Introduction: It is not difficult to make sauerkraut fish, keep in mind the 4 tips, the fish fillets are tender and smooth, the soup is umami, and I want to eat it at home
The weather is getting colder, we have to learn to change in our diet, we can do less stir-fry, because it is easy to become cold after the stir-fry is done, before the rice is finished, the dish is already cold, the weather is cold to eat such a cold dish is very uncomfortable, so each meal can do less stir-fry, more stew, such as cabbage stew noodles, potato stew beef, etc., these dishes are not afraid of cold fast, warm up and relieve hunger. Winter has arrived, it is recommended that you often do sauerkraut fish, not only delicious but also high nutrition, eating in winter is more appropriate, friends who have not done it quickly arrange it.
Speaking of sauerkraut fish, many people have eaten in the restaurant, the taste is indeed good and the taste is indeed fragrant, but a piece of sauerkraut fish is very expensive, no matter how delicious it is, it can not be often eaten, occasionally addicted ok, want to eat or do it yourself, spend less money and eat well, as long as you master the correct method, you can do it very delicious at home.
How exactly is sauerkraut fish made? Is it okay to put the sauerkraut in the pot and cook it, and then slice the fish and cook it? Of course, you can't do this, it's not difficult to make sauerkraut fish, but it's also a bit exquisite, keep in mind the 4 tips fish fillets are tender and smooth, and the soup is umami!
Let me share with you the method of sauerkraut fish, it seems a little cumbersome, in fact, it is really very simple to do, do not be afraid, want to eat at home to do, take a look at it.
Steps to prepare sauerkraut fish:
Prepare a fresh grass carp, when buying, remember to let the boss help kill it, as long as the boss helps to deal with it, it will remove the fish scales, gills, fish offal, but it will not be handled very clean, then take home in addition to rinsing clean, but also need to remove the things to check it, if you do not clean yourself and then deal with it, especially the black membrane on the abdomen to remove, this is the most fishy place, to be carefully handled.
After the fish is thoroughly cleaned, along the spine, the meat slices on both sides of the grass carp are sliced, and the sauerkraut fish is a slice, do not stew the whole piece, otherwise it is not delicious.
After the fish slices come down, the oblique knife cuts thin slices, a little bit of thickness is good, want to be more delicious and beautiful, you can cut into butterfly slices, that is, the first knife cuts to the fish fillets without cutting sections, cut the second knife when cutting sections, if trouble directly sliced.
Chop the remaining fish bones into small pieces, stew the soup later, and set aside.
Put the fillets in a bowl, put salt, cooking wine, pepper, grab and mix, grasp and mix until the sticky substance appears, put an egg white to catch and mix, and then put a little starch to catch and mix, so that the fish fillets are processed and set aside.
Take an appropriate amount of sauerkraut, wash several times, cut into small pieces, mince the garlic, cut the dried chili peppers, chop the ginger, and cut the green onion.
Add oil in the wok, the amount of oil should be more, add the green onion, ginger, garlic, dried pepper and stir-fry, then pour in the sauerkraut and stir-fry, stir-fry the dry and stir-fry until fragrant. Fry the fish head and fish bones in a pan, add the right amount of boiling water and simmer over high heat.
Add salt, pepper, sugar, chicken essence to taste, add sauerkraut, continue to cook for a while, the soup turns white and fragrant.
Fill the fish head, fish bones, sauerkraut and a little soup, turn the heat down and put in the fillets, wait for the fillets to turn white, put them on top of the sauerkraut, and then pour in a little fish soup.
Finally, add the shallots, ginger, garlic and dried peppers to the fillets, and pour hot oil on top of the pan, so that a delicious sauerkraut fish is ready.
To make sauerkraut fish, keep in mind 4 tips:
First, in addition to adding starch when the fillets are marinated, egg whites should also be added, and after such treatment, the fillets become more tender, which can firmly lock the moisture of the fish, so when the pot is cooked, it is not afraid to boil and scatter, tender and smooth.
Second, when the fillets are cooked, remember to turn the heat down, because the fillets are very tender and thin, the advantage of this is that the fillets are not only more tender, but also not afraid of being boiled, and the fillets are complete and tender and delicious. Don't worry about the fillets are not cooked, as long as the fillets are relatively thin, plus boiled, and finally poured with oil, the fillets will be cooked, which is just the right taste.
Third, when making sauerkraut fish, sauerkraut can not be cut directly into the pot to cook, but to be fried in advance, it will be fried dry, so that it can stimulate the aroma of sauerkraut, the taste is more delicious.
Fourth, if you want the soup of sauerkraut fish to be rich, you can put more oil when frying sauerkraut, and you also have to fry the fish head and fish bones, so that the soup juice is very rich and fragrant.
Firmly remember the above tips, sauerkraut fish is easy to do well, have you learned? When it's cold, make a try. My sharing is here, like me, please pay attention to me.