the more common fish species, the meat is tender, but not greasy, very appetizing. Silver carp:

The fish head is larger than other fish, rich in nutrients, the fish head can be made into soup alone, and the fish meat is made into sauerkraut fish. The fish is tender. Silver carp:

**Most affordable.

Generally speaking, we use freshwater fish to make sauerkraut fish, we can choose from a wide range, common grass carp, silver carp, black fish, herring can be used to make sauerkraut fish, such fish is more delicious.

Slice the fish, then add cornstarch and pepper and salt and pepper to the bones. Heat the oil, add the garlic and ginger, then add the sauerkraut, stir-fry until fragrant, add some water, and put in the fish bones. Once cooked, add the fish fillets, then add pepper and simmer for a while.

Place in a bowl. Heat the oil and add the peppercorns and dried chilies, then pour the hot oil over the fish.

First of all, you should buy a bag of sauerkraut, buy a carp to clean up the fish, marinate it in soy sauce and oyster sauce cooking wine for two hours, then heat the oil, add dried chili peppers and bean paste, add the carp after stir-frying the fragrance, and then fry the fish until golden on both sides, then add water and sauerkraut, and simmer over low heat for about 40 minutes.

First of all, the fish should be marinated, then the fish should be placed in a basin, an appropriate amount of water should be poured in, some seasonings should be poured in, and it should be boiled for about half an hour.

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine.

Ingredients: fish, sauerkraut, Sichuan peppercorns, white pepper, egg whites, green onions, ginger, garlic, dried chilies, salt, sugar, light soy sauce, cooking wine, corn starch, edible oil.

Steps: <>

Step 1: Finished product drawing.

Step 2: Take a piece of processed fish and cut it into slices.

Step 3: Rinse the sliced fish fillets with water two or three times.

Step 4: Add cooking wine, light soy sauce, corn starch, white pepper, egg white, and then add cooking oil to repeatedly grasp and let stand for 20 minutes.

Step 5: Cut the sauerkraut.

Step 6: Finely chop the green onion, ginger and garlic, and cut the dried chili pepper into sections.

Step 7: Heat the oil in the pot and fry the peppercorns until fragrant.

Step 8: Add green onions, ginger, garlic, and dried chili peppers and stir-fry until fragrant.

Step 9: Add sauerkraut and stir-fry for about two or three minutes to bring out the aroma of sauerkraut.

Step 10: Add a bowl of water to a boil.

Step 11: After boiling, add the marinated fish fillets, do not turn, and cook for 3 to 5 minutes.

Step 12: Add chopped green onions to the plate.

Step 13: Heat oil in another pot, add dried chili peppers and white sesame seeds and stir-fry until fragrant.

Step 14: Pour the fried chili peppers into the fish soup plate.

When preparing the fish, it is recommended to be the age of the whole one. Because there are fins, tail fins, and fish bones, which are all good ingredients for making this dish. You can use these ingredients to simmer the soup first.

The fish is cooked with cornstarch, mixed with wine, and salted for a while. Sauerkraut is indispensable, and it is recommended to wash the sauerkraut you bought several times, and it is best to prepare some pickled peppers. This is the main ** of sour and spicy.

Use celery, ginger, garlic and other ingredients when preparing, don't cut them too small, and make a larger one for a better fiber, because it is too easy to rot when stewing, and it is not good to make the whole pot all over. You can choose Chinese cabbage, lettuce, bean sprouts, and cucumbers are added to the nutritional balance of this dish. If you destroy the pants, you can eat them without these side dishes.

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.

1 Wash the carp with scales and gills, dissection and entrails, and remove the two fish, flesh and chips with a knife, and split the head of the fish, and make the bones 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 Zhaoshou wild head 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. The 3 tribes shouted to cut the fish into centimeters of knifefish fillets for the people, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well, so that the fish fillets are evenly coated 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.

Sauerkraut, green pepper, green onion blind pit, garlic, coriander, these are the ingredients that can be used in the sauerkraut fish, of course, it is better to choose a herring fish, which will make the fish better to eat.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

The fish is marinated first, stir-fried sauerkraut and poured under water to cook the fish.

Hello, I'm Miki sensei, please wait, I am giving you the best answer and advice according to your question, you just need to be patient for a while, and give you the answer within two minutes, thank you very much.

The practice of sauerkraut fish 1, first slice the fish, cut the fish head and fish bones for later use 2, put a little water, salt, baking soda 3 into the cut fish fillet, beat the fish fillet until it is pulped, put it for 10 minutes, and then rinse the fish fillet and drain the water 4, put oil in the pot, put in the ginger and fish bones and cut it and put water to boil 5, use another pot, put in the oil, it is lard, garlic slices, you can also use salad oil if you don't have it, stir-fry the sauerkraut, this step is very important, it is not as delicious as this when you put it directly in the soup. Pour the fried sauerkraut into the fish bone broth, add the seasoning that comes with it, and throw away the pickled fish meal directly. 6. Put the drained fish fillets in, salt, sugar, chicken powder, white pepper, and grasp the fish well.

