<h1>Sauerkraut fish, also known as sour soup fish, is a classic dish originating in Chongqing, known for its unique seasoning and unique cooking techniques. Sauerkraut fish is a delicacy made with Sichuan's unique pickled sauerkraut as the main seasoning. Sauerkraut fish can generally be made with a variety of fish, but I think it is better to use silver carp, because sauerkraut fish is mainly soup to taste delicious, and flower silver carp can use fish head to make the soup delicious. </h1>
To prepare the sauerkraut fish:
ingredient:
About 3.5 kg of silver carp, 500 grams of sauerkraut, dried red pepper (depending on the degree of spicy you eat), the right amount of peppercorns (do not eat a few peppercorns on the line), the right amount of pickled rice pepper (can not eat spicy is best put less or switch to pickled pepper), 15 grams of ginger slices (best to pick ginger), two cloves of garlic (chopped into garlic rice), 2 grams of sugar, 2 spoons of cooking wine, 1 gram of white pepper powder, the right amount of white vinegar (to see the degree of acid you eat), the right amount of corn starch, the right amount of egg white, the right amount of lard, the right amount of vegetable oil
method
1. Wash the black membrane in the belly of the fish, on the side of the fish, a knife on each head and tail, slice the fish meat, and cut the fish bone. When sliced fish meat, slash down the knife.
2. Fillet the fish first put cooking wine (turn in a circle), put corn starch, egg whites, put salt, a square sentence with your hands to grasp the average, set aside.
3. Wash the sauerkraut and dry the water, cut into thin strips, and then put the pot dry and fry to remove the water.
4. Put the lard in the hot pot to fry the peppercorns (some left to be used), dried red peppers (some left to use), ginger slices, garlic rice, pickled rice peppers, add sauerkraut and stir-fry together until the sauerkraut is white, add the fish head fish bones, stir-fry a little salt and white pepper and then fry, pour a circle of cooking wine on the side of the pot and stir-fry together, the soup will be more white and fragrant, add enough boiling water, continue to cook for 15 minutes, cook the soup and fish all the ingredients into the soup basin.
5. Put salt, a little sugar (fresh) and a little white vinegar (with the amount of white vinegar according to the feelings of each person), put down the fish fillets and gently stir them with chopsticks when the soup is boiled, cook until the fillets are white and float out of the pot, and pour the soup into the noodles containing fish bones and sauerkraut.
6. When the pot is slightly hot, put down the dried red pepper and peppercorns to make chili oil (the oil that needs to lose weight can be less), drizzle on the fish fillet, and the sour and spicy sauerkraut fish is good.
<h1>Kimchi fish is a traditional dish in Sichuan and belongs to the Sichuan cuisine family. There are many ways to make kimchi fish, and the fish used is also more extensive, with grass carp, carp, crucian carp or silver carp, I will introduce the use of carp to make kimchi fish today. </h1>
To prepare the kimchi fish:
Ingredients: 1 carp (3 to 4 catties) Sichuan kimchi 150 grams, salt, cooking wine, corn starch, 2 eggs, garlic, millet spicy, ginger, 10 grams of bean paste, dark soy sauce, sugar, pepper, coriander, star anise, green onion, vegetable oil
1, first kill and wash the carp, chop into three or four centimeters of fish pieces, and then put the fish pieces into the appropriate amount of salt, cooking wine, and then knead with your hands to evenly measure the taste, garlic is scattered and cut into minced garlic, then slice the pickled ginger, millet spicy to cut into small pieces, chopped shallots, and cut into small pieces of kimchi
5, prepare a plate of corn starch, beat the two eggs, pour in cooking oil after the pan is dried, put the fish pieces into the corn starch to wrap a layer of powder, and then put it into the egg liquid to wrap a layer of egg liquid, put it into the oil pot with 60% or 70% hot oil temperature, fry the surface golden and fish out

6, another oil pot, put in the star anise, ginger slices, minced garlic into the pot to fry the incense, then put in the bean paste to fry the red oil, then put in the fried fish pieces and stir-fry evenly, then add the old soy sauce, cooking wine, continue to stir-fry into the flavor, and then put in water, kimchi, cover the pot and bring to a boil, simmer on low heat for 20 minutes
7, let the sour and spicy taste of kimchi fully into the fish nuggets, and finally add the right amount of sugar to freshen, millet spicy, cover the pot again and simmer for 2 minutes, sprinkle with some pepper to get out of the pot, and then sprinkle some coriander and shallots. Such a pot of tender and spicy kimchi fish is ready