How to make boiled fish fillet and sauerkraut fish!

Boiled fish. Materials:

250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Production method: 1. Remove the bones and bones of the fish (generally speaking, it is better to choose fish without spines), cut the fish into thin slices 5 cm long and 3 cm wide, put it in a bowl, use soy sauce and cooking wine to taste, and mix well with water and soybean flour.

2. Wash the green garlic and celery and cut them into centimeter-long segments and pieces.

3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely.

4. Put green garlic and celery in the pot, fry until it is broken and put on a plate.

5. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6. Pour the fish slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age). Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

Note: To make this dish well, it is highly technical and difficult. However, as long as two spicy and one hemp (Pixian bean paste, dried pepper and Sichuan pepper) and other accessories are ready, and made according to the above methods and essentials, satisfactory results will be obtained.

The boiled fish is boiled directly in water, and the sauerkraut fish is just added with more sauerkraut!

Prepare a grass carp, remove the fish bones, cut the fish meat into thin slices, pour some oyster sauce, cooking wine, egg white and marinate for ten minutes, heat the oil, put the fish fillets down and fry it, then pour in water, then put in a little chili, adjust the taste, and cook.

Teaching of boiled fish fillet practice.

Home-cooked recipe for boiled sauerkraut fish fillet:Ingredients: 1 black fish, 1 package of sauerkraut.

Excipients: 1 green onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dried red peppers, 20 Sichuan peppercorns, 1 green pepper, 1 teaspoon white pepper, 3 teaspoons starch, 1 egg white, 2 tablespoons vegetable oil, appropriate amount of water.

Steps: 1. Prepare the required raw materials and cut the sauerkraut into cubes.

2. Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish.

3. Rinse the fish with water, wash it clean, the knife is inclined at 40 degrees, and start to slice the fish from the tail, the direction is that the blade is facing the tail, and the fish is filleted.

4. After slicing the fish fillet, put 1 tablespoon of salt to scrub and rinse with water to make the fish fillet crystal clear.

5. Marinate the fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch.

6. Mix evenly with your hands and marinate for 20 minutes.

7. Wash the fish head and bones of the fish for later use.

8. Blanch the sauerkraut and remove it for later use.

9. Cut the dried red pepper into small pieces, cut the green onion into large pieces, slice the ginger and slice the garlic.

10. Put oil in a pot and fry the chives, ginger and garlic.

11. Add the fish head, fish tail, fish bones, and fish skin to fry and change color.

12. Add sauerkraut and continue to fry for a minute or two.

13. Put enough boiling water, bring to a boil over high heat, cook for 20 minutes on medium heat until the fish broth is white, add salt to taste.

14. Remove the fish head and sauerkraut, etc., and spread them on the bottom of the pot.

15. Boil the fish soup over high heat and add the fish fillets little by little.

16. Fish fillets are ripe and taken out and placed on top of the basin.

17. Pour in the fish broth.

18. Put oil in the pot, put the pepper and chili pepper in the cold oil, and burn it over low heat until the chili pepper becomes oily and dry.

19. Take out the pepper and pepper and put it on the fish fillet, sprinkle the green pepper on the fish fillet, burn the oil over high heat and smoke, and pour it on the fish fillet.

1 basket of mustard greens, 1 pot of boiling water, 1 stone, 1 jar, 1 lid.

Step 1: Put the freshly picked mustard greens on the ground to dry at noon, and the fresh mustard greens we make sauerkraut here, which generally do not need to be cleaned, and then cleaned when you want to eat. Of course, if you think this is not clean, you can also clean it and remake it, but it needs to be dried for a long time, and the mustard will become wrinkled!

Here's an explanation: the mustard is not so easy to rot when the sauerkraut is wrinkled, and the sauerkraut made after the sun wrinkles will have a more crisp taste!

Step 2: Prepare a larger jar, the best to put all the mustard greens down, first clean the jar, and then scald it with boiling water 2 times, and then wait for the mustard greens to wrinkle, one by one stuffed into the jar, after plugging, add 50 grams of salt, and then put the prepared pebbles on it, put the pebbles can hold down the mustard greens, and when the mustard ferments and the water becomes lighter, it will not float!

Step 3: When everything is ready, boil a pot of boiling water, pour it directly into the jar, the amount of boiling water must not exceed the mustard greens, then cover the lid and let it ferment!

Step 4: After fermentation for 3 days, our sauerkraut can start to take out and eat, at this time the sauerkraut is golden in color, a little sour but not very sour, but it is also very delicious to fry meat, generally put it for about 7 days will be more sour, if you don't eat it for the time being, you can keep it, so that it will be more and more sour, as long as it does not surface, the sauerkraut will not be bad, and there is no problem with putting it for a year! Whether you stir-fry meat or make sauerkraut fish, this kind of sauerkraut is very delicious!

The sauerkraut fish is cooked as follows:

Ingredients: fresh live carp, Li Kee sauerkraut, green onion, ginger and garlic, dried chili forging, white pepper, egg white, refined salt, Sichuan pepper, sugar, cooked sesame seeds.

