In spring, you should eat more fish, 20 yuan to make a pot of sauerkraut fish, the fish fillet is smooth and tender, no fishy smell, better than the restaurant

Today I will share with you a family version of the sauerkraut fish practice, sour and hot appetizing, the fish fillet is smooth and tender without fishy smell, the soup is sour and hot appetizing, a proper artifact for rice, the point is that the method is particularly simple, mainly how to adjust the sour taste of sauerkraut fish, this sour taste is not adjusted with vinegar, in addition to the protagonist sauerkraut, but there is also an ingredient - sauerkraut in the general sauerkraut fish package, but sour radish is not, it is recommended to prepare yourself in advance, I use my own pickled sour radish, Use it to adjust the sourness, the taste of the sauerkraut fish is better than that of the restaurant, in addition to these two side dishes, there is no need to add additional side dishes, this good sauerkraut fish is sour and spicy, friends who like it can try it!

【Raw materials】Black fish, sauerkraut packet, ginger, garlic, millet spicy, pickled pepper, shallot, coriander, white pepper powder, cooking wine, Sichuan pepper, edible oil;

【Preparation of sauerkraut fish】

1. The most important thing to do sauerkraut fish is in the black fish, a family of 3-5 people eat sauerkraut fish, buying about 2-3 catties of black fish is the best, I bought this black fish today A little more than 2 catties, when buying in the market, the stall owner has helped to sort out the internal organs and fish scales;

2. Clean it again after buying home, the surface mucus of the black fish is more, it is recommended to deal with the mucus on the surface first, scrape up with a knife from the tail of the fish tail to the direction of the fish head, reverse the fish scales, the mucus can be well removed, repeat this operation 2-3 times, rinse it after each scrape, you will find that the mucus on the surface is significantly less, after the mucus is treated, the black fish is dissected, from the tail to the direction of the fish head, 2 pieces of fish meat are separated, and the rest has the fish head, some leftovers from the bones and belly of the fish;

3. The fish bone part is rinsed again under flowing water, the blood on the surface of the fish bone is rinsed clean, the fish head is cut in half, and the fish bone is cut into sections;

4. After the fish bones are processed, start to slice the fish body, slice some large spines on the fish body, and then use a knife to slice the fish body into black fish fillets, oblique 45 degree angles, the fish slices will be larger, the fish slices are not particularly thin, and the fish fillets that are too thin are easy to break when cooked;

5. The easiest way to make sauerkraut fish at home is to prepare a sauerkraut fish seasoning package, the taste can be selected according to your preferences, there is a package of sauerkraut in the sauerkraut fish package, a package of seasonings, a package of pickled fish, in addition to these, in order to make the taste of sauerkraut fish better, I also prepared other seasonings, sour radish cut into slices, ginger slices, millet spicy cut into chili rings, garlic slices, appropriate amount of pickled peppers, here minced garlic and green onions are used when pouring hot oil;

6. After all the seasonings are ready, marinate the fish bones and fish fillets separately with the pickled fish in the sauerkraut fish packet, add ginger slices, green onions and cooking wine to the fish bones and fish fillets, which can better remove the fish, add an appropriate amount of pickled fish, a package of pickled fish is just suitable for a 2-3 kg black fish, generally there will be instructions for use on the material package, catch and mix the pickled fish evenly, and put it aside to marinate for 10 minutes;

7. Heat the pot, add cooking oil, the oil temperature is 5 hot, add ginger, millet spicy, garlic and pickled pepper, stir-fry to make the fragrance, add sauerkraut and sour radish after the fragrance is stir-fried, stir-fry over high heat, stir-fry the fragrance on high heat, add the seasoning in the sauerkraut fish package, add a little white pepper and cooking wine to remove the smell, add a little more water, boil over high heat, and then cook for 3-5 minutes after boiling, so that the taste of the ingredients can better integrate in the soup;

8. After the flavor of sauerkraut and sour radish comes out, add the fish bones, cook on high heat for 3 minutes, turn to low heat and continue to cook for 1-2 minutes, and cook the fish head and fish bones completely;

9. After cooking, first use a colander to put all the ingredients in the pot on a plate, then turn on high heat to boil the soup in the pot again, after boiling, put in the fish fillets, gently push with a spatula, avoid sticking the pot, and avoid breaking the fish fillets, boil for about 1 minute on high heat, boil the soup in the pot again, turn off the heat and remove the pot, and pour the boiled fish fillets and soup into the big pot just now;

10. Add minced garlic, dried chilies, peppercorns and green onions and garlic to the pot, pour hot oil to stimulate the fragrance of the ingredients, and finally put a little coriander to decorate, the family version of the sauerkraut fish is completed, the fish fillets are smooth and tender, sour and hot appetizing, and the sauerkraut and sour radish can make you eat 2 more bowls of rice;

Summary of the practice of sauerkraut fish:

1. It is recommended to sharpen the knives for handling fish in advance, as sharp knives will make you get twice the result with half the effort;

2. Sauerkraut and sour radish must be stir-fried first and then boiled, which can better stimulate the fragrance of the ingredients;