Sauerkraut fish I made-You Are Foodie

By Tracy
15

Sauerkraut fish I made

I would like to share my kitchen experience and fun with you, so I would like to share in detail the family's ingenious production of sauerkraut fish, which is convenient and easy to save fuel and money~

Main Ingredients

Baotou fish One

Auxiliary Ingredients

monosodium glutamate appropriate amount
pepper appropriate amount
salt A moderate amount of
sugar appropriate amount
Cooking wine appropriate amount
Chili flakes appropriate amount
Sichuan Pepper appropriate amount
scallion A moderate amount of
garlic appropriate amount
ginger appropriate amount
pickled cabbage A moderate amount of
Rapeseed oil appropriate amount

Step 1 . 1 step: Cut: kill the fish and wait for use& lt; br /> At the joint of the fish head and the fish body, cut the fish meat and the fish head with a knife, but do not cut off the fish bone. Start from the fish tail, and separate the fish meat and the fish bone with a knife along the fish bone until the fish head, which separates the fish meat on one side. Do the same again; The processed fish slices depend on your own knife work. I pay more attention to knife work and color ingredients, so I cut thin slices. This will be more delicious to the pickled meat slices. It tastes good. This is half of the fish I have cut

Step 2 . Fish after treatment and reshaping, ha ha, to look good on the plate

Step 3 . 2: Salting: then put the fish into an empty bowl, put in an appropriate amount of cooking wine, one egg white, and an appropriate amount of salt (due to the amount of fish). Now it depends on the strength of your hands. The key step for the delicious fish is to put the fish into a good fight, about two minutes, almost, and put it aside for use. Because it is a domestic production, there is no need to bother with the fish bones,

Step 4 . (2) : heat the pot, add an appropriate amount of rapeseed oil, and when the oil is hot, put ginger and garlic in the pot to fry until fragrant, then put the fish bones in the pot to fry, put them out for standby, and then pour low oil into the pot. Wash the bought sauerkraut, cut them into sections, and soak them in water (too salty, minus the heavy flavor). Put an appropriate amount of low oil into the pot, add ginger and garlic, fry the bottom of the pot, then put the processed sauerkraut, fry for a few times, cook cooking wine and sugar, Note: don't put salt first, because sauerkraut is salty. Put water in it, then pour in the fried fish bones, and bring them to a boil over a high fire. Let the hydrochloric acid taste of sauerkraut and the fresh taste of fish bones jump out, ha ha. (boil for about 5 minutes) adjust the taste, and put the fish bones and sauerkraut into the pot

Step 5 . Now is the time to process the fish slices. The soup bottom should be heated and boiled. (the most important thing here is to wait for the water to boil, and the fire should be heated, so that the meat of the processed fish slices will be tender.) pour the fish slices into the pot dispersedly, and pay attention not to stir the fish slices with a shovel. This is very important. You should use the strength of the handle of the pot to stir the fish slices. ~ (this is also a small skill, ha ha.) it is not easy to escape the delicious fish slices, And it's not fragile ~. Turn off the fire after you turn it on. Carefully put the fish slices and soup on the pickled cabbage,

Step 6 . The last step of taste, color and fragrance ~ & lt; br />& lt; br /> Watering ~ one garlic, two spicy, three hemp, four fragrant, (flavor Reunion), & lt; br />& lt; br /> Sprinkle minced garlic on the fish. This time, the oil should be a little more. Put oil in the pot, burn the oil to about 80 degrees, pour some juice on the minced garlic, and then sprinkle pepper slices. Pour out the spicy taste the second time,

Step 7 . Then add scallions and a few peppercorns, sprinkle some pepper powder (according to your taste or not), and the finished product will come out. Finally, the most important thing is to stew, stew the delicious food~

Step 8 . Warm tip: the packaged sauerkraut is seasoned and dirty, and the taste is not very good. The sauerkraut I packed was washed several times later, and the taste was adjusted by myself. It is still the same kind of sauerkraut that the vegetable market calls. After being processed by myself, it tastes pure. 2: because it is a home style, it is not necessary to use a lot of oil to smooth fish slices, which is troublesome and wasteful, as in hotels. It also does not need raw flour to feel tender, That's wrong. Instead, it will affect the taste of the fish,

Step 9 . 1: When making this dish, the salt should be moderate, because of the sour cabbage. And salted fish also have salt, so this is also very important& lt; br />& lt; br /> 2: Why do I want to use rapeseed oil specifically? Rapeseed oil has high nutritional value, and there are many ways of cooking. Whether cooking, stewing, stewing, or frying, rapeseed oil is fragrant and nutritious. Rapeseed oil [green oil] also has high dietetic and nutritional value. Good deodorizing and fragrance enhancing effect~

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