Method: 1. Wash and slice the sauerkraut and copy it with water to cool;

2. Clean up the carp and prepare to slice it, pay attention to remove the fish tendons to remove the fish;

3. Heat the oil in the pan, put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the sauerkraut and stir-fry, and stir-fry the picked fish bones in the pot until the white soup is added to the water and simmer over high heat. At this time, you can adjust the taste, add an appropriate amount of salt, white pepper, a little sugar, and if you feel that the soup is not sour enough, you can also put a little white vinegar;

4. Add an appropriate amount of salt, white pepper, egg white, stir the fish and add an appropriate amount of cornstarch and mix well;

5. The fish is almost stewed, put the vegetables into the basin, pour the fish evenly into the pot, cook it lightly, cook it for too long, the fish will be old, take out the fish, add the soup to the basin, don't pass the fish;

6. Put chopped green onions, minced garlic, chili peppers, peppercorns, and white pepper powder on the surface, heat the oil in a pan, and start pouring oil when there is no sound;

7. Sprinkle some cooked white sesame seeds on the surface.

How to cook sauerkraut fish:

Ingredients: a grass carp, a handful of sauerkraut, two coriander, a few dried chilies.

Excipients: appropriate amount of oil, appropriate amount of salt, a spoonful of soy sauce, appropriate amount of pepper, appropriate amount of Sichuan pepper, appropriate amount of corn starch.

Steps: 1. Prepare the ingredients.

2. When buying fish, ask the fish shopkeeper to make the fish fillet into fish fillet, and keep the fish bones for cooking tofu. Add cornstarch, salt and cooking wine to the fillet and marinate for 10 minutes.

3. Cut the coriander into sections and prepare the ginger to wash and slice, peel the garlic cloves (about half a garlic), and wash and cut the coriander.

4. Heat the wok, pour oil and burn paper, add ginger slices, garlic cloves, peppercorns, and chili peppers to stir until fragrant, pour the sauerkraut into the pot and continue to stir-fry. Stir-fry the sauerkraut first, and the sauerkraut fish will be more fragrant. After the fish pieces are fried and white, pour boiling water into the pot, then open the sauerkraut packet in the sauerkraut and fish seasoning, and pour the sauerkraut and another packet of seasoning into the pot and cook with the fish soup.

5. After the sauerkraut is stir-fried until fragrant, add soy sauce and stir-fry well.

6. Pour in half a pot of boiling water.

7. After the water in the pot boils, turn the heat to low, use chopsticks to evenly clamp the marinated fish fillets into the pot, blanch the heat until it changes color and breaks, and turn off the heat.

8. Spread the dried red pepper, peppercorns, and minced garlic on the fish fillet, sprinkle with coriander, boil a large spoonful of oil and pour it on it, and the fragrant sauerkraut fish can be served. After the fillet is boiled until it turns white, add the coriander, add salt to taste, and it is ready to serve.

Ingredients: 1 grass carp.

Excipients: 1 pack of pickled cabbage and fish seasoning, 20 grams of green onions, 20 grams of ginger, 10 grams of garlic, 5 dried chilies, 2 grams of sesame peppers, 20 ml of cooking wine, 4 grams of salt, 20 ml of peanut oil, 1800 ml of drinking water.

Steps: 1. Prepare all the ingredients needed to make this [sauerkraut fish]: 1 grass carp, 1 package of sauerkraut fish seasoning, 20g of green onions, 20g of ginger, 10g of garlic, 5 dried chili peppers, and 2g of sesame peppers.

It is recommended to buy more than two catties of grass carp, too small fish to remove the head and tail after the fish body is very short, not too many fish fillets, when buying fish, you can let the fishmonger help kill the fish to remove the scales, internal organs and gills. If you meet a more enthusiastic person, you can also help to slice the fish.

2. Clean the killed grass carp, and clean the black membrane in the fish belly, otherwise it may cause the fish soup to be fishy. Next, let's start slicing the fish: first cut off the head and tail of the fish, then press the body of the fish with one hand, and use the kitchen knife against the backbone of the fish with the other hand to slice off one side of the fish, then turn the body of the fish over, and then use the kitchen knife to slice off the other side of the fish.

Then put the skin of the fish under the slice side down, press the fish with one hand, and use a kitchen knife with the other hand to remove the large thorns on the belly of the fish, and slice the two pieces of fish obliquely into a thin and uniform fillet. Finally, chop the fish bones and belly into small pieces, and put them in a cooking bowl together with the fish head and tail.

3. Open the sauerkraut fish seasoning package, put the sauerkraut in a bowl for later use, pour the powder in the pickled fish package into the fish head and fish fillet respectively, add cooking wine, mix well and marinate for 15 minutes.

4. Cut the green onion into chopped green onions, cut the ginger into ginger slices, cut the garlic into garlic slices, and cut the dried chili peppers into chili segments for later use.

5. Heat the pan over medium heat until the palm is hot, pour in 20ml of peanut oil, turn to high heat and burn until the oil temperature is 60% hot, add chopped green onions, ginger slices, garlic slices, dried chili peppers and peppers, put in the sauerkraut and stir-fry the fragrance after low heat until fragrant.

