Sauerkraut fish: an indispensable warm winter dish(suan cai yu bu ke que shao de wen nuan dong ri cai )

Sauerkraut fish: an indispensable warm winter dish

Introduction:

"When I just graduated, I didn't get married with my husband. We didn't cook when we rented a house. We had to eat sauerkraut fish at least twice a week. It's always a fixed shop. It's always a fixed pot of fish and a fried dish. We never get tired of it. That fried dish, I always like to order home style tofu. Later, when we got married, we bought a house to cook by ourselves, and we would go to that store every once in a while. Later, when our daughter was older, we would drive our daughter to that store with our mother and sister-in-law for dinner ~ ~ although it was a small store, although the number of times we went there was much less, our feelings for that store and the food we used to love most remained the same for four years. Sauerkraut belongs to Sichuan cuisine and is famous for its unique seasoning and cooking techniques. It is made of fresh grass carp and Sichuan pickles. Although it is a folk dish in Sichuan, it is still popular. The meat is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender, yellow and smooth. This dish uses black fish as the main ingredient. Black fish taste delicious, very nutritious, eat black fish and give the wound anti-inflammatory effect. Black fish has high meat yield, thick meat, white color, less red muscle, no muscle spines, and tastes delicious. It is usually used to make fillets, and the best one is produced in winter. Pickled cabbage has a long history, has been a favorite Chinese mainland northern residents love Vietnamese, winter is the best season for making pickles, and the quality of sauerkraut produced in winter is the best. Sauerkraut is rich in dietary fiber, which can improve gastrointestinal digestion; it has a lot of vitamin C and L-lactic acid bacteria, which are easy to be absorbed and utilized by human body, while nitrate can not be reduced to nitrite under the action of lactic acid, which has anti-cancer effect. Eating raw sauerkraut can increase the number of lactic acid bacteria in the intestines and stomach and clean the intestines. "

Production steps:

Step 1: prepare the required materials. Wash black fish and sauerkraut and set aside.

Step 2: put the meat close to the fish bone under the blade, put the skin of the fish under the slice downward, slice the fish into 0.5cm thick slices, and chop the fish chops into 5cm pieces.

Step 3: add cooking wine, starch, egg white, salt and cooking wine to fish fillets, mix well and marinate for 10 minutes.

Step 4: wash the pickled cabbage, dry it with water, and cut it into sections for use.

Step 5: heat the oil in the frying pan, add ginger slices, garlic slices and pickled peppers to stir fry until fragrant, and then add the cut sauerkraut to stir fry.

Step 6: add fish head and steak and stir fry until the meat turns white.

Step 7: pour in water or stock (the amount of water should be less than all fish fillets) and bring to a boil. Season with salt, sugar, chicken essence and pepper. Then turn to low heat and cook for 10 minutes to make the fish taste delicious.

Step 8: after boiling until the soup turns white, put the sauerkraut and fish chops into a bowl for later use, leaving the sauerkraut soup in the pot.

Step 9: put the salted fish slices into the soup one by one, spread them with chopsticks, and cook them over high heat until they change color.

Step 10: pour the cooked fish fillet and soup into the bowl with sauerkraut and fish bone.

Step 11: put two tbsp of oil in a clean pan. When the oil is 70% hot, add Chinese prickly ash and dry red pepper. Saute until fragrant and pour on the cooked sauerkraut fish. Sprinkle with chives.

Step 12: eat while it's hot and taste the best.

Materials required:

Black fish: 600g

Sauerkraut: 300g

Pickled pepper: 20g

Dried red pepper: 10

Chinese prickly ash: 10g

Ginger slices: 3

Garlic cloves: 3

Starch: 1 tbsp

Egg white: 1

Cooking wine: 1 teaspoon

Salt: 1 tbsp

Chicken essence: 1 / 2 tsp

Sugar: 1 tsp

White pepper: 1 / 2 tsp

Clear soup: proper amount

Note: 1, the production of sauerkraut fish can choose grass carp and black fish are good. 2. You can also add vermicelli, bean sprouts, Flammulina velutipes and other vegetables into the pickled fish soup. 3. Sauerkraut in advance, leaving soup and then fish fillets, can better keep the fish cooked quickly and not easy to loose. 4. Don't cook fish fillets too long. If you see discoloration, it's almost the same. If you cook fish for a long time, it's not smooth enough. 5. Pour hot oil on the pickled fish to make the dish more fragrant. If you don't like too much oil, you can omit this step.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Yu Bu Ke Que Shao De Wen Nuan Dong Ri Cai