Sauerkraut with rattan pepper(teng jiao suan cai yu )

Sauerkraut with rattan pepper

Introduction:

"When I was in Sichuan, pickles were the most common food. The restaurant didn't give me a lot of them for free. There were several jars in my home with different kinds of pickles. Grandma's pickle jars had a history of 60 years. It was as necessary to eat pickles every meal as rice, and all kinds of pickle dishes were even more common. But here, kimchi has become an absolute luxury. I used to make kimchi by myself, but the time of the jar of water is too short, so it's delicious to eat directly. I can't make any kimchi that can be made. That day, when I went to CSL, I found a bag of pickles in the remote bottom corner. I was overjoyed and decided to make sauerkraut fish. But I found that the only freshwater fish, tilapia, was out of stock. Well, I'm satisfied with pickles. I bought a lice instead. The taste is certainly not as good as freshwater fish, but this long lost taste is enough for me to aftertaste for a long time. "

Production steps:

Step 1: cut the fish from the head.

Step 2: lay two pieces of meat along the bone.

Step 3: cut the fish bone and head into pieces.

Step 4: remove the black membrane from the abdomen and slice a row of spines from the lower abdomen.

Step 5: stick the knife to the fish and slice it obliquely.

Step 6: add wine, salt, white pepper and starch to fish meat and fish bone, mix well and marinate.

Step 7: prepare the spices, cut the dried peppers into thin circles.

Step 8: slice pickles and garlic.

Step 9: add half animal oil and half vegetable oil into the pan, and heat to 70%.

Step 10: add garlic slices, ginger slices and scallion slices and stir fry until fragrant.

Step 11: add spices, rattan pepper and dried pepper ring to stir fry the flavor.

Step 12: add the pickle and stir fry it until fragrant.

Step 13: add the pickle juice and some boiling water and bring to a boil for another 5 minutes.

Step 14: add fish bone and cook for 10 minutes.

Step 15: add fish fillets, cook slightly, then change color. Put it in a bowl.

Materials required:

Fish: 1 (about 500g)

Sauerkraut: 100g

Garlic: 2

Ginger slices: 5

Onion: 1

Pickle juice: right amount

Star anise: 1

Fennel: 1 tablet

Sannai: 1

Fragrant leaf: 1 piece

Salt: right amount

Starch: right amount

Cooking wine: moderate

White pepper: right amount

Rattan pepper: 5g

Dried pepper: 5g

Note: 1. Fish is best to choose grass carp or tilapia. 2. You can add some pickled peppers and ginger to make it taste more oily. 3. Cooking fish soup with animal oil is more delicious for white fish. I use chicken oil or lard. If the butter tastes a little too strong, I can also change it into vegetable oil. 4. Finally, you can sprinkle onion or coriander on it. Some of them will also pour a layer of hot oil on it to make it more fragrant. 5. Old pickles are the best choice for pickles, especially pickled vegetables. 6. It can also be a common pickled fish without rattan pepper. 7. Be sure to add hot water, otherwise the soup will not be fresh enough.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Teng Jiao Suan Cai Yu