Sauerkraut fish(suan cai yu fu yu rou hua nen xiao qiao men )

Sauerkraut fish

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: clean the middle part of the fish, remove the fish bone, and cut the fish into thin slices.

Step 3: put the cut fish into water and wash out the impurities.

The fourth step: pour the pickled fish into the bowl, add a little raw powder, drop into the cooking wine, drop a few drops of the Baijiu, add the egg white.

Step 5: put the fish fillets into the pan and marinate for 5 hours.

Step 6: scallion knot, ginger into the oil pan stir, sauerkraut package into stir fry.

Step 7: after frying, cut the tofu into small pieces, add the fish bone, pour in the boiling water, add the seasoning bag, and boil for 15 minutes.

Step 8: take out the ingredients and put them in another pot. Keep the soup in the original pot.

Step 9: the soup in the original pot is for sliced fish.

Step 10: after the soup is boiled, put the marinated fish slices in one piece and smooth them.

Step 11: slide and pour into the pot in step 8.

Step 12: Sprinkle coriander leaves and drizzle with hot oil.

Materials required:

Black carp: moderate

Tofu: right amount

Shallot: moderate

Ginger: moderate

Coriander: moderate

Sauerkraut fish seasoning bag: 1 bag

Cooking wine: moderate

Baijiu: moderate amount

Egg white: right amount

Raw powder: appropriate amount

Note: 1, do not discard the fish bone, can be used to make soup. 2. Sliced fish should be put in one piece, otherwise it is easy to stick, not easy to cook, and also affect the appearance. 3. Sauerkraut fish can be put into their favorite ingredients according to the individual. 4. Because I bought a ready-made bag of sauerkraut fish seasoning bag, I didn't add pepper or pepper. The seasoning is also omitted. If you don't use the seasoning bag, you can make it yourself. Finally, you can add the pepper into the hot oil, and then pour it on the fish. [tips for tenderness and smoothness of fish meat]: 1. Thin the fillets. 2. Put the sliced fish in clean water. 3. Add the raw meal, egg white and fish together, the more sticky the fish, the tenderer the fish. Do not add water when curing. 4. After the soup is brought to a boil, put the fish fillets in. Don't take too long. Blanch, because the final sprinkle of hot oil, the remaining temperature will make the fish more cooked.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Suan Cai Yu Fu Yu Rou Hua Nen Xiao Qiao Men