Fish with pickled cabbage

In winter, pork, chicken, mutton, or fish are all common foods on everyone's table. Although it is said that eating more meat food in winter can enhance resistance and keep out the cold, eating too much meat food it easy to gain weight, so many friends have to keep their mouths shut. But fish is different. Although it is also meat, it has high and low-fat protein content. Gaining weight will not be so easy at any time. Girls who love beauty can also eat it with confidence. There are many ways to make fish, and pickled fish is one of the most popular ones. But many people make mistakes when making fish with pickled vegetables. Today, I will share the practice of authentic sauerkraut fish, explain the ingredients method in detail, and make it tender and refreshing. Friends who like it quickly try it out and give it to the family.

Ingredients

  • grass carp
  • large sauerkraut
  • soybean sprout
  • egg
  • dried chili
  • green onion
  • ginger
  • 3 garlic cloves
  • 2 chives
  • pickled pepper
  • starch
  • white vinegar
  • salt
  • chicken essence
  • white sesame seeds
  • peppercorns
  • pepper
  • cooking oil

Instructions

  1. Prepare all the ingredients. If you don't know how to slice fish, you can ask the fish seller to handle it well. Cut the fish bones into pieces, cut the fish meat into oblique blades, and put them into different pots separately. Fish bones can be used to make soup for the sauerkraut fish tastes thicker and better. And then, to remove the fishy, add enough water to the fish meat and pelvis, respectively, and soak them for 10 minutes. And put them aside for later use.

  2. Now, let's prepare some side dishes. Cut the green onions into chops. The pickled pepper is cut into small circles, the ginger is cleaned and cut into small pieces, and the garlic is peeled and cleaned and cut into pieces. Rinse the sauerkraut with water, cut it into small pieces, and put them in a bowl for later use.

  3. Take a bowl, beat an egg white in the bowl, add two tablespoons of starch, and stir well with chopsticks. The egg white is difficult to stir because it is relatively dense. You can put some water in it, keep stirring evenly and finely, and set it aside for later use. After the fish fillets are soaked, wash them several times with water until the water is relatively clear, then squeeze the fish fillets dry with your hands and put them in a basin. Now start to season. Add an appropriate amount of salt and a little pepper, and mix with your hands first until the fish fillets are sticky. Then add the starch liquid you just adjusted into the fish fillets in small amounts and several times. Each time, fully grasp and mix with your hands so that each piece of the fish fillet is hung with starch so the cooked fish fillet will be more tender and smooth.

  4. The fish bones are also soaked. Rinse the fish bones with clean water again, drain the water, and set them aside for later use. Put a little cooking oil in a pot, and when it is hot, pour the fish bones into the pot and fry it. Cut some ginger slices and scallions, fry the fish bones until both sides are slightly yellow, and pour the freshly boiled water into the pot to boil the fish bone soup. The fish soup boiled in this way will be thicker and whiter. After adding boiling water, cover the lid and continue to boil for about 10 minutes on high heat.

  5. At this step, let's deal with sauerkraut. Many friends will make mistakes here and pour the sauerkraut directly into the fish soup. The sauerkraut fish cooked that way will not taste at all. Next, I will teach you how to make sauerkraut fish sour and delicious. Start another pot and put an appropriate amount of cooking oil in it. After the oil is hot, pour onion, ginger, garlic, and pickled peppers, and stir-fry to get the aroma. At this time, pour in the sauerkraut and continue to stir fry so that the fried sauerkraut tastes more fragrant. After frying the aroma of sauerkraut, we pour the fish bone soup we just boiled into the pot. Then put the soybean sprouts into the pot, cover the lid, continue to cook for 2 minutes, and cook the soybean sprouts until they are broken. Then prepare a pot and use a slotted spoon to remove the fish bones, sauerkraut, and soybean sprouts and put them in the pot for later use.

  6. There is still fish soup left in the pot. Let's season it, put an appropriate amount of salt, a little chicken essence, and a little pepper, and stir it together. Add a little white vinegar and mix well. At this time, we put the marinated fish fillets into the pot. When the pot is just placed, do not stir it to prevent the fish fillets from falling apart. Cook the fish fillet for one minute, then push it gently with a spatula, continue to cook for about half a minute, then pour the fish fillet with the fish soup into the fish pelvis just cooked, and set it aside for later use.

  7. Put an appropriate amount of minced garlic on top of the fish fillet, garnish with little white sesame seeds, and then chopped green onion. Then burn some hot oil, and when the oil is hot, put the peppercorns and dried chili sections in it. After frying the spicy flavor, pour it on the fish fillets to fully stimulate the flavor of the ingredients. In this way, our spicy and fragrant sauerkraut fish is ready and smells drooling. The fish fillets are particularly tender and smooth, sour and spicy, and the sauerkraut tastes fragrant. The rice in the soup is also particularly delicious.

Tips:
The practice of this sauerkraut fish shared with you today is over. If you want the sauerkraut fish to be fresh, spicy, and sour, when you put the sauerkraut in the pot, you must fry it in advance to bring out its sour flavor. Also, when boiling fish bone soup, after frying the fish bones, be sure to release the water to boil so that the boiled fish bone soup will be thicker and whiter and taste better. Fish has always been a favorite food of many friends. It is rich in protein and is often eaten to enhance resistance. It is not easy to gain weight if you eat more, so you can eat it often.

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