How to make fish soup white with sauerkraut fish How to make sauerkraut fish soup will be very white

The sauerkraut fish makes the fish soup white as follows:

1. Add a little more oil to the wok and stir-fry the garlic and ginger slices until fragrant.

2. Add the fish bones and fry the fish bones until the surface of the fish is cooked and browned.

3. Add water to boil the soup. Add water until covered over the bones. After boiling, turn to medium-low heat, uncovered, and boil until the soup turns white. (About 30-60 minutes.) ）

4. If there is foam, do not rush to fish, and wait for the foam to accumulate to a certain amount and remove it again. When the soup is cooked, turn off the heat and set aside.

5. Slice the fish thinly, add egg whites and wine, grasp well and set aside.

6. Finely chop the sauerkraut, remove the oil from the pan, and fry the ginger slices and sauerkraut slightly until fragrant. If the sauerkraut is very salty, it can be washed, scalded with hot water, drained and then fried.

7. Put the fried sauerkraut into another pot and add the fish bone broth. Add the peeled peppers as well. Cook for about 10 minutes until flavorful, then turn the heat to medium and add the fillets.

Do not stir the fillet after it is put in to avoid damage to the fillet. Cook for 1-2 minutes before turning off the heat. Add with salt to taste.

Finally, you can add some white vinegar to enhance the flavor. The fish soup is delicious, and the sauerkraut makes the fish soup a lot fresher. Peeling the chili peppers brings out the spicy flavor, and the soup becomes very individual and distinctive, but it is not advisable to add too much, so as not to overshadow the spicy flavor of the fish.

Delicious sauerkraut fish not only taste sour and hot fish fillet tender and appetizing, is a classic dish from Sichuan, at present there are many kinds of sauerkraut fish practices, there are several kinds of fish to choose, among which the most optimistic is the black fish, it has the effect of nourishing and nourishing the stomach and maintaining health, often eating can nourish the body and enhance resistance, sauerkraut fish is delicious soup is also very delicious, how to make the soup white and delicious, the practice and steps of sauerkraut fish soup, the rest can not be wasted and eaten like this.

Sauerkraut fish is mainly boiled with fish bones, the sliced meat slices are marinated first, and then the fish fillets are stewed white and thick, otherwise the fish fillets are boiled for more than 3 minutes, and it is easy to become broken and break the tender taste. How to make sauerkraut fish soup is white and delicious.

Choose fish with more calcium to boil fish soup, but considering that the fish fillet can not have more fish bones, we all choose mullet and grass carp to make sauerkraut fish, remove the fish head and fish bones separately and fry them until they are charred, and then inject boiling water into boiling water at one time and boil over high heat, continue to cook on high heat for more than ten minutes, and slowly the soup boiled by fish bones will become more and more white and fragrant. The fish bones after the frying pan must be added with boiling water, and the fish meat is easy to shrink when added cold water, and it is not easy to cook for a milky white effect.

So to sum it up, it is to fry fish bones and cook soup on high heat, remember that these two points are almost the same, do not put cold water halfway, and use boiling water to add it.

Heat the oil, wait for the oil to boil, put the ginger slices and chili peppers in it and stir-fry a few times, fry the fragrance and then put the sauerkraut, stir-fry a few times and then add some boiling water, put the fish head and fish bones in it and cook for a while over high heat, you can take it out in about five minutes, and put it in a large basin for the time being.

Method: Fry the fish bones in oil, then put them in water and boil them over high heat for 10-15 minutes to boil out the collagen inside the bones, and the soup will turn white.

Preparation of sauerkraut fish.

Ingredients: 1250 grams of fresh fish, 200 grams of pickled vegetables, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of soaked red pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, 50 grams of mixed oil, 3 grams of pepper, 15 grams of cooking wine, 1 gram of Sichuan pepper

Method: 1. The fresh fish is cut and killed, the scales, fins, gills and internal organs are washed, the fish meat is opened with a blade, and the fish head is split open, and the fish bone is cut into centimeter-sized pieces; Wash the pickled greens slightly and cut them into short sections; Peel the garlic into cloves and wash it; Ginger wash and cut into slices; Soak the red pepper and grind it finely.

2. Put the pot on the fire, boil the oil until it is hot, put garlic cloves, ginger slices, and peppercorns to burst out the fragrance, and then stir-fry the pickled vegetables, mix with fresh soup and boil, boil the fish head and fish bone pieces with fierce fire, beat all the foam, cook the cooking wine, season with salt and pepper in Xiachuan, and continue to boil.

3. Cut the fish into a 3 mm thick fish fillet with skin, put it into a bowl, use Sichuan salt, cooking wine, and monosodium glutamate to taste, then break the egg shell, pour in the egg white, mix well to make the fish fillet coated with a layer of egg white, and then gradually shake the fish fillet and put it into the boiling fish soup pot.

