Private sauerkraut super detailed version(si jia suan cai yu chao ji xiang jie ban )

Private sauerkraut super detailed version

Introduction:

"Sauerkraut fish is a classic dish. It's hot and sour, and the fish is smooth and tender. To learn sauerkraut, you must go back to sliced fish. Sliced fish is a necessary part of many delicious dishes. Pickled fish and boiled fish themselves are not difficult at all. It's just a piece of fish. "

Production steps:

Step 1: get the ingredients ready.

Step 2: wash the fish and remove the head. Below and above each put a kitchen towel, with a knife from the back of the Department into two pieces.

Step 3: dismember the fish.

Step 4: wash the fish, slice off the bone and belly with the knife tilted, and leave the fish clean,

Step 5: wash the fish head and bone and set aside the blood. It's better to wash it several times. This is the key to the whiteness of fish soup.

Step 6: wash the fish clean and put a kitchen towel under it. The knife is inclined at 40 degrees. Start to slice the fish from the tail with the blade facing the tail. Slice into fish.

Step 7: rub the sliced fish with a spoonful of salt, then rinse it with water to make a transparent fish. Be sure to wash the fish into transparent fillets, so that the fish taste better and fresh.

Step 8: marinate the washed fish fillets with 1 teaspoon salt, 1 teaspoon white pepper, half egg white and 3 teaspoons dry starch, and stir them carefully and repeatedly. Let stand for 20 minutes.

Step 9: cut sauerkraut and blanch. Cut the pepper into rings and pepper together. Head bone, skin, ginger slices.

Step 10: Fry shallot, ginger and garlic in oil, add fish head, fish tail, fish bone, fish skin, etc. and fry for one minute.

Step 11: add the sauerkraut and continue to fry for one minute. Add plenty of boiling water.

Step 12: bring to a boil over high heat and cook over medium heat for 20 minutes until the soup turns white. Mix in the salt. Take out all the ingredients in the soup and spread them at the bottom of the bowl.

Step 13: cook the fish soup over high heat, put the fillets in a little bit, shake the pan, take out the top fillets and put them on the bowl.

Step 14: filter the fish soup and pour it into a bowl.

Step 15: put the oil in the pot. When the oil is cool, put the pepper and the pepper ring into the pot and cook it over a small fire. Pay attention to the pepper. It will become red, yellowish, bright and crisp. Watch out. Don't overdo it.

Step 16: take out the pepper and pepper and put them on the fish fillets. Sprinkle the green and red pepper on the fish fillets.

Step 17: burn the oil in a big fire and pour it on the fish fillets. It's very important to pour oil. Make sure that the oil is heated to emit green smoke. Visual inspection shows that there is green smoke coming out constantly. It's enough to make a squeak.

Materials required:

Black fish: one

Sauerkraut: right amount

White pepper: one teaspoon

Egg white: half

Pepper: right amount

Zanthoxylum bungeanum: right amount

Onion: a paragraph

Dry starch: appropriate amount

Edible oil: right amount

Salt: right amount

Note: this dish does not need chicken essence or monosodium glutamate! You see, the fish soup is milky white. It's fresh! The food is fresh and delicious. 1. Good food. The fish should be fresh. It's better to choose grass carp, black fish and catfish, which have thick meat and few spines. You should also buy pickles, or they will have a strange smell. Good pickles also need to be blanched to remove the astringency of pickles. It will be more crisp. 2. A good fish fillet must be scrubbed with salt. Salt can make the water of the fillet drop off, and the fish is compact and elastic. It's not easy to break. Wash the sewage, change the water three times, and make the fillets white and transparent. 3. Marinate the fish fillets, put all the ingredients in place, and massage them for a while. It tastes better. 4. Cook the fish fillets at the highest temperature. When you put the fish fillets in, you must be quick. Try to put them in ten seconds, and then cover them and boil them. The fish fillets are super smooth at this time. 5. Take it seriously. I promise that many big hotels can't catch up with the sauerkraut fish made in this way. Because we use real materials. 6. There are many places where fish can be sold, so they can deal with them and cut them into pieces. Come back and slice the fish yourself. Many people think that it's not easy to break fish when it's thick. On the contrary, the thinner the fish, the less likely it is to break. 7, sauerkraut fish inside a little millet pepper chopped, taste will be one more level, but my family to move, just no millet pepper, I do not want to buy. I think it's a kind of taste. It's light and delicious. Also, you can add fans, Wudong powder and so on, which is also good. 8. Cooking should be enjoyable, so I put some green and red peppers in the end. It's very beautiful visually~

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Si Jia Suan Cai Yu Chao Ji Xiang Jie Ban