Super detailed version of popular food - sauerkraut fish(chao xiang xi ban ren qi mei shi suan cai yu )

Super detailed version of popular food - sauerkraut fish

Introduction:

"Sauerkraut fish is well-known throughout the country. Although I don't dare to boast about what I've done, at least I got a real biography from a famous chef. In fact, it's very easy to make fish with pickled vegetables. If you master a few details, you can definitely make a super good taste. Delicious sauerkraut fish, spicy and refreshing, soup rich but not heavy. The sliced fish is smooth and tender. It melts immediately in the mouth. The sauerkraut is crisp and tender. A dish can't be tasted differently. It's rich and colorful. "

Production steps:

Step 1: raw materials are shown in the figure.

Step 2: remove the head and tail of the fish and take the middle part (if there are many people in the family, you can also use the head and tail together).

Step 3: cut the pepper into shreds, and prepare the pepper and star anise.

Step 4: pickled pepper, garlic, ginger.

Step 5: according to the angle of knife from head to tail, slice into fish.

Step 6: the fish is smooth, tender, fresh and sweet. Use a spoonful of salt to scratch and wash under water until the water is clear. In the middle, I change the water three times. The fillets are white and bright.

Step 7: marinate with two egg whites, one teaspoon salt, one teaspoon pepper, one teaspoon cooking oil and half a teaspoon chicken essence for 10 minutes, then mix with half a teaspoon starch.

Step 8: get all the materials ready. Use boiled water to blanch Wudong powder. Sauerkraut shredded blanch water boil, so that there is no smell crisp.

Step 9: put oil in the pot, pepper, Zanthoxylum, star anise and sauerkraut together to stir fry the flavor.

Step 10: stir fry the fish bones together until discolored.

Step 11: add water, pickled pepper, pickled pepper water, ginger, garlic. Bring to a boil.

Step 12: bring to a boil over high heat and simmer over low heat for five to eight minutes. In this way, the smell of fish bones comes out, which is better to eat. Put in a teaspoon of salt.

Step 13: take the bones out of the pot. Cook the powder and put it in a bowl.

Step 14: turn on the maximum fire. Put the fillets one by one, and move quickly. Put them all in place, cover the pot, and turn off the fire when the pot bubbles. Unless you cut the fish very thick, or this is the most tender, if you wait until boiling and then turn off the fire, it will be old.

Step 15: spread Wudong powder at the bottom and spread a layer of pickled cabbage.

Step 16: fish in a bowl, add some juice. Cut some shredded chilli and put it on the fish. Like spicy again, you can use a teaspoon of pepper powder and pepper powder mixture, sprinkle on top.

Step 17: clean the pan, put on the stove, put two tbsp of oil, cold oil put pepper and dry pepper, a little bit crispy, put out on the fish.

Step 18: heat the remaining oil to smoke, stop for three seconds, and pour it on the fish.

Materials required:

Fresh grass carp: three jin

Sauerkraut: half a tree

Wudong noodles: one pack

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Pickled pepper: right amount

Garlic: right amount

Salt: right amount

Pepper: right amount

Egg white: right amount

Starch: right amount

Edible oil: right amount

Chicken essence: appropriate amount

Note: key points: 1, good food, fish to fresh, the best choice grass carp, black fish, catfish, this kind of thick meat, less thorn. You should also buy pickles, or they will have a strange smell. Good pickles also need to be blanched to remove the astringency of pickles. It will be more crisp. 2. Skills of slicing fish http://home.meishichina.com/space-54288-do-blog-id-102559.html3 A good fish fillet must be scrubbed with salt. Salt can make the water of the fillet drop off, and the fish is compact and elastic. It's not easy to break. Wash the sewage, change the water three times, and make the fillets white and transparent. 4. Marinate the fish fillets, put all the ingredients in place, and massage them for a while. It tastes better. 5. Cook the fish fillets under the maximum heat, one piece at a time, but keep your hands and feet sharp, try to finish it in 30 seconds, then cover and boil it. The fish fillets are super smooth at this time.

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Chao Xiang Xi Ban Ren Qi Mei Shi Suan Cai Yu