[Sichuan cuisine]: sauerkraut fish-You Are Foodie

By Noah
23

[Sichuan cuisine]: sauerkraut fish

Sauerkraut fish is a famous dish in Sichuan cuisine. It is served with soup. The "boiled fish" is a little similar to it. The fish tastes tender and smooth, with fresh salty and sour pepper. It is appetizing.

Main Ingredients

pickled cabbage A moderate amount of
Grass Carp 1

Auxiliary Ingredients

Coriander section appropriate amount
lard appropriate amount
Shuidian powder appropriate amount

Step 1 . Kill Grasscarp.

Step 2 . At the joint of the fish head and the fish body, cut the fish meat and the fish head with a knife, and gently tap with a knife to take out the fishing line.

Step 3 . Separate the fish meat and bone with a knife along the fish bone, and do the same again.

Step 4 . Cut the fish into large pieces with an oblique knife.

Step 5 . Add salt, cooking wine, egg white and starch, grasp evenly and sizing, and stand by; Fish bone cutting is the same as fish head without yard flavor.

Step 6 . Cut the pickled cabbage into shreds, soak it in water, and then rinse it to avoid being too salty; Cut parsley and scallion into sections, slice ginger, and chop pickled pepper.

Step 7 . Heat the pot with lard on the fire.

Step 8 . Saute shallots, ginger and pickled peppers, add fish head and bones, and fry slightly.

Step 9 . Add sauerkraut, turn low heat to stir fry for 1 minute, pour in boiling water, turn high heat to boil.

Step 10 . Cover the pot and bring to a boil. Heat it over medium low heat for 10-15 minutes. Add an appropriate amount of salt and pepper.

Step 11 . Slowly put in the fillets, do not turn over, and put the fish head and bones into the container in advance.

Step 12 . Half a minute after all the fish fillets turn white, put them into a container and sprinkle with coriander segments.

Step 13 . Put the lard on the fire, heat it, saute pepper granules, pour them on the fish, and then serve.

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