Gu fish, scientific name golden sardine. There are especially many fish bones, people who like to eat feel that the meat quality is "the first climb", and people who do not like to eat are troublesome, and always have to spit out fish bones.
Therefore, people who like to eat will always go to the practice of figuring out the fish. This has a method of simmering with pickles or sauerkraut, probably using the acid of pickles or sauerkraut to soften the hardness of the bones of the fish, making it easier to eat and more delicious.
I have to admire the wisdom of the older generation of Chaoshan And these classic cooking methods have been handed down. There is a saying called "food in Guangdong, taste in Chaoshan" this sentence is not false at all, Chaoshan people are always unique for the combination of food cooking.
Today I bought a few fish, very fresh, golden eyes, the body of the fish is shiny. The old mother said that when picking fish, you should pick those that are soft and soft, so that the fish bones will not be so hard. To learn from the practice of the older generation, make this sauerkraut stewed fish.
<h1>Braised fish with sauerkraut</h1>
Ingredients: 4 fish
Ingredients: 1 handful of Chaoshan sauerkraut, 1 garlic sprout, 2 slices of ginger, 2 slices of garlic, 1 spoonful of soy sauce, 1 spoonful of aged vinegar, 2 spoons of salt
Here's how:
1 After cleaning the fish, add fine salt on both sides and spread it evenly to marinate.
2 Cut the sauerkraut into small pieces, cut the garlic seedlings, divide the garlic white, cut the ginger into strips, and crush the garlic head.
3 Heat the pan in oil, first fry the fish until golden brown on both sides, and remove
4 Re-heat the pan under the oil, fry the pesto head with ginger and garlic white, pour in the sauerkraut stir-fry a spoonful of soy sauce and a spoonful of aged vinegar, stir-fry evenly and then add water, the amount of water can be pickled over the fish.
5 After the soup is boiled, add the fish, cover the pot and simmer for 3-4 minutes, then open the lid and sprinkle the garlic seedlings, and simmer for another 1-2 minutes.
<h1>Tips</h1>
This sauerkraut stewed fish, using the acid of sauerkraut and then mixing in some aged vinegar, can soften the bones of the fish, but also can improve the flesh of the fresh fish and go fishy. The stewed sauerkraut is also particularly delicious and appetizing.
This sauerkraut stewed fish is ready. The entrance to the fish meat is soft and sweet "Chupan", and the sauerkraut absorbs the fish juice, which can be more delicious than the fish meat. If you like it, don't miss it.
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