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Four seasons are inseparable from the table classic non-sauerkraut fish, as a Chongqing jianghu dish, because the appetizing and delicious characteristics have been unanimously loved by everyone, today we will make a classic sauerkraut fish, focus on the bottom soup to do a good job, and strive to make the fish eat the soup is not a drop left.
The main ingredients we use today are silver carp, vermicelli and a moderate amount of sauerkraut, and then we will look at the specific method.
1. First prepare a handful of vermicelli, blanch it with boiling water, prepare an appropriate amount of sauerkraut, please soak it in water to remove excess salt and impurities.
Then dispose of the fish.
Scrape off the remaining scales of the carp and then cut open the belly of the fish to remove the most fishy black membrane and blood.
After washing, put it on the board and slice the fish on both sides down with a flat knife along the spine.
Remove the fish bones and cut the fish bones into segments, and then the oblique knife slices the fish into thin slices of about 3 mm.
A thin point is easy to cook and easy to taste, too thin is not enough, easy to break.
2. Give the sliced fish a taste.
Wash the sliced fillets, remove the blood and mucus, drain and put them in the basin.
Beat in an egg white, drizzle a little white wine to remove the fish, add a little salt and mix well.
Pour a little water into the water to continue to grasp and mix, beat the water into the fillet to increase the smoothness, sprinkle a little corn starch to lock in the water, and finally pour a little vegetable oil to prevent sticking, continue to mix well and set aside.
3. Prepare the accessories after the fillets are processed
Cut the ginger into slices, the shallots into pieces, the garlic into garlic slices, a few wild mountain peppers into rings, and the dried peppers into pieces and put them together.
Then rinse the soaked sauerkraut and cut it into sections.
4. Fry the fish bones in oil in a pan.
Add a piece of lard to the pot to add flavor, put in the fish bones and shake the pan frequently to avoid the paste base, fry for two to three minutes, often turn the noodles in the middle, fry the fish bones until golden brown on both sides, and then add the appropriate amount of water along the edge of the pot, cover the pot and open the high heat and simmer for 10 minutes.
After 10 minutes, turn to low heat, remove the fish bones from the pot, and pour out the milky white fish soup for later.
5. Add rapeseed oil to the pot, sauerkraut flavor of the dish is only slightly tasted with clear oil, and then add a spoonful of lard to fry.
Add the green onion, ginger, garlic, wild mountain pepper, dried chili pepper, a few peppercorns, stir-fry over low heat and stir-fry until fragrant.
Then add the sauerkraut, turn to medium heat and stir-fry for 2 minutes to remove the water from the sauerkraut.
Sauté the sauerkraut until dry and fragrant, add the fish bones that have just been fished out, pour in the fish soup and bring to a boil.
Start seasoning, add salt, chicken powder, monosodium glutamate, pepper, drizzle some white vinegar and stir in the seasoning, put the soft vermicelli into the pot, cook it and fish it out with the sauerkraut, and put it in the soup bowl at the bottom.
6. Continue to boil the soup in the pot, turn to a low heat and sprinkle the fillets into the pot in turn, after the fillets are set, gently push with the back of the spoon to heat the fillets evenly.
The fillets cannot be boiled for a long time, and immediately after boiling until they are snow-white, they are immediately poured into the soup bowl.
Heat the pan with oil, drizzle some peppercorn oil, heat over high heat until it smokes, sprinkle with peppercorns and dried chili peppers and stir-fry.
Then pour the fillets on top of the fillets, sprinkle with green onions and white sesame seeds and garnish the delicious taste!
Ah Fei had something to say:
1. This dish, the thickness of the fish fillet is preferably about 3 mm, too thin and easy to break, too thick is not easy to taste;
2. When frying sauerkraut, it is best to use rapeseed oil or pig's head, if you use clear oil, the taste is not mellow enough, and the color of the soup is not beautiful enough;
3. Fry the fish bones and then stew, the soup is more rich and milky;
4. When cooking fish fillets, the heat should be smaller, and after it turns white, it can be out of the pot, so that under the secondary heating of the hot oil, the tenderness can reach the extreme.
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