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Sauerkraut fish originated from a classic dish in Chongqing, its unique flavor, sour and spicy delicious, fish fillet tender, fish is rich in protein, sauerkraut in the lactic acid increases people's appetite, there are interested friends try to do it, sour and spicy and appetizing.
Ingredients: Grass carp
Accessories: sauerkraut, white green onion, ginger, star anise, red dried pepper, green peppercorn, millet pickled pepper
Seasoning: salt, pepper, cooking wine, white vinegar, salt, sugar, chicken powder
1. Prepare the ingredients below
Prepare a grass carp and scrape the scales to open the belly.
Use a knife to slice the fish meat first, cut the fish bones into sections, slice the fish bones, if you can't fiddle, you can let the market sell fish for you to deal with, and then fill the fish into fillets.
Place the fillets separately from the head and tail bones, rinse the fillets with water a few more times while allowing the fillets to absorb the water, and then squeeze the surface moisture.
2. Prepare the seasoning of the fish fillet marinade below
Add 1 g of salt, 1 g of pepper, 5 g of cooking wine and grasp well with your hands.
Beat into an egg white, the egg white in case of heat quickly solidified, can lock in the moisture of the fish fillet, the taste is relatively tender.
Finally, add a little starch, grasp well, and marinate for 15 minutes.
3. Prepare the excipients below
After rinsing the sauerkraut with water, cut the sauerkraut leaves into segments, the roots are relatively thick, and they should be sliced into thin slices.
Prepare a white green onion and cut into four cm long pieces for later.
Prepare a slice of ginger and cut into thin slices for later.
Add another star anise, a handful of red dried peppercorns, and a handful of green peppercorns.
Take a handful of millet pickled peppers, and pour them into the basin with the pickled pepper water and set aside.
Prepare a handful of garlic, pat it flat and cut it into small pieces for later.
Prepare a white slice of green onion, cut it in half, and then cut into green onions.
Then remove some millet peppers and chop them up and set aside with minced garlic.
4. Blanch the fish head and tail below
Add water to the pot, we first pour the fish head, fish bones, sauerkraut into the pot, add a large spoonful of cooking wine, turn on high heat to bring the water to a boil, boil the water for 1 minute and pour out the controlled water, and then rinse with cool water.
5. Start cooking below
Heat the oil in the pot, pour in the green onion, ginger, peppercorns, red dried peppers, stir-fry the aroma, pour in the blanched fish bones and sauerkraut, add boiling water, add a spoonful of cooking wine, and pour the millet pepper and pickled pepper water into the pot.
Add 20 grams of white vinegar, 3 grams of salt, 2 grams of pepper, 2 grams of sugar, bring the water to a boil on high heat, boil the water for 10 minutes, then fish out and pour it into the basin, and arrange the fish head and tail.
Continue to bring the water to a boil, add 2 grams of chicken powder to the pot, then spread out and catch the fish fillets into the pot, use a spoon to gently push the edge of the pot, so that the water surface rotates in a circle, so as not to stick the fillets, cook for 20 seconds to fish out, and pour the fillets and soup into the basin together.
Sprinkle the pot with minced garlic, chopped green onions and millet peppers, plus a handful of dried red peppers.
Heat the oil in a pot, burn the oil until it smokes, then pour the hot oil on top, excite the garlic, and finally sprinkle with parsley.
Well, a spicy and sour sauerkraut fish is ready.
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