When I just graduated, I was not married to my husband. We didn't cook when we rented a house. We ate pickled cabbage fish outside at least twice a week. It was always the same restaurant, and there was always a fixed pot of fish and a stir-fried dish. I never tire of eating it. I always like to order home-cooked tofu for frying dishes. Later, after getting married, I bought a house to cook my own meals, and I would still go to that store every now and then; later, I had a daughter. When my daughter got older, we would drive my daughter, my mother, and my sister-in-law to that store for dinner ~~ Although it was a small store, although the number of visits was much lower, my feelings for that store and our favorite dishes have never changed in the past four years.
Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan kimchi. Although this dish is a Sichuan folk home-cooked dish, it is widely circulated. The meat of the finished vegetables is tender, the soup is sour, delicious and delicious, but slightly spicy but not greasy; the fish slices are tender and yellow and smooth.
This dish uses black fish as the main ingredient. Black fish tastes delicious and is very nutritious. Eating black fish can also reduce inflammation in wounds. Blackfish has a high meat yield, thick meat, white color, less red muscles, no intermuscular thorns, and fresh taste. It is usually used to make fish fillets, with winter production being the best.
Sauerkraut has a long history and has always been a popular wintering dish for residents in northern the mainland of China. Winter is the best season to make kimchi, and the quality of sauerkraut made in winter is the best. Sauerkraut is rich in dietary fiber, which can enhance gastrointestinal digestion; it contains a large amount of vitamin C and L-lactic acid bacteria, which is easily absorbed and utilized by the human body. Nitrates cannot be reduced to nitrites under the action of lactic acid, which has a cancer prevention effect. Eating raw cabbage can increase the lactic acid bacteria in the intestines and intestines and clean the intestines.
fish with Chinese sauerkraut
Recipe Recommendations
- black fish 600 grams
- sauerkraut 300 grams
- pickled pepper 20 grams
- dried red pepper of 10
- pepper 10 grams
- ginger slices 3 tablets
- garlic cloves of 3
- starch 1 spoon
- egg white one
- cooking wine 1 spoon
- salt 1 spoon
- chicken essence 1/2 tsp of
- sugar 1 tsp
- white pepper 1/2 tsp of
- clear soup appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- senior
Steps for fish with Chinese sauerkraut
1
Prepare the required materials. Wash the black fish and pickled cabbage and set aside.
2
Place the meat close to the fish bones under the blade, place the fish skin under the slices face down, slice obliquely into fish slices about 0.5 cm thick, and chop the fish steaks into pieces about 5 cm long.
3
Add cooking wine, starch, egg white, salt, and cooking wine to the fish slices, mix well, and marinate for 10 minutes.
4
Wash the pickled cabbage, dry the water, and cut it into sections for later use.
5
Put the oil in a wok and heat it up, add the ginger slices, garlic slices, and pickled peppers and stir fry until fragrant, then add the chopped cabbage and stir fry.
6
Add the fish head and fish steaks and stir fry until the fish becomes white.
7
Pour in water or stock (the amount of water should be enough to cover all fish slices) and bring to a boil over high heat, season with salt, sugar, chicken essence, and pepper, and then turn to low heat and cook for 10 minutes to bring out the delicious flavor of the fish.
8
After boiling until the soup turns white, put the pickled cabbage and fish steak into a bowl for later use, leaving the pickled cabbage soup in the pot.
9
Put the marinated fish slices into the soup one by one, spread them with chopsticks, and cook over high heat until the fish slices change color.
10
Pour the cooked fish slices and soup into a bowl filled with pickled cabbage and fish bones.
11
Use a clean pot to put two tablespoons of oil. When the oil is boiled to 70% heat, add pepper and dry red pepper. After frying until fragrant, pour on the cooked pickled cabbage fish, and sprinkle with chives.
12
It tastes best when eaten hot.fish with Chinese sauerkraut Make Tips
1. You can use grass carp and black fish to make pickled cabbage fish. 2. You can also add vegetables such as vermicelli, bean sprouts, and mushroom mushrooms to the pickled cabbage fish soup. 3. Pour out the pickled cabbage in advance, leave the soup before adding the fish slices to better keep the fish slices cooked quickly and not easily dispersed. 4. Don't cook the fish slices for too long. If you see the color change, it will be almost the same. After cooking for a long time, the fish will not be smooth enough. 5. Pour hot oil on the pickled cabbage fish will make the dishes more fragrant. If you don't like too much oil, you can omit this step.