The production process of sauerkraut fish, and the selection of materials

A detailed introduction to the recipe of sauerkraut fish fillet soup Cuisine and efficacy: home cooking recipes Recipes for teenagers Spleen appetizer recipes Diabetes recipes Recipes for high blood pressure.

Taste: sour and salty Process: Ingredients for roasting sauerkraut fish fillet soup: Ingredients: 500 grams of grass carp.

Excipients: 150 grams of sour cabbage, 50 grams of egg white.

Seasoning: 30 grams of starch (peas), 3 grams of salt, 10 grams of cooking wine, 1 gram of monosodium glutamate, 1 gram of pepper, 10 grams of green onions, 5 grams of ginger Sauerkraut fish fillet soup Characteristics: Sauerkraut is crispy and sour, crisp and refreshing, and the fish fillets are fresh and tender.

Teach you how to make sauerkraut fish fillet soup and how to make sauerkraut fish fillet soup to be delicious 1pickled sauerkraut to thin slices;

2.Egg whites are mixed with dried bean flour to make egg white pulp;

3.Remove the scales and gills of the grass carp, remove the fish meat from the tail with a knife, and change the slices;

4.Marinate with ginger, green onions, cooking wine, and salt, remove the green onions and ginger after flavoring, and wrap the egg white pulp evenly;

5.Wash the pot, add the ginger and green onion to the milk broth, and remove the ginger and green onion after boiling;

6.Add sauerkraut and fish bones, wait for the sauerkraut to cook and flavor, and then add the syruped fish fillet;

7.When the fish is boiled raw, add monosodium glutamate and salt, and sprinkle with chopped green onions when the pot is ready. Tip - Food Restraint:

Sauerkraut cabbage: Sauerkraut should not be eaten with persimmons, which can cause gastrolithiasis.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

To make sauerkraut fish, the grass carp must first be washed and cleaned, and the black membrane in the belly of the fish needs to be scraped, and fathead fish, sauerkraut, ginger, garlic granules, dried red pepper, Sichuan pepper, salt, shallots, egg whites, and starch are needed.

Slaughter and clean the fathead fish, put the sliced fish fillets into a large bowl, add a little salt, pepper, minced ginger, and cooking wine to grasp the flavor evenly. Cut the green onion into sections, shred the old ginger, slice the garlic, cut the dried chili pepper into segments, and dry peppercorns to taste. Sauerkraut cut into sections, a little red pickled pepper.

Add rapeseed oil to the wok and stir-fry chives, ginger and garlic, dried chili peppers and peppercorns to bring out the fragrance. Add the sauerkraut and red pickled pepper and stir-fry for a few minutes.

Add boiling water or bone broth and cook for 5 minutes. Add 1 tablespoon of oyster sauce and 1 tablespoon of pepper. Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and use a colander to put the fish bones, fish head and sauerkraut into a large pot.

Turn to low heat, put the fish fillets into the pot one by one, turn on medium heat, see the fish fillets turn white, and after the soup Liang Sou boils slightly, pour the soup and fish fillets carefully into the basin together.

Introduction to sauerkraut fish

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.

Sauerkraut fish is made with grass carp as the main ingredient and cooked with kimchi and other ingredients, which has a sour and spicy taste. Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients. There are different opinions about the history of sauerkraut fish, and it cannot be verified, and it has been passed down later, and the production methods are also different, but the taste is basically the same.

Ingredients: 300g of dragon fish, 100g of sauerkraut, 30g of garlic seeds, 5 slices of ginger, 5ml of cooking wine, appropriate amount of salt, appropriate amount of white pepper, 400ml of clear soup, 10ml of pepper oil, 3 pickled peppers.

Steps: 1. Prepare the ingredients, dragon fish, sauerkraut, pickled pepper, ginger slices, garlic seeds.

2. The dragon fish is pressed with the knife by hand and slice the fish obliquely, about 1cm obliquely sliced, and the dragon fish is half thawed in the round hole in the state of good slices, and then marinated with cooking wine, salt and ginger shreds.

3. Shred the pickled pepper, mince the garlic, shred the ginger, and slice the sauerkraut.

4. Heat oil in a pot (it is better to use camellia seed oil), add minced garlic and ginger and stir-fry until fragrant.

5. Stir-fry the orange and green pepper until fragrant.

6. Stir-fry the sauerkraut until fragrant.

7. Add clear soup, an appropriate amount of water, because it is not a fresh fish bone soup, so it is best to use clear soup so that the soup is delicious, if there is no clear soup, you can also use thick soup treasure.

8. After boiling, turn to low heat and cook for about 15 minutes until the sour taste melts into the soup.

9. After that, add salt, white pepper and cooking wine (a little bit) to taste, turn on high heat and bring to a boil.

10. Boil the fish fillets until they are broken, about 2 to 3 minutes.

11. When the meat turns white, it can be removed from the pan.

12. Heat the pepper oil and pour it on the bowl and you're done.

13. a finished product.

First of all, the fish is washed and scaled, and at the same time, the internal organs of the fish are disposed of, and the whole fish is placed in a pot of cold water and added with sauerkraut, salt, oil and a small amount of soy sauce. After the water has evaporated, continue to add sauerkraut, dried chili peppers, millet peppers, Sichuan peppers, sesame peppers and other chili peppers.

