fish with Chinese sauerkraut
Fish with pickled cabbage is a famous dish in Sichuan cuisine. It is served together with the soup."Boiled fish" is a bit similar to it. The fish taste is tender and smooth, with fresh salty and sour peppers, which makes it easy to digest and appease.
Recipe Recommendations
- grass carp art. 1
- sauerkraut appropriate amount
- water starch appropriate amount
- lard appropriate amount
- coriander section appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- pickled pepper appropriate amount
Steps for fish with Chinese sauerkraut
1
Kill the grass carp clean.
2
At the junction of the fish head and the fish body, cut the fish meat and the fish head with a knife, and tap with the knife to remove the fishing line.
3
Use a knife to separate the fish meat from the fish bones along the fish bones, and treat the same again.
4
Cut the fish into large pieces with a slanting knife.
5
Add salt, cooking wine, egg white, and starch, stir well and size for later use; cut the fish bones into sections and match the fish head.
6
Cut the pickled cabbage into shreds, soak it in water, and then rinse it again to avoid being too salty; cut the coriander and green onions into sections, slice the ginger, and chop the pickled peppers.
7
Heat the lard over medium heat.
8
Saute chives, ginger, and pickled peppers, add fish heads and fish bones, and fry for a while.
9
Add pickled cabbage, turn to low heat, stir fry for 1 minute, add boiling water, turn to high heat, and bring to a boil.
10
Cover the pan and boil, simmer over medium to medium heat for 10-15 minutes, add appropriate amount of salt and pepper.
11
Slowly add the fish slices without turning. The fish heads and fish bones can be put into the container in advance.
12
Half a minute after the fish slices have completely turned white, put them into a container and sprinkle with parsley.
13
Put the lard in the pan on fire and heat it up, saute the pepper grains until fragrant, and sprinkle on the fish. Serve.