Sour appetizer fish with sauerkraut(suan shuang kai wei suan cai yu quan gong lue )

Sour appetizer fish with sauerkraut

Introduction:

"Sauerkraut fish is actually a very simple home dish, and the cooking skills required are only fish fillets. Nowadays, the market is convenient, and the vendors selling fish, including the service personnel at the supermarket counter, can do it for them. In this way, everyone can make sauerkraut fish comparable to the master, so it is not a dream. Compared with spicy boiled fish, pickled fish is more suitable for summer

Production steps:

Step 1: clean grass carp and slice two large slices of fish; (grass carp about 3 Jin has the most delicate meat and the best taste; if you can't finish a meal, you can set aside some for something else, such as sesame fish steak)

Step 2: remove the big spines from the belly of the fish again; (leave the other spines alone and spit when eating)

Step 3: follow the pattern of the fish, double flyer; (if you can't understand the pattern, hold the knife in your left and right hands, and the blade is inclined to the direction of the fish's tail. Don't cut the first blade to the fish skin. Cut the second one, it's double flyer; the left-handed is the opposite. If you slice fish fillets in reverse pattern, the fillets will be broken; the angle of blade inclination determines the size of the fillets; Shuangfei can make the fillets bigger and reduce the loss of nutrients; the fillets don't have to be too thin, too thin is easy to break.)

Step 4: rinse the sliced fish again with clean water, and drain to squeeze out the water; (washing fish can effectively remove the fishy smell, and the product is whiter and brighter; after washing, squeeze out the water before it tastes, and use a sterile towel or kitchen paper)

Step 5: add marinade, salt, sugar, cooking wine, pepper and an egg white to the fish fillets, and grasp well; (egg white can also make the fish fillets bright and tender; do not mix with chopsticks, otherwise the fish fillets will break)

Step 6: finally, add the dry starch and grasp it evenly; (dry starch can also make the fish tender and smooth, so you must grasp it evenly to feel sticky on the hand; sweet potato starch, that is, sweet potato starch, can make the fish more tough and not easy to break)

Step 7: grab well and marinate on one side. (if possible, marinate as long as possible.)

Step 8: chop the rest of the fish head and bones into pieces, and rinse them with clean water. (especially cut off the fish head to get the nutrition of the fish head.)

Step 9: fish, sauerkraut and pickled peppers; (generally, a grass carp of about 3 kg can be pickled with half a fish; 5 or 6 pickled peppers can add a little spicy flavor; pickled cabbage and pickled peppers can be bought in the condiments or pickle counters of general supermarkets, and the quality of sauerkraut with bright green and yellow color is better, and the pickled cabbage with too deep color often takes a long time to soak)

Step 10: wash the pickled cabbage and cut it into sections. (there is also a recipe that says you should blanch the pickled cabbage. Qinyi has tried it. It's safe to be clean, but the sour taste will be discounted. Choose for yourself.)

Step 11: cut onion and ginger into large pieces;

Step 12: cut the millet pepper and green pepper into pieces obliquely;

Step 13: start the frying pan, add 1 tbsp salad oil, cool the oil in the hot pan, put in the fish bone and head, stir fry fully over high fire; (don't be afraid to fry them up, it's OK to smash them intentionally, we just need to boil their nutrition.)

Step 14: add 1 / 3 of sauerkraut, pickled peppers, scallion and ginger when the fish bones and heads are 100, and continue to stir fry in high heat to make the flavor;

Step 15: add boiling water. (make sure it's boiling water. It's boiling and thick white soup as soon as it hits the pot.)

Step 16: beat the froth; (the froth contains impurities from boiled fish bone and head, so don't be lazy)

Step 17: continue to cook for about 5 or 6 minutes. The soup becomes more and more white and thick. At this time, take out all the solids in the soup: fish bone, fish head, onion and ginger, pickled cabbage and pickled pepper, leaving only the soup;

Step 18: add the remaining 2 / 3 of sauerkraut and continue to boil over high heat to produce a strong flavor of sauerkraut;

Step 19: add salt and cooking wine to taste;

Step 20: take out the pickled cabbage and lay it on the bottom of the container;

Step 21: fish fillets: keep the fire and the soup boiling; start, piece by piece, quickly and evenly spread in the pot; (take photos by yourself, you can't get the process of taking pictures) ~) after putting in the fish fillets, don't stir them randomly, you can stir them along the edge of the pot or at the bottom (like cooking dumplings);

Step 22: when the soup in the pot boils slowly and the fillets change color, turn off the fire;

Step 23: pour the soup and fish fillets on the pickled cabbage in the container, sprinkle with chili slices, and add some fragrant scallions;

Step 24: in a small pot, heat about 2 tbsp of salad oil until it's slightly smoky, and then "Zi" it on the fish slices while it's hot; (if you want spicy, just "Zi" it on the chili slices); if you don't want to pour this tbsp of oil, OK? Why not? Eat it yourself

Materials required:

Fresh grass carp: 1 (about 1500g)

Fish and sauerkraut: half a tree

Pickled pepper: 5, 6

Millet pepper: how many

Green pepper: how many

Salt: 1 teaspoon

Sugar: 1 teaspoon

Cooking wine: moderate

Pepper: 1 teaspoon

Dry starch: 1 tablespoon

Egg white: 1

Onion and ginger: right amount

Salad oil: 3 tbsp

Note: 1, really nothing to add. 2. Talk about the tips of cooking thick white fish soup: (1) fry the fish bone and head fully, the more fully fried, the whiter the fish soup; (2) add boiling water, be sure to be boiling water, and add enough water at one time, and resolutely avoid adding water halfway; (3) fry the fish and boil the soup with high fire. 3. The whole process of this dish is full of fire, especially when the fillets are put in, it is necessary to cook them quickly until they change color, otherwise they are easy to cook.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Shuang Kai Wei Suan Cai Yu Quan Gong Lue