Teach you to make sauerkraut fish at home, the fish is tender, the sauerkraut is appetizing, and it is as good as the chef's cooking

~~Sauerkraut fish~~ Features: Sour and spicy and delicious, delicate meat, you will see it at a glance.

The production process

Prepare the ingredients

Ingredients: 700 grams of grass carp;

Excipients: 300 grams of sauerkraut, 20 grams of pickled pepper, 10 grams of chives, 6 grams of millet pepper, appropriate amount of ginger, appropriate amount of green onion, 2 grams of Sichuan pepper, 5 grams of garlic;

Seasoning: salt, sugar, chicken powder, pepper, pepper powder;

Handle the ingredients

The grass carp is scaled, gills, disemboweled, and viscerated, and the two fish flesh are removed with a knife, and the fish head is split open, and the money bone is made into pieces.

The fish is slipped into a 0.3 cm knife fillet for the common people.

Rinse the slices with water and drain.

Drain the fish fillets into a container, add a little salt to taste, cooking wine to remove the smell, pepper, pepper powder to enhance the flavor, stir until the fish is strong, pour in one-third of the egg whites and stir well, starch the starch, and finally seal the oil.

Shred the sauerkraut, mince the garlic, slice the ginger, dice the millet spicy, dice the pickled pepper, cut the dried chili pepper, and cut the green onion for later use.

The production process

Pour an appropriate amount of water into the pot and boil, add the sauerkraut, cook over high heat for 2 to 3 minutes, remove the water.

Wash the pot, pour the sauerkraut into the dry pan, and stir-fry until the sauerkraut loses moisture and comes out of the pot, and the sauerkraut will be very crispy when it is made.

Pour oil into the pot, add peppercorns, ginger, pickled peppers, and green onions to stir-fry until fragrant, pour in sauerkraut, and continue to stir-fry evenly.

Wash the pot, pour in a little oil and heat it, add the fish bones until golden brown on both sides.

After the fish bones are fried, pour in the fried sauerkraut and continue to stir-fry a few times

Pour in an appropriate amount of boiling water, boil until the soup is white, about 8-10 minutes, remove all the ingredients from the pot and put them into the tableware as the bottom.

Remove from heat, put the marinated fish fillets into the pot one by one, and cook on high heat for 3 minutes.

When the fillets are cooked, pour them over the bones of the sauerkraut in the tableware.

At this time, add minced garlic, millet spicy and chopped chives. Pour an appropriate amount of cooking oil into the pot and heat it, pour it on top of the fish, and the aroma will be overflowing.

The sour, spicy, delicious, and tender sauerkraut fish is ready.

Tips

1. The biggest source of fishy smell on the fish body is the fish teeth, the black membrane in the fish stomach, and the mucus on the fish skin must be cleaned.

2. The fish fillets must be cleaned and drained, so that the fish will also reduce the fishy smell and will not be slurred after the slurry is applied.

3. Fry the fish bones on both sides until golden brown, and boil the pot under water to make the soup thick and white.

4. When pouring oil on the fish, the amount of oil must be small, so that the fish soup will not be too greasy.