The head chef teaches you to make authentic sauerkraut fish at home, fresh and spicy appetizers in tender meat soup, and look straight throat saliva
The head chef explained the authentic sauerkraut fish method, from killing the fish to the dish without reservation, the soup fresh meat is tender and really sour
Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
A fish, a taste all over the country, sauerkraut fish with its snow white and tender flesh, fresh and sour soup, slightly spicy and not greasy taste, fastened the taste buds of the majority of diners, become the public flocked to the table food, to achieve the perfect counterattack from jianghu cuisine to authentic Sichuan cuisine.
A plate of delicious sauerkraut fish must have the sourness of Daigo empowerment, a mouthful of refreshing belly, the fish fillet is thin and even, not broken, the entrance is smooth and tender, the soup is rich and sour, not rushed, not choked, slightly spicy and not dry, the lactic acid in the sauerkraut and the water milk protein in the fish meat blend with each other, and the fresh flavor is pleasant! Don't be in a hurry to drool, today Ah Fei from killing fish to cooking dishes without reservation to explain the authentic sauerkraut fish method to ensure that the soup is tender and fresh, sour and pleasant.
【Sauerkraut fish】
A very famous dish, the practice varies from place to place, and there are some differences in the ingredients, but it is always the same.
Here's how:
Step 1: Change the knife
Prepare a fresh grass carp, let the seller kill it, wash it, and then remove the meat from the tail along the spine.
The fish bones are chopped into small pieces, the fish head is chopped from the middle, and then the slices are removed from the belly of the fish, the skin is facing down, and the oblique blade is cut into a thin and uniform fillet. You can also ask the sellers in the market to help you slice a good fillet, the fillet is not too thin, not too thick, about 3 mm thick.
Step 2: Marinate
Put the chopped fish bones in clean water and wash them several times to wash off the impurities on the fish bones. Then wash the sliced fish fillets several times, squeeze the water clean, and then put them in the basin to marinate: add 3 grams of salt, 2 grams of pepper, 10 grams of cooking wine, grasp well by hand, pepper and cooking wine can reduce the fishy smell of fish. Then beat the egg whites into a quick stir, a small handful of corn starch continue to stir the sizing, the stirring process should be maintained for 1 minute, and then put and marinate for 10 minutes.
Step 3: Side dishes
Cut a packet of sauerkraut into small pieces, the roots are relatively thick, cut a little thinner, and put it in a basin for later.
Slice ginger, slice into slices, one white green onion, cut into green onion pieces, grab 10 grams of peppercorns, 15 grams of dried chili peppers and set aside.
Pat the garlic flat, chop into small pieces and put it in the pot, then grab 5 grams of dried chili pepper segments and a small handful of white sesame seeds.
Step 4: Blanch the water
Boil water in the pot, put in the cut sauerkraut for blanching water, blanching water can remove impurities in sauerkraut, more disinfectant and sterile, after the water boils, the sauerkraut is fished out for later.
Step 5: Sauté the sauerkraut
Heat the oil in a pot, add the green onion, ginger and peppercorns and dried chilies and stir-fry to bring out the aroma, pour in the sauerkraut, turn on high heat and stir-fry to taste the aroma and set aside.
Step 6: Cooking
Heat the oil in the pot, pour in the cleaned fish bones, add 5 grams of cooking wine to remove the fish, and constantly shake the pan to prevent sticking to the pan. Fry for a while, and the protein will release the gel when it heats.
After frying, add the freshly boiled water, then pour in the sautéed sauerkraut and start seasoning: add 5 grams of cooking wine, 3 grams of salt, 2 grams of chicken essence, 3 grams of sugar, 3 grams of pepper, stir well to open the seasoning, cook on high heat for two minutes, put the fish bones and sauerkraut in the basin and set aside.
Step 7: Cook the fillets
Add the syruped fillets and cook on high heat for 20 seconds, not for more than 20 seconds. Then fish out the fillets, pour them in a basin, continue to boil the soup, pour on the fillets, and be careful not to flush the fillets away.
Step 8: Oil
Heat the oil to 70% heat, pour in the minced garlic and pepper white sesame seeds, and pour it on the sauerkraut fish after a few seconds to let the aroma burst out instantly. Don't be too much hot oil, so as not to be too greasy. Sprinkle some green onions to garnish and enjoy.
Ah Fei had something to say:
Egg whites will quickly solidify when heated, locking in the moisture of the fish, and corn starch can form a protective layer in the outer layer of the fillet, enhancing the retention of water, further locking in the moisture, and making the fish more tender.
Well, a simple and delicious sauerkraut fish is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!