fish with Chinese sauerkraut
By SabrinaLynch
Although I am from Guangdong, I like spicy food very much, especially pickled cabbage fish, which is my favorite. Let's take a look at the pickled cabbage fish I made. Since I haven't learned about it online before, I haven't even photographed it during the cooking process. I just registered this gourmand today. Next time, I will definitely make up for it, hee hee hee
Recipe Recommendations
- grass carp appropriate amount
- sauerkraut appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- pickled pepper appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- egg white appropriate amount
- cooking wine appropriate amount
- medium spice
- cook
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
1. Handle the fish first. Wash the killed fish. Be sure to wash the black membrane in the fish belly, chop off the fins, and cut off the fish head.2
2. Close the fish bones to the meat slices.3
3. Place the fish under the slices with the skin facing down, and slice it obliquely into fish slices about 0.5 cm thick. Chop the fish steaks into pieces about 5 cm long, and cut the fish head in half.4
4. Grip the fish slices and fish cutlets with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg white and appropriate amount of salt respectively, and marinate for 15 minutes.5
Dry the water in the pickled cabbage with your hands, cut it into thin threads for later use; chop the wild pepper.6
Heat the wok, add 3 tablespoons of oil, add ginger slices and mashed garlic, and stir fry until fragrant (you can also add some pepper and dried peppers first, stir until fragrant, remove the dregs, and then add ginger and garlic), then add wild mountain peppers and small red rice peppers, and then add sauerkraut and stir fry.7
Add appropriate amount of clear soup or boiling water (the amount of water must be enough to cover all the fish slices) and bring to a boil.8
Put the fish head and fish steak in and cook for 10 minutes to boil out the umami flavor, then remove the pickled cabbage and fish head steak into another vessel.9
Then put the marinated fish slices into the soup one by one, spread them with chopsticks, wait for the fish slices to change color, and remove them on the pickled cabbage10
Season with salt, sugar, and chicken essence, and pour all the soup on the fish slices and pickled cabbage.11
Finally, saute the prepared prickly ash and dried peppers in oil to fragrant, and pour them on the fish slices and pickled cabbage, and you are done. The delicious pickled cabbage fish was baked just like this... Drooling...fish with Chinese sauerkraut Make Tips
1. It is best to use freshwater fish to make pickled cabbage fish, which will have a better taste of the meat;2. The knife must be fast when slicing the fish, and it is best to sharpen the knife in advance to achieve twice the result with half the effort;3. Add egg white when marinating the fish will make the fish taste more tender and smoother