Sauerkraut with less oil(shao you ban suan cai yu )

Sauerkraut with less oil

Introduction:

"It's hot in summer. It's a good choice to eat less oil and appetizer sauerkraut."

Production steps:

Step 1: prepare the fish, dried pepper and pickled cabbage.

Step 2: draw the fish along the spine of the back.

Step 3: then cut a knife under the fish's head.

Step 4: completely unload the fish, and then remove the abdominal spines.

Step 5: tilt the knife 45 degrees, cut the fish into the fish clip (that is, cut the first knife and cut off the second knife continuously), do not cut the fish too thin, thin to the pot fragile.

Step 6: put the fish fillets into the container, add salt, egg white and cooking wine, and grasp them well by hand.

Step 7: add the starch and grasp well again.

Step 8: cut the fish bone into pieces.

Step 9: cut the red pepper and green onion into sections and the ginger into slices.

Step 10: cut the pickled cabbage into small pieces.

Step 11: add oil into the pan, add onion and ginger and fry until fragrant.

Step 12: stir fry the fish until it turns white.

Step 13: pour boiling water into the pot (be sure to pour boiling water, so as to produce milk white thick soup), add a little pickled cabbage leaves (make the soup taste of pickled cabbage in advance). Cook for five minutes and remove the fish bones with a colander.

Step 14: add the remaining sauerkraut to the pot.

Step 15: put in the fish fillets and cook them (push them slowly along the edge of the pot with a spoon, don't move them too much, they will be broken), cook them and put them on the plate.

Step 16: add dried pepper to the pan and stir fry over low heat until slightly paste. Add oil and fry until fragrant.

Step 17: pour on the prepared fish.

Materials required:

Grass carp: most of them

Pickled cabbage: 1 bag

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Egg white: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Oil: right amount

Note: 1, fish to choose about 3 jin, so that tender. 2. Sauerkraut is salty. There is no need to put salt in the soup. 3. Be sure to pour boiling water, so as to produce milk white soup.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Shao You Ban Suan Cai Yu