1.Chop the sauerkraut (I also added a little sour ginger to it), slice the garlic, mince the ginger, chop the coriander, and a moderate amount of dried chili peppers and peppercorns.

2.Grab the fish with a pinch of salt, pepper and cornstarch.

3.Grab the fish bones with salt and pepper.

4.Add oil to a wok and sauté the garlic slices and minced ginger until fragrant.

5.When the garlic slices are slightly browned, pour in the chopped sauerkraut.

6.After stir-frying until fragrant, add an appropriate amount of water or stock.

7.Cook the fish bones together in the broth.

8.Bring to a boil.

9.After boiling, cut the fish into the pan one by one.

10.The fish is easy to cook, and when cooked, add an appropriate amount of pepper.

11.Serve in a large bowl.

12.Put a small amount of oil in the pot, low heat, and fry the peppercorns and dried chilies.

13.Drizzle the fried peppercorn oil over the fish.

14.Sprinkle with coriander.

Extended Materials. 1. Sauerkraut fish has different nutrients and functions due to different species of fish.

1 grass carp. Grass carp is rich in unsaturated fatty acids and selenium, which is not only beneficial to blood circulation, but also has the effect of anti-aging and beauty, and also has a certain prevention and treatment effect on tumors.

2 carp. Carp is sweet in taste and flat in nature. It has the effect of strengthening the spleen and stomach, diuresis and swelling, and clearing milk, and can also clear heat and detoxify.

3 Blackfish. Black fish has the effect of regulating qi and blood, nourishing and nourishing the skin.

Another major ingredient in sauerkraut fish is sauerkraut, the lactic acid in sauerkraut can be appetizing and refreshing, sober up and get greasy, and has the effect of enhancing appetite and helping digestion. At the same time, it can also promote the body's absorption of iron.

What we need to pay attention to is that sauerkraut should not be eaten more, and we need to arrange our diet reasonably, after all, the nitrite contained in sauerkraut is harmful to the human body.

The preparation of sauerkraut fish is as follows:

Ingredients: grass carp, knife, salt, pepper, cooking wine, egg white, starch, minced ginger, minced garlic, oil, sauerkraut, pickled pepper, water, cooking wine, chicken essence, coriander, Sichuan pepper and red pepper, etc.

1. Prepare a grass carp, about 4-5 catties, kill the fish and start the meat, open both sides of the fish head, and cut the fish bone and fish belly. Wipe the fish dry on both sides, the fish skin is padded with kitchen paper to prevent slipping, cut the fish meat towards the tail of the fish, stick to the fish bones and cut, so that the fish fillets will not fall apart when cooking, and finally, the cut fish fillets are rinsed with running water, no blood foam, drained and set aside.

2. Put a pot of fish head, fish bones and belly, add salt, a little pepper and cooking wine and mix well; Put the fish fillets in a basin, add salt, a little pepper, two egg whites, if you want to be more tender, you can add some thick starch water, mix well.

3. After marinating the fish head and bones for 15 minutes, add oil to the pot, fry the fish head and fish bones and fish tail until golden brown on both sides, and set aside. Stir-fry with half of the minced ginger and garlic, put as much oil as possible, pour in the sauerkraut, stir-fry the fragrance, put the pickled pepper into the stir-fry, and then pour the fried fish head and fish bones into Qiaoshen, pour in the pickled pepper water, add a large amount of water, add 1 3 bowls of cooking wine, add half of the remaining ginger and garlic, and cover the pot.

4. Bring to a boil over high heat, simmer for about 20 minutes, pay attention to the lack of moisture in the process, add salt and chicken essence to taste, scoop up the fish and vegetables in the pot and put them in the large soup plate with the finished product, leaving the milky white fish soup. After the fish soup is boiled on high heat, pour in the fish belly and fish fillets together, immediately break it up with chopsticks, and then wait for the edge of the fish to turn white, immediately turn off the heat, quickly pick up and spread it on top of the fish bone sauerkraut, no need to wait for the soup to boil.

5. Spread the remaining minced ginger, garlic and coriander on the surface of the fish, heat the pot over high heat, add a lot of oil, the oil temperature can be checked to make the chopsticks bubble when adding pepper and red pepper, fry it, about 10 seconds, and immediately pour the whole pot evenly on the surface of the fish. Garnish with some coriander leaves and you're ready to cook.

The fish is gills removed, scales are scraped, dirty and washed. Fry in a pan on both sides. Add water, after the water boils, add sauerkraut, red oil, salt, chicken essence. Cook for a few moments and serve.

Ingredients: 500 grams of fresh fish, 50 grams of sauerkraut, 5 grams of salt, 20 grams of soy sauce, 10 grams of vinegar, 3 pickled peppers, 20 grams of green onions, 25 grams of ginger, 15 grams of garlic, 40 grams of cooking wine, 100 grams of oil, appropriate amount of soup and water starch.

Method: 1Pick the fish, shred the sauerkraut and pepper.

2.Remove from the pan and fry the fish until golden brown on both sides, then remove.

3.In another frying pan, add sauerkraut, minced green onion and ginger, and chili pepper to stir-fry until fragrant, then add the broth.

4.Pour in the fish, cook for 8-10 minutes, add seasoning and serve.