7. Add the egg whites and cornstarch again and put for 10 minutes. At this time, the fish bone soup has been cooked, first take out the sauerkraut and fish bones and put them in the bowl ready to serve the sauerkraut fish. At this point, bring the soup to a boil.

8. Put in the flooded fish fillet, turn off the heat when it boils, add green onions, lemon, pour it into the plate and put coriander.

After the fish is processed and sliced, add ginger slices and white wine to remove the fish, fry the fish bones and sauerkraut first, add water and seasoning, and finally add the fish slices.

Make this chicken with sauerkraut fish, sour and smooth, appetizing and satisfying, super rice....

Sauerkraut fish is more delicious when you use black fish to make it.

Be sure to cut the fillet thinly!

The practice of home-cooked sauerkraut fish is delicious and goes well with rice.

Sauerkraut fish does this, it is delicious and goes well with rice.

Sauerkraut fish originated from a home-cooked dish on a fishing boat in Jiangcun, Jiangjin, Chongqing. It is rumored that the fisherman will sell the big fish caught for money, often sell the leftover small fish and the farmer by the river for sauerkraut to eat, and then use the remaining fresh fish and sauerkraut to cook soup in a pot, I can't imagine that the taste of this soup is really delicious, so some small shops transplant it, ** food from the south to the north, and the guests who have eaten will bring this practice to the whole country, becoming the pioneer of Chongqing cuisine that is well-known throughout the country.

Sauerkraut fish is one of the representative dishes of Sichuan cuisine, and it has evolved into a national dish that can be eaten by all ages and is suitable for both the north and the south. It can be seen in star-rated hotels, small shops and roadside restaurants, and many single product stores with pickled cabbage and fish as the main ones are also full every day, which shows its strong sales.

The original version of the sauerkraut fish is grass carp, which has spread to our northern side, and there are more varieties, but it is still made of freshwater fish, which is more common, generally: carp, silver carp, dragon fish, black fish, etc.

Why is black fish the most suitable, the following is a detailed analysis of these kinds of fish according to my experience: grass carp: generally choose about three or four catties, too large meat is old, too small meat yield is low.

Advantages: Tender meat.

Disadvantages: It is easy to rot after heating for a long time, so it must be thicker. However, if it is thick, it not only tastes worse, but also has a slightly grassy smell.

Carp: This should be used more in inland areas.

Advantages: stable supply, less fishy smell than grass carp.

Disadvantages: lower meat yield. And like grass carp, it takes a long time to heat and the meat is glutinous.

Dragonfish: The real dragonfish is what we commonly call the arapaima. The frozen dragon fish on the market are all masquerades.

Advantages: no stabs, and all are processed, easy to change, no scraps.

Disadvantages: Because it is frozen, the water absorption and elasticity after thawing are not as good as that of live fish. And you can't eat the umami of fish.

Silver carp: This is generally used more in small restaurants or takeaways. The head of the fish is made separately, and the rest of the fish body is processed into sauerkraut fish.

Advantages: It is generally a live fish, so the umami taste is better than that of Longli fish. And the meat is very white.

Cons: Too many small spines in the meat.

Blackfish: It's also called mullet, and it's also called firehead fish on our side. **Expensive, so slightly upscale.

Advantages: The body shape is similar to that of grass carp, and the meat yield is high. The meat is white and has a lot of fat, so it tastes more tender. The meat is firm and can still be kept for a while even after it is made.

Disadvantages: The fish meat is impeccable, that is, it is more expensive, almost half more expensive than the fish mentioned above, which invisibly increases the cost. If it is delicious and the price is higher, this is not a disadvantage.

To sum up, I think it is best to use black fish for sauerkraut fish.

If you choose the right fish, making a sauerkraut fish is only half the battle, and you still need some fine operation techniques and strict technological processes to really make it delicious. For example, how to starch the fish to keep it fresh and tender, how to make the soup spicy and refreshing, these are all some tricks.

Snakehead. Because the fillet of black fish is very thick, not only has few spines, but also has a thick taste, so sauerkraut fish is generally used in black fish.

Sauerkraut fish is best made with grass carp. Prepare the fresh ingredients, clean them, cut them into small pieces and put them in a pot, add the appropriate condiments and sauces, stir-fry evenly, pour in a can of beer, and simmer for half an hour on high heat, so that the food is ready.

You can use a large and plump grass carp, a carp rich in high-quality protein, or a black fish with few spines.