Pickled fish is well-known from north to south of the country. Although I didn't dare to exaggerate how well I did, at least I had received the true knowledge of a famous chef. In fact, making pickled cabbage fish is very simple. If you master a few small details, you will definitely be able to make a super delicious taste.
Delicious pickled cabbage fish, sour, spicy and refreshing, and the soup is rich but not heavy. The fish slices are smooth and tender, and the pickled cabbage is crisp, tender and refreshing. You can eat a dish with several different tastes and is rich and colorful.
fish with Chinese sauerkraut
By LewisGreen
Recipe Recommendations
- sauerkraut half a piece of
- udon noodles a pack
- Jiang appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- pickled pepper appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper appropriate amount
- egg white appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- chicken essence appropriate amount
- hot and sour
- cook
- half an hour
- senior
Steps for fish with Chinese sauerkraut
1
The raw materials are as shown in the picture.
2
Remove the head and tail of the fish and take the middle section (if there are many people in the family, you can also use the head and tail together).
3
Cut the peppers into shreds, and prepare the pepper and star anise.
4
Pickled pepper, garlic, ginger slices.
5
Slice fish slices according to the angle of the knife from head to tail.
6
The fish slices are smooth, tender and sweet. Use a tablespoon of salt, grab and wash them underwater, and rub them until the water is clear. In the middle, I changed the water three times. The fish slices are white and translucent.
7
Use two egg whites, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil, and half a teaspoon of chicken essence. Marinate for ten minutes, and mix with half a tablespoon of starch.
8
Prepare all materials. Blanch the udon powder with boiling water. Shred sauerkraut, blanch it in water, and bring it to a boil so that it can be crispy, tender and without any peculiar smell.
9
Put oil in the pan, stir-fry the pepper, pepper, star anise and pickled cabbage to create the aroma.
10
Add the fish bones and stir fry until color changes.
11
Add water, add pickled pepper, pickled pepper water, ginger slices, and garlic slices. Bring to a boil.
12
Bring to a boil over high heat and cook over low heat for five to eight minutes. In this way, the aroma of the fish bones comes out and makes it even more delicious. Put a teaspoon of salt.
13
Remove the bones and pickled cabbage from the pot and place them in a bowl. Boil the udon flour and place it in a bowl.
14
Turn on the heat as high as possible. Put the fish slices in one piece and move quickly. Put everything away, cover the lid, and turn off the heat when the pan bubbles. Unless the fish you cut is very thick, this is the most tender. If you wait until it boils before turning off the heat, you will get old.
15
Udon flour is spread at the bottom and a layer of pickled cabbage is spread.
16
Fish the fish slices in a bowl and mix with some juice. Cut some shredded chili pepper and place it on the fish fillet. If you like it no matter how spicy it is, use a teaspoon of chili powder and pepper powder and sprinkle it on top.
17
Clean the pan and put two tablespoons of oil on the stove. Add pepper and dried peppers when the oil is cold. Remove it when it is a little crispy and place it on the fish slices.
18
Heat the remaining oil and smoke, stop for three seconds, and pour it on the fish.fish with Chinese sauerkraut Make Tips
Analysis of the key points: 1. When cooking well with good ingredients, the fish should be fresh. It is best to choose grass carp, black fish, and catfish. This kind of meat has thick meat and few thorns. Buy pickled cabbage, too, otherwise it will have a strange taste. Good pickled cabbage should also be blanched with water to remove the astringent taste of the pickled vegetables. It'll be crispy. 2. Tips for slicing fish. Link to Teacher Mi Ya's: http://home.meishichina.com/space-54288-do-blog-id-102559.html3. To slice the fish slices well, you must wash them with salt. The salt can make the fish slices lose some water, making the fish tight and elastic. It is not easy to break. Wash the sewage and change the water three times to make the fish slices soft and transparent. 4. Marinate the fish slices, put all the ingredients, and massage them with your hands for a while. It's easier to taste. 5. Make sure to cook the fish slices at the highest heat and add them one piece at a time, but you must be quick with your hands and feet, try to finish them within 30 seconds, and then cover the lid and boil. The fish slices at this time are super smooth and tender.