6. Add 1800ml of drinking water, boil over high heat, put in the seasoning package, mix well, and put the fish head, tail, fish bones and fish belly into the pot. Cook on high heat for about 10 minutes to bring out the umami flavor of the fish broth.

7. After the fish soup is cooked, put the marinated fish fillets into the pot, and put the fish fillets into the pot one by one with chopsticks. Be careful to put them one by one as much as possible, so that the fillets do not stick together, so that each fillet is heated evenly. Add 4g of salt and cook until all the fish fillets are white and cooked through, then turn off the heat.

8. Heat the oil in another pot, pour it on the sauerkraut fish after the oil is hot, and the fragrant sauerkraut fish is ready. The fish is tender and the fish soup is delicious and appetizing!

To make sauerkraut fish, you can first buy a black fish, prepare some sauerkraut, eggs, white pepper, green onions, peppercorns, peppers, salt, starch, and then process the fish, remove the fish scales and cut into slices, do not throw away the fish bones and fish heads, rinse several times repeatedly to make soup, slice the fish after washing, the blade should be sliced down a little bit towards the tail, pour the fish into a clean water bowl, and then add salt to pinch repeatedly, and then rinse back and forth with water, be sure to wash it cleanly, so that it can be more refreshing to eat, Add white pepper and salt to the bowl and prepare half an egg white, some dry starch, put the fish fillets in and marinate evenly by hand for 20 minutes, shred the sauerkraut and put it in the hot water and take it out, cut the pepper and pepper into rings, ginger slices, fish bones, fish heads, fish skins are all ready, rinse the pot with water, put oil in the pot, put garlic, ginger, and shallots on it and stir-fry until fragrant, then put the fish tail, fish bones, fish skin, and fish head down and stir-fry for a minute or two, and then put in the sauerkraut and fry for a minute to start adding boiling water. After the boiling water is added, cover the lid and boil over high heat, marinate the thin fish fillet, put it into the pot a little bit and cook it when it is ripe, start to turn off the fire, put the fish fillet in, and pour the filtered fish soup into the bowl, then prepare a pot, put the oil in, add the pepper and pepper when the oil is cold, burn it over low heat, wait until the color turns red, take it out with a little golden, put the pepper on the fish fillet, prepare some green and red peppers, etc., pour it on the fish when the oil is smoking, so that you can eat.

The preparation of boiled sauerkraut fish is as follows:Ingredients: 1500g of mullet, appropriate amount of bean sprouts, 1 potato, appropriate amount of minced garlic, appropriate amount of dried chili, appropriate amount of coriander, 1 package of sauerkraut fish, appropriate amount of salt, 1 teaspoon of chicken essence.

2. When the hot oil in the pot is a little smoking, add sauerkraut and stir-fry to bring out the flavor, add an appropriate amount of water, and the seasoning package and side dishes (potatoes, bean sprouts) and cook until the potatoes are cooked, and then take out the potatoes and other side dishes for later use (the taste depends on your own weight and then add seasonings and sail cover).

3. Then add the fish head and the bones of the fish steak to the soup and cook for two minutes.

<>5. Spread the boiled fish head and fish fillet on the side dishes in turn.

<>7. Sprinkle with minced garlic and arrange with coriander.

8. Stir-fry Sichuan pepper and chili pepper in the pot with oil, and feel the fragrance of Sichuan pepper coming out.

9. Drizzle with hot oil.

10. Start and it tastes great.

The preparation of boiled sauerkraut fish is as follows:Ingredients: pangasius, sauerkraut.

Excipients: green onion, ginger, garlic, wild pepper, dried chili, Sichuan pepper, salt, white pepper, egg white, starch, chicken juice, monosodium glutamate, coriander.

Tools: bowls, cutting boards, knives, plates, pots.

1. A pangasius.

2. Defrost and slice.

3. Take one egg white.

4. Add an appropriate amount of salt to the fish fillet, and grind white pepper.

5. Add egg whites and an appropriate amount of starch, grasp well with your hands (Shangjin), and marinate for a while.

6. Rinse the sauerkraut and cut it into small pieces.

7. Wash and cut the coriander.

8. Prepare ginger, shallots, garlic, dried chili peppers, and wild peppers.

9. Remove the oil from the pan, add ginger, onions, garlic, wild pepper and dried chili pepper to stir out the fragrance.

10. Add a pinch of peppercorns and continue to stir-fry over low heat.

11. Pour in the sauerkraut and stir-fry over medium-low heat for three or four minutes.

12. Add an appropriate amount of boiling water (according to family members), add a little chicken juice, cook for 5 to 6 minutes, add salt and monosodium glutamate to taste.

13. Use a colander to remove the sauerkraut and enlarge the bowl in Qiaoqingzen.

14. Leave the sour soup in the pot, keep it in a slightly boiling state on low heat, put the marinated fish fillets into the sour soup one by one, put all the fish fillets away, and turn to high heat.

15. Bring the whole pot of fish fillets to a boil and turn off the heat.

16. Pour into a large bowl of sauerkraut, sprinkle with coriander, and you're done.