What is the key to making sauerkraut fish - sauerkraut fish-You Are Foodie

By Giles
52

What is the key to making sauerkraut fish - sauerkraut fish

The real Sichuan sauerkraut fish can't see any oil flower. The bottom of the soup is comparable to the thick fish soup. You can drink it directly. It's sour and spicy. It feels very good. Such sauerkraut fish is authentic and very healthy. In addition, there are crisp white gourd slices and fans in the bottom of the soup, which is very refreshing, spicy and fragrant.Although the pickled cabbage fish is simple to make, its taste is very different. The pickled cabbage fish I made is not very sour. Does it need vinegar?In fact, the sour taste in sauerkraut fish comes entirely from the long-time pickled sauerkraut, so the use of sauerkraut in cooking is the key to taste, so it is very important to select authentic and qualified sauerkraut!Pickled vegetables (pickled vegetables) for pickled fish are Sichuan pickled vegetables, which are sold in many supermarkets. You should buy Sichuan products.It was getting colder and colder. A pot of warm pickled fish warmed the stomach of the family.

Main Ingredients

pickled cabbage 100 g
carp 1

Auxiliary Ingredients

The key to making sauerkraut fish:1. Fresh water fish is the best choice for making sauerkraut fish. The meat tastes better. The knife must be fast when slicing fish. It is best to sharpen the knife in advance to get twice the result with half the effort2. Pickled cabbage (pickled cabbage) for pickled cabbage fish is Sichuan pickled cabbage, which is sold in many supermarkets. You should buy Sichuan products. In addition to pickled cabbage, pickled radish and other pickled vegetables can also be added to pickled cabbage fish, which has a unique flavor.3. Adding egg white to pickled fish will make the fish taste more tender and smooth, but there is also a small drawback that it will make the soup slightly turbid. Adding a little sugar, I think, will make the meat taste more delicious4. The fish fillets are fragile, so be careful when putting them into the soup. Use chopsticks to gently stir them up. Don't stir fry them. The fish fillets can change color when cooked. It's almost the same when you see the color change. The meat will not be delicious when it gets old for a long time5. The advantage of using casserole is that some soup and pickled cabbage will be left after eating, and tofu and vegetables can be boiled.6. Finally, hot oil poured on sauerkraut fish will make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I have tried it to be very fragrant.

Step 1 . Place the fish flat on the chopping board.

Step 2 . Prepare ingredients.

Step 3 . Take a sharp sharp knife and slice the fish from the tail flat, stick the fish bone in the middle to slice the fish, and then turn over to slice the fish on the other side.

Step 4 . Place the sliced fish on the chopping board, cut the fish into thin slices at an angle of 45 degrees.

Step 5 . After slicing the fish fillet, use 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg white and proper amount of salt to grasp the fish fillet and fish head, and marinate them for 15 minutes.

Step 6 . Dry the water in the pickled cabbage with your hands and cut it into thin shreds for later use; Chop the wild pepper.

Step 7 . Pour a little more oil into the pot than the fried vegetables and heat it to 70%. Then add the pepper and dry pepper. After the fragrance comes out, add anise, garlic, ginger, pickled pepper and cut pickled cabbage to stir fry.

Step 8 . Boil fish slices to change color.

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