What is the key to make a good job of sauerkraut fish sauerkraut fish(zuo hao suan cai yu de guan jian shi shi me suan cai yu )

What is the key to make a good job of sauerkraut fish sauerkraut fish

Introduction:

"The real Sichuan sauerkraut fish can't see any oil. The bottom of the soup is comparable to the thick fish soup. You can drink it directly. It's sour and spicy. It's very good. This kind of sauerkraut fish is authentic and very healthy. In addition, there are crispy white gourd slices and fans in the bottom of the soup, which is very refreshing, different spicy and different fragrance. Pickled fish is easy to make, but the taste is very different. My pickled fish is not very sour. Do you need vinegar? In fact, the sour taste of sauerkraut fish comes from pickled sauerkraut that has been pickled for a long time, so the sauerkraut used in cooking is the key to the taste, so it is very important to choose authentic and qualified sauerkraut! Sauerkraut (pickled vegetables) for making sauerkraut fish need Sichuan pickled vegetables. They are sold in many supermarkets. You need to buy Sichuan pickled vegetables. It's getting cold. A basin of warm fish with pickled vegetables warms the family's stomach

Production steps:

Step 1: lay the fish flat on the chopping board.

Step 2: prepare the ingredients.

Step 3: take a sharp knife to slice the fish from the tail, stick it to the bone in the middle, and then turn over the other side.

Step 4: put a large piece of fish on the chopping board, knife and chopping board at an angle of 45 degrees, cut the fish into thin slices for standby.

Step 5: after slicing fish fillets, marinate them with 1 tsp cooking wine, 2 tsp starch, 1 / 2 egg white and appropriate amount of salt for 15 minutes.

Step 6: dry the water in the pickle by hand and cut it into shreds for use; chop the wild pepper.

Step 7: pour a little more oil into the pot and heat it to 70%, then add Chinese prickly ash and dry pepper. When the flavor comes out, add star anise, garlic, ginger, pickled pepper and cut pickled cabbage to stir fry.

Step 8: cook fish fillet to change color.

Materials required:

Carp: 1

Sauerkraut: 100g

Wild pepper: 20g

Ginger slices: 10g

Mashed garlic: 20g

Starch: 10g

Egg white: 1

Cooking wine: 2 teaspoons (10ml)

Salt: right amount

Chicken essence: small amount

Sugar: 1 tsp (5g)

Pepper: small amount

Clear soup: proper amount

Precautions: the key to making pickled fish: 1. Fresh water fish is the best choice for making pickled fish, and the meat taste will be better. When slicing fish, the knife must be quick. It's better to sharpen the knife in advance, and get twice the result with half the effort. 2. Pickled vegetables (pickled vegetables) for making pickled fish should be Sichuan pickled vegetables, which are sold in many supermarkets. Buy Sichuan products, except pickled vegetables, pickled fish You can also add sour radish and other sauerkraut, unique flavor. 3. When marinating fish, adding egg white will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid, and adding a little sugar, I think it will make the meat taste more delicious. 4. The fish fillets are fragile, so you should be careful when putting the fish fillets into the soup, gently spread them with chopsticks, don't stir them vigorously, the fish fillets can be boiled to change color, and it's almost the same when you see the change color 5. The advantage of using casserole is that after eating the soup and sauerkraut, you can also cook some tofu and vegetables. 6. Finally, the hot oil poured on the pickled fish will make the dish more fragrant. If you don't like too much oil, you can omit this step, but I've tried it. It's really fragrant.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Zuo Hao Suan Cai Yu De Guan Jian Shi Shi Me Suan Cai Yu