fish with Chinese sauerkraut

1

Prepare the ingredients.

2

Wash the fish and remove its head. Put a kitchen towel below and above, and use a knife to process it into two pieces from the back.

3

Dismember the fish.

4

Wash the fish meat, tilt the knife to slice off the fish bones and fish belly, leaving the clean fish meat,

5

Wash the fish heads and fish bones of the blood for later use. It is best to wash it several times, which is the key to the later white fish soup.

6

Wash the blood on the fish, place a kitchen towel under it, tilt the knife 40 degrees, and slice the fish from the tail, with the blade facing the tail. Slice into fish slices.

7

Rub the sliced fish fillets with 1 tablespoon of salt, then rinse with water and repeatedly wash them into crystal and transparent fish fillets. Be sure to wash the fish slices into transparent fillets so that the fish will taste better and be refreshing.

8

Preserve the washed fish slices with 1 teaspoon of salt, 1 teaspoon of white pepper, half egg white, and 3 teaspoons of dry starch, and carefully grasp them with your hands and mix evenly. Let stand for 20 minutes.

9

Shred sauerkraut and blanch in water for later use. Cut the pepper into circles and pepper together. Prepare the fish skull and skin, slice the ginger.

10

Put oil in the pan and stir-fry the shallots, ginger and garlic, add in the fish head, fish tail, bones, fish skin, etc. and stir-fry for one minute.

11

Add sauerkraut and continue to stir fry for another minute. Add enