Hot and sour appetizer with pickled pepper and sauerkraut(ji qi wei lei de suan la kai wei cai pao jiao suan cai yu )

Hot and sour appetizer with pickled pepper and sauerkraut

Introduction:

"All the dishes with spicy flavor are always filled with joy. It's a pleasure to eat and a pleasure to smell. Among the spicy, spicy and sour, the combination of acid and spicy is more unique, which makes it the favorite of most people. In Sichuan cuisine restaurant, sauerkraut fish is the best dish to sell. When you go out for dinner and order sauerkraut fish, the soup of sauerkraut fish is the key point. The soup is clear and tastes heavy. It looks light on the surface, but it's actually exciting to eat. Drink a few shallow soup, stir up all the taste, touch the nerves of the whole body, sweating all over, just feel enjoyable

Production steps:

Step 1: scrape off the scales of grass carp, take out the gills, gouge the belly to remove the internal organs, wash, and then tear off the black film in the belly;

Step 2: wash the clean fish, chop off the head, cut the body into two parts, remove the bone, slice it into pieces, add wine, 1 teaspoon salt and starch, marinate for 10 minutes;

Step 3: wash pickled cabbage, cut into small pieces, then rinse with water, drain, slice onion, shred ginger, pickled pepper, cut into small pieces for use;

Step 4: pour oil into the pot, heat it to 60%, add pickled pepper, green onion and ginger, stir fry sauerkraut until fragrant;

Step 5: add enough water to the pot, then add pepper and white vinegar, bring the water to a boil, and then add the marinated fish fillets;

Step 6: cover the pot, bring to a boil over high heat, turn to low heat and cook for 8 minutes.

Materials required:

Grass carp: 1 (about 2 jin)

Sauerkraut: 350g

Salt: 3 teaspoons

Starch: 2 teaspoons

Pepper: 3 tsp

Cooking wine: 3 teaspoons

Onion: for a while

Ginger: 5 pieces

Pickled pepper: 100g

White vinegar: 3 teaspoons

Precautions: 1. Wash pickles several times as much as possible to remove the excess salt, so that the taste of pickles is better; 2. Stir the fish fillets a little when they are just in the pot, and then they can't be stirred again. It's easy to loosen the meat when it's cooked; 3. Put less oil when frying pickles, so as to keep the soup clean and not greasy.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Ji Qi Wei Lei De Suan La Kai Wei Cai Pao Jiao Suan Cai Yu