Chinese New Year's EveChinese New Year's Eve rice, this sauerkraut fish remember to serve on the table, the meat is tender, sour and spicy, really delicious

Introduction: Chinese New Year's EveChinese New Year's Eve rice, this sauerkraut fish remember to serve on the table, the meat is tender and not chai, sour and spicy and refreshing, really delicious

In 10 days, it will be the Spring Festival, although each of us has worked very hard for a year, but no matter how busy, we must sit with our families, eat a hearty Chinese New Year's EveChinese New Year's Eve meal, enjoy the happiness of "resigning the old and welcoming the new", bid farewell to the unpleasantness of the past, and welcome the new year and new atmosphere, this old tradition full of rituals cannot be lost! On the table where Chinese New Year's EveChinese New Year's Eve rice, how can we get less of this sauerkraut fish, which means "every year there is more than (fish)" and "money (vegetables) are rolling"? Today to share with you the delicious method of the hotel chef, the method is simple and easy to learn, learn to remember to Chinese New Year's Eve rice exposed, the whole family praise you are a chef, let me learn it.

"Sauerkraut fish" is a classic and delicious dish, especially the southern chef is the best, yesterday went to chongqing people in Longkou restaurant, had the honor to learn the whole process of chefs making sauerkraut fish, watch I drooled out of the pot! The secret recipe of "sauerkraut fish" that the chef of the hotel does not pass on, is sour and spicy, fresh and tender, really delicious. Packed with dry goods, don't miss out!

【Ingredients to prepare】: 1 grass carp, appropriate amount of pickled pepper, appropriate amount of minced garlic, appropriate amount of minced ginger, 1 packet of sauerkraut, appropriate amount of dried chili pepper, appropriate amount of green onion.

[Specific production steps]: 1: First remove the internal organs of the grass carp, the black membrane in the belly of the fish, the gills, the teeth, the fishy line, the mucus on the back of the fish, these are the sources of fishy gas, after processing, we cut the fish flesh forward along the fish bone from the tail to the fish head, cut the fish head to the fish head, cut off the fish head, cut one side to cut the other side, and then chop the fish bone into small pieces, put it in the basin, the mackerel head is also chopped in half, and the fish bones are put together for later, and then the fish steak on the belly of the fish is cut off, chopped into small pieces and put together into the fish bones. Cut the fish into 1 cm thick slices with a slanted knife, put it separately in a bowl, add salt, stir the beer well, grab out the mucus, wash it with running water, wash the bleeding water, and squeeze the water for later. Then use the same method to treat the fish head, wash and drain the water and set aside. This step is also the key to de-fishing.

2) Processed fish, add salt, chicken essence, beer, stir well, stir until the fish becomes viscous, out of the glue, pour in a little corn starch, stir evenly, lock the moisture of the fish, then add an egg white to stir well, marinate for 5 minutes. This step is the key to the fresh and tender flavor of the fish. Then wash and cut the sauerkraut into pieces and prepare all the ingredients.

Sour and spicy, super delicious ¥79 purchase

3) Hot pot oil, oil heat into the minced garlic, ginger, pickled pepper stir-fry, stir-fry out of the aroma into the fish head fish bone stir-fry, fry until the fish bone is slightly yellow, at this time put into the sauerkraut together stir-fry, fry out the water and aroma of sauerkraut, and then pour in the appropriate amount of boiling water, be sure to add boiling water, which is the key to the milk white of the fish soup.

4: The pot is opened, we skim off the foam in the pot, the foam is the fishy smell and dirty things that come out of the boiling. Then pour in the right amount of white vinegar to add flavor and remove fish, add a little chicken essence, MSG, add a little salt according to your taste, stir well, cook for about 3 minutes, use a colander to fish out the sauerkraut and fish head fish bones, put them in a larger bowl and set aside.

5: The next step is also very critical, open into a low heat, put in turn into the marinated fish, do not rush to push, gently shake the pot to make the fish evenly heated, after setting the spoon to slip away, the pot is opened and fished, the time is not too long, the time is long, the fish is old, it is not delicious to eat. The fish meat is put together with the sauerkraut fish head and fish bones, poured into the soup of the boiled fish, sprinkled with green onion, ginger, dried pepper, poured with 200 degrees of hot oil, fully stimulate the aroma of the head, a delicious sauerkraut fish is ready.

Do you want to eat it when you look at it? You can smell the fragrance across the screen, and northerners like me can't stop eating a bite, sour and spicy, too addictive. Chinese New Year's Eve rice, whether you have money or not, this dish must be done, which means that the source of wealth is widespread, and there is a surplus every year.

Such a delicious food, remember to buy new year goods! If you have something to do with sauerkraut fish, remember to leave a comment in the comments section below! Let more people benefit. I am a village Rongjie, if you like my sharing, then move your small hand to help pay attention + like sharing + collection support yo! Thank you for your support, only love and food in the world live up to the people!