What is the substitute for sauerkraut fish without cooking wine, and what seasonings do you need for

If you don't need alcohol, you can use ginger.

Take a look at the following practices.

Main ingredients and accessories] 1 sauerkraut fish 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, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons (10ml) of cooking wine, appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5 grams), a small amount of pepper, and clear soup.

Method] 1. Process the fish first and fillet the fish into fillets.

2. Wash the fish fillet, be sure to wash the black membrane in the belly of the fish, chop off the fins, and cut off the head.

3. Slice the meat of the fish body close to the fish bone.

4. Slice the fish skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into a piece of about 5 cm, and cut the fish head in half.

5. Grasp the fish fillet and fish 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.

Once the fillet is processed, the sauerkraut fish is made. 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.

6. It is very important to marinate fish fillets, the freshness and tenderness of fish fillets, first grasp the fish fillets with salt and then add egg whites and starch, and catch them to an appropriate amount.

7. Put the marinated fish fillets into the soup one by one, spread 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.

Beer or rice wine, it's delicious.

How should sauerkraut fish be cooked? Come and get it

You can go to the supermarket and buy this one by one.

The easiest way to do this is to follow the instructions. When I went to the supermarket yesterday, I chose a purple packaged sauerkraut fish seasoning, which seemed to be a good sauerkraut fish seasoning. There are detailed practices and steps above, so you don't have to worry about other things.

Sauerkraut fish is a traditional Sichuan home-cooked dish, the meat of the fish is tender and delicious, the soup is slightly sour and spicy, and the unique taste is popular all over the country. There are various ways to make sauerkraut fish, but the details of the two standard ingredients I selected are as follows.

Ingredients for sauerkraut fish: grass carp sauerkraut, wild pepper, ginger slices, garlic paste, starch, egg white, cooking wine, salt, chicken essence, sugar, pepper, clear soup.

Ingredients for sauerkraut fish: herring, sauerkraut fish condiment, dried chili, Sichuan pepper, wild pepper, garlic, chives, cooking wine, bone broth, salt, egg white, starch, salad oil, lard.

It is necessary to use naturally fermented Laotan sauerkraut to burn a pure sour aroma. The key to production: When making sauerkraut fish, use this plate of sauerkraut fish made of sauerkraut, pickled ginger, pickled radish, and chicken fat to use in the soup.

Next, I will share with you the specific method of a sauerkraut fish, if you want to eat sauerkraut fish, you don't need to buy it, you can make it yourself, and you can make authentic sauerkraut fish at home after learning, friends who are interested in this food should not miss it.

In the first step, the grass carp bought back scrapes off the scales, removes the gills, the internal organs in the belly, the black membrane in the belly and the fishy lines on both sides of the gills.

Step 2: After the grass carp is processed, wash it with water, clean it and put it on the cutting board, use a knife to stick to the position of the fish bones, slice the two pieces of fish meat down, chop the fish bones into small pieces and put them in a bowl on the side, and then add two pieces of fish meat to slice into a thin slice shape and put them in another bowl for later use.

Step 3: Take a large bowl and add an appropriate amount of starch to the bowl, and put the fish fillets into the starch one by one, so that the fish fillets are evenly coated with starch.

Step 4: After cleaning the purchased sauerkraut, break off the leaves one by one, and use a knife to cut the sauerkraut into long and even even segments for later use.

Step 5, add an appropriate amount of cooking oil to the pot, wait until the oil temperature rises, add an appropriate amount of shredded ginger and garlic slices to the pot and stir-fry to make it fragrant, add the chili pepper section to continue to fry until fragrant, and finally add the cut sauerkraut to the pot and stir-fry quickly for more than a minute, take out the sauerkraut and put it aside for later use.

Step 6: Add an appropriate amount of water to the pot, wait until the water boils, add the fish head and fish bones to continue to boil the umami, then put in the fish fillet, cook the fish fillet into a curly shape, then take it out and put it in a large soup bowl.

Step 7: After the fish fillets are cooked, pour the fried sauerkraut into the pot and cook in the same way for about 3 minutes.

Step 8: Continue to add dried chilies, minced garlic and Sichuan peppercorns to the soup bowl, then add a small amount of cooking oil to the pot, heat the oil over high heat and pour it on top of the spice in the soup bowl, and a delicious pickled cabbage fish is ready.

1.Sauerkraut. Sauerkraut is the main ingredient of sauerkraut fish, and no sauerkraut is not a sauerkraut fish.

Sauerkraut is mostly used fresh vegetables on the market, before buying, look at the shelf life and production date of sauerkraut, as well as the color of sauerkraut, the color is shiny, it is fresh just into the sauerkraut material, the number of purchases is not too much, according to the amount of sauerkraut fish you make yourself to put some sauerkraut, so that you will not be afraid to make the sauerkraut fish taste too sour, moderate acidity is the best choice.

2.Spring onion. Green onions are used to remove the fishy smell, green onions are generally fried in oil, the green onions burst out of the fragrance, and then put in a piece of sauerkraut to stir-fry, green onions are put in when the oil is hot, and the green onion fragrance of green onions can be completely released.

When frying green onions, use fresh green onions, wash off the yellow leaves of the green onions, cut the green onions into green onion segments with a length of about 4 cm, one green onion is enough, control the dry water and put it in the pot to fry.

3.Ginger. Ginger is a common product in all seasonings, we often use ginger when stir-frying at noon, sometimes we will put some ginger in making sauerkraut fish, ginger is also particularly powerful in removing fish, the fragrance of ginger is overflowing, no matter how fishy the ingredients are, cook with ginger, all the fishy smell is gone, so don't underestimate ginger as a condiment.

Ingredients: sauerkraut, green onions, ginger, millet spicy, Sichuan pepper, edible salt.

Steps:1Grass carp wash off the blood foam, cut into fillets, put the fish head in a bowl alone, put the sliced fish fillets in a separate bowl, and put egg whites and edible salt in the fish fillets, stir constantly, let the salt and egg white mix well.

2.Wash the wok, put in an appropriate amount of oil and heat it, first put in the green onion segments, ginger, burst the fragrance, and then stir-fry millet spicy, peppercorns, sauerkraut, stir-fry for 2 minutes, put in an appropriate amount of water, start boiling, put in the fish fillets after the water boils, cover the pot and start cooking, and the fish fillets can be eaten after 5 minutes.

Cooking Tips:

1.To make sauerkraut fish, do you use MSG? MSG can be put according to your preference, in fact, MSG should not eat too much, if you want to eat lighter, you can choose not to put MSG, millet spicy, pepper and other seasonings, so that the taste of sauerkraut fish can not be so heavy.

2.Before making sauerkraut fish, prepare all the seasonings you need and put them on a plate, and the fish fillets should also be sliced and placed on a separate plate.

Preparation of sauerkraut fish.

1.Remove the scales, then cut the fish so that the head is still off, and then cut the meat into slices. Evenly wrap the fish fillet with egg whites, then pour in some edible salt, pepper powder, and cooking wine to marinate.

2.Stir-fry garlic cloves, ginger slices, peppercorns, and chili peppers until fragrant, then add pickled cabbage, and finally add boiling water. Stay up for a quarter of an hour.

3.Shake the fish fillet and put it in the soup. Find another pot, stir-fry the chili peppers and Sichuan peppercorns in a pan of oil, stir-fry until fragrant, and quickly pour them into the soup pot. Serving.

Hello! The seasonings that need to be put in the authentic Chongqing sauerkraut fish include green onions, ginger, garlic, cooking wine, dried chilies, and then served with Chongqing sauerkraut. You can also add some side dishes according to your taste, such as: bean sprouts, cabbage, potatoes, lettuce, etc., just for reference, thank you!

Answer: Hello, if you want to make your own sauerkraut fish, you just need to buy the sauerkraut fish package, cook the fish fillet and add the package, add coriander, you can also add some bean sprouts and other accessories.

When making sauerkraut fish, how to make the taste authentic, the old chef teaches you a few tips and methods.

The main ingredients are sauerkraut, and fish, this will not always say spices: 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons (10ml) of cooking wine, appropriate amount of salt, a small amount of chicken essence, 1 teaspoon (5 grams) of sugar, a small amount of pepper, and the main body of the clear soup depends on how much of your main ingredient to decide that the taste is not bad, you can try to make it yourself!!