4. Put another pot on the fire, when the oil is burned to 50% hot, after the chili powder is soaked and stir-fried to bring out the fragrance, it is quickly poured into the soup pot and boiled for a few minutes until the fish is broken, and the monosodium glutamate is added to the flavor, and the pot is poured into the soup bowl.

If you want to make the fish soup white with sauerkraut fish, the specific method is as follows.

First of all, in the pot, first fry the sauerkraut, then prepare some tofu, stir-fry appropriately, 1 to 2 minutes, and then put the cut fish pieces into the pot, fry them together, the two sides of the fish can be golden, and then pour in some warm boiled water to simmer over high heat, and then simmer over low heat, put in the appropriate amount of ingredients, smell the fragrance and get out of the pot, and the fish soup that comes out of this way is white.

Now, more and more people like to eat sauerkraut fish, and now the ** of sauerkraut fish should average to 40 to above. For this, it is reasonable for some people, but if you often eat sauerkraut fish, in this case, this ** is also more expensive, so we can make sauerkraut fish at home.

Someone asked: sauerkraut fish, how to keep the fish meat from breaking, how to make the fish soup milky white? Please note the following:

We can put a small amount of salt in the fillet and wash the fish with water until we find that the fish is milky white, so that the fish is not easy to break. Stir-fry the fish head and bones in an oil pan for one minute to make the fish broth milky white. Material:

1200g silver carp, 300g sauerkraut, 4 tablespoons of oil, salt, green onions, ginger slices, Sichuan peppercorns, 3 dried chilies, 3 tablespoons starch, egg whites, 1 tablespoon of pepper Steps: 1Remove the scales and internal organs of the silver carp, wash it, remove the fish meat from the fish body, set aside, and cut the fish head and bones into pieces; The flesh of the fish is slipped diagonally from the tail of the fish into a book

Put 1 teaspoon of salt into the sliced fish and scrub it, then wash it with water three times until the meat turns white, remove it, control the dryness, add 1 teaspoon of salt, 1 teaspoon of pepper, 3 tablespoons of starch, half an egg white to the fish fillet, grasp well, and marinate for more than 20 minutes.

2.Put the fish head and bones into clean water and rinse repeatedly until the water is transparent, remove it, clean the sauerkraut, cut it into strips, blanch it, remove it, andHeat the pan with oil, fry the chives, ginger and garlic, pour in the fish head and bones and stir-fry for one minute, pour in the blanched sauerkraut strips, stir-fry for one minute, and pour in enough hot water (be sure to add enough water at one time).

3.Add 2 teaspoons of salt to taste and cook over medium heat for 20 minutes. 12.

Take out the boiled fish head, fish bones and sour sticks and put them into the bottom of the large basin, boil the fish soup over high heat, and put the marinated fish fillets into one by one, and move quickly. 4.When the fish fillet floats, you can take it out and put it in a large basin, put it in another oil pot, put in the dried red pepper segment and Sichuan peppercorns when the oil is cold, fry it over low heat until fragrant, take out the pepper and pepper before it changes color, and put it on the fish in the big basin.

5.Strain the fish broth and pour it into a large basin, reheat the fried chili pepper and peppercorn oil until the smoke rises, turn off the heat, and then pour it on the large basin with the fish while it is hot, and serve. Depending on preference, sprinkle with coriander segments.

The fish is fried first, and the fat of the fish is emulsified, and the fat is evenly suspended in the water, and the optical effect caused by scattering is that it looks milky white like milk.

Therefore, as long as the fish is fried first, and the fish soup can be whitened directly by putting it in warm water, and the faint fishy smell in the soup can be removed by frying.

Here's how to do it. 1. Cut the fish bones into pieces, slice the fish fillets, wash the cut fish fillets in clean water, and then add egg whites, white pepper and cooking wine to marinate.

2. Heat 1 tablespoon of oil in a pot, put peppercorns and dried chili peppers on low heat, and then add bean paste, fry the red oil, and then put ginger, garlic and green onions. Pour in the sauerkraut, stir-fry the sour flavor, then remove it and put it in a bowl.

3. Put oil in the pot, 2 tablespoons of the amount, stir-fry the fish bones, add boiling water with a little burnt yellow and cook over high heat, cook until the soup turns milky white, remove the fish bones, and leave the fish soup in the pot.

4. Put the fried sauerkraut into the fish soup and cook it over high heat, cook its sour and spicy flavor out, still leave the soup base in the pot, and take out the sauerkraut and put it on a plate.

5. Put the fish fillet and wait until the fish fillet turns white. Put the green onion section and coriander section on it, heat the oil in the pot, and pour the oil onto the green onion section.

The best way to make the fish soup of sauerkraut fish white is to add some tofu to stew together, which not only makes the soup particularly white, but also tastes more delicious, and especially makes it more nutritious.

