Prepare this authentic sauerkraut fish dish for all foodies in the hot summer, without saying much about the method!
Fee:
Grass carp or blackfish: about three pounds a piece
Egg whites: 1 pc
Sweet potato flour: 5 g
White pepper: 2 g
Beer: 15 g
Green onions: To taste
Ginger: 5 tablets
Garlic: three cloves
Sauerkraut: one packet
Green pickled peppers: 8 sticks
Parsley: to taste
Shallots: To taste
Steps:
Pick a fish of about three pounds, the meat quality is just right, not old and tender, more than three pounds will be old, the fish will be cut into about three millimeters of thickness of the slice, if not cut can give the fish master a little processing fee to help you cut well!
Fish head, fish bones can be put in the refrigerator, next time add some tender tofu to make soup, cut fish fillets washed in water, wash the fishy mucus, and then soak in water for 5 minutes,
Take out the soaked fillets, remember not to squeeze the fillet water too dry, put the fillets in the container to keep the bottom of the water on the line, put in 15 grams of beer, an appropriate amount of salt, a little chicken essence, 2 grams of pepper, put some ginger to fishy, sesame oil can also put a few drops, and then stir the mucus of the fish fillet clockwise, stir evenly after beating an egg white wrapped fish fillet, then add 5 grams of corn starch, or tender meat powder, stir well, then let stand for 25 minutes to marinate, during which time to prepare other spices.
Pot under the oil, 8 into the heat can be under the onion, ginger, garlic, a dozen peppercorns, add a few pickled peppers, there are pickled radish can also put some more flavor, in the put in the cleaning twice and cut the sauerkraut, sauté the aroma, and then put in water, a few pounds of fish on the put about a few pounds of water, too much water taste is too light, after the water is boiled to taste enough, not enough to add salt according to the taste, put some chicken essence fresh, after boiling the water in three minutes, let the sauerkraut taste out completely, cook well with a colander and put it in a large bowl,
Prepare the fillet under the pot, grasp the heat, the water should not be too open, do not open, spread the fish fillets, put into the soup, do not stir after 30 seconds after the pot, after 30 seconds can be gently pushed with a spoon, the fish fillets are boiled for a minute and then fished out, if you will not master the heat, wait for the fish fillets to turn white and fish out, after the fish fillets are fished out, the soup is put into the sauerkraut bowl, and then the fish fillets are spread on the top of the bowl, you can put some dried peppers, pepper rings, a little peppercorns, garlic foam, sesame seeds, coriander, etc., according to the taste, Pour a spoonful of (the relatively large spoon of rice) ninety percent hot oil, so that a fully colored and fragrant sauerkraut fish is done!
Eat!