[sauerkraut fish](suan cai yu )

[sauerkraut fish]

Introduction:

Production steps:

Step 1: soak and wash the bean sprouts

Step 2: add pepper, star anise and cinnamon to the hot oil in the pot, and stir until fragrant (note that the fire should not be too high, so as not to paste the spices). Pour in sauerkraut and stir fry

Step 3: add appropriate amount of water

Step 4: add the swinson broth

Step 5: bring to a boil, add the washed bean sprouts, add a little salt and chicken essence, and bring to a boil

Step 6: take out the bean sprouts and sauerkraut spices and pour them into the container

Step 7: leave the soup in the pot, add the marinated fish fillets and spread

Step 8: cook until the fillets are white and well cooked, then take them out and pour them into the container just filled with sauerkraut and bean sprouts, and then pour the soup into the container

Step 9: add a little oil into the pot, pour in the pepper, stir fry until fragrant, add the right amount of pepper oil, stir fry out the red oil

Step 10: Sprinkle scallions and cooked peanuts on the fish fillets, and pour the hot pepper and chili oil on the fish fillets

Materials required:

Grass carp: moderate

Sauerkraut: right amount

Bean sprouts: moderate

Pepper: right amount

Shredded ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Egg white: right amount

Pepper: right amount

Raw powder: appropriate amount

Chili oil: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Refined salt: right amount

Shi Yunsheng thick alcohol soup: moderate amount

Edible oil: right amount

Scallion: right amount

Ripe peanuts: right amount

Note: A: fish fillets must be evenly grasped with egg white to be fresh enough. Add a little refined salt when marinating to make fish fillets taste better. B: if the whole fish is cooked, the fish head, fish bone and fish fillets should be cooked separately, so as to avoid the fish head is not cooked and the fish fillets are not formed. C: the pickled fish seasoning bag bought in the supermarket generally has a taste. It is recommended to taste it when cooking. It's better to make it by yourself. The taste and ingredients can be added according to your favorite. D: fish fillets can't be cooked Cut too thick, otherwise it's not easy to cook thoroughly, and it's not easy to taste. E: stir fry the pepper granules with high-temperature oil for 2-3 minutes until the flavor, and immediately pour them on the prepared fish soup noodles, so that the flavor of pickled pepper can be quickly integrated into the soup, and ensure the appearance of the soup. Attention should be paid when stir frying, so as to avoid the scorching of hot pepper paste

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Suan Cai Yu