1. Generally grass carp or black fish is preferred.

2. Wash the fish, pay attention to wash the black membrane in the abdominal cavity, and cut off the shark fin.

3. Separate the body and the head, and cut the fish head in half. (It should not be cut off).

4. Press the body of the fish with one hand, hold the knife with the other hand and push it closer to the upper edge of the fish's backbone, feel the position of the fish bone, adjust the direction of the knife in time, and separate the head and the fish. (If you prefer to eat it with bones, you can also ignore this step, but this method is discouraged.)

5. Put the fish horizontally, along the direction of the tail to the head of the fish with a knife one by one, each piece is about 5-7 mm thick (should be large but not small). (Note here!) Don't go in the opposite direction, otherwise the fish fillets will break when cooked. ）

6. Take an egg, pour it with your left and right hands, pour out the egg whites and put half a bowl of water in the cornstarch and stir for later use.

7. Cut the green onion, ginger and garlic and set aside.

8. Cut the fish bones into sections, put them in a basin with the fish fillets and fish heads, add salt and cooking wine and stir a little, then add egg whites and cornstarch soup and mix evenly. (Leave it for a while for better results).

9. Sauerkraut .........Emerald flowers, sauerkraut... One or two packs are fine, put more if you like, and cut them into segments.

10. Mountain pepper. Cut the mountain peppers into granules and place them in the chopped sauerkraut.

11. Heat oil in a pot, preferably large oil, but for ......Let's make it with ordinary oil! When the oil is 6 hot, put the bean paste, garlic (granules), ginger (granules) in, and then put the mountain pepper and sauerkraut into the pot and copy it, and after the aroma overflows, the fish head and fish bones will be put in. Then add water or stock to bring to a boil (cold water is preferred).

12. Simmer over low heat for 5-7 minutes, then season the chicken essence and salt. Try with a small spoon of soup. (Slightly more chicken essence).

13. Then use a colander to scoop up the fish bones and sauerkraut and put them into the pot to be filled.

14. Let the water boil again on high heat, then put the fish fillets into the boiling water, and wait for the water to boil again for 10 seconds (about 40 seconds for the general family because of the small fire) and then put all the soup and fish fillets into the basin with the bones. (Note: Do not turn the fillet too much when cooking, this will ensure the integrity of the fillet.)

15. Then put the green onion, pepper and sesame seeds on the surface.

16. Wash the pot, put in about 1 tael of oil, add dried chili peppers, a little peppercorns, wait until the oil is hot, pour the oil into the previous basin. Such a fragrant sauerkraut fish is ready.

It's okay to simmer over high heat for a long time, here's how to do it.

Ingredients: 500g of black fish, 250g of sour cabbage

Auxiliary Li Feng ingredients: 30g chopped green onion, 10g ginger, appropriate amount of coriander, 30ml of Shao wine, 5g of salt Step 1: Cut the chopped green onion and ginger.

Step 2: Wash the sauerkraut and cut it into small pieces.

Step 3: Scrape off the scales and remove the bones.

Step 4: Take out the fish and cut it into slices, pour in an appropriate amount of Shao wine and salt.

Step 5: Remove the oil from the pan, pour in the ginger and fish bones and stir-fry appropriately.

Step 6: Then pour in an appropriate amount of water, Shao wine and salt.

Step 7: Simmer over high heat for 10 minutes to turn the soup white.

Step 8: Then add the sauerkraut.

Step 9: Add the fish fillet, cut it with chopsticks, and when it boils again, add chopped green onion and coriander.

Step 10: Put the prepared sauerkraut fish soup in a bowl and enjoy it <>

The key is to pour boiling water, many people just because the water is used wrong and ruin the dish, simmer slowly, the time is long enough, the deliciousness of the fish is in the soup, and the soup will turn white.

That's because there are very few ingredients in the process, no soy sauce or oyster sauce at all, and the soup is often filtered during the cooking process. So this phenomenon will be caused, sauerkraut fish is very delicious, and many people like to eat it very much.

Because when boiling the soup, the fish head and fish bones are mainly selected, so that the soup will be so white.

Stew over high heat, as follows:

Ingredients: 500g of black fish, 250g of sour cabbage

Excipients: 30g chopped green onion, 10g ginger, appropriate amount of coriander, 30ml Shao wine, 5g salt Steps: 1. Cut the chopped green onion and ginger.

2. Wash the sauerkraut and cut it into small pieces.

3. Scrape off the scales and remove the bones.

4. Take out the fish meat and cut it into slices, pour in an appropriate amount of Shao wine and salt.

5. Remove the oil from the pan, pour in the ginger and fish bones and stir-fry appropriately.

6. Then pour in an appropriate amount of water, Shao wine and salt.

7. Simmer over high heat for 10 minutes to turn the soup white.

8. Brother coarse and then add plum acres of sauerkraut.

9. Add the fish fillet and cut it with chopsticks.

10. When boiling again, add chopped green onion and coriander.