Braised wild fish with sauerkraut(suan cai men ye yu )

Braised wild fish with sauerkraut

Introduction:

"My husband said that they used to eat this when they were young. When they grow up, they still have the chance to eat it and feel delicious. In fact, for me, I don't like fish very much. The process of fishing is better. Ha ha ha

Production steps:

Step 1: fish in the river, pure wild ha.

Step 2: 5 to 15cm in length. When fishing, they usually want to be big. When eating, they always choose small ones. Small ones have no thorns!

Step 3: go home to break the fish, a basin of water and a basin of fish, pinch a hole with your nails from the back of the fish's buttocks or gills, and then squeeze out the things in your stomach!

Step 4: rinse with water four or five times after squeezing, and then drain with sand pinch bar water!

Step 5: pack the fish in a soup bowl (we only do a part of it), add salt, ginger, garlic, vinegar, soy sauce, cooking wine and marinate for 10 minutes. At this time, take the pickled cabbage out of the jar and cut it into small pieces!

Step 6: add firewood to the stove (this firewood stove, ha ha). Put rapeseed oil into the pot. After the rapeseed oil is well cooked, put in the salted fish. Don't rush to turn it over. Otherwise, it will be broken. Turn it over when it's yellow!

Step 7: Double fried wild fish!

Step 8: Sprinkle with Chinese prickly ash, dried peppers and home-made chopped peppers, then pour in diced sauerkraut

Step 9: Although the fire is very strong, but a lot of oil, do not turn the following will not paste!

Step 10: when the water is slightly dry, turn the fish gently with a spatula, and then add sugar and chicken essence. The amount of sugar depends on how sour the pickled cabbage is. We use our own pickled cabbage, which is more sour. After mixing well, we can get out of the pot!

Step 11: loading!

Materials required:

Wild fish: 500g

Sauerkraut: right amount

Cooking wine: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Chicken essence: appropriate amount

Chopped chili: right amount

Note: when marinating fish, you can put more vinegar. Anyway, this dish is hot and sour. If you put more vinegar, the fish won't break easily. It's the same when making fish. It's better to put some vinegar!

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan Cai Men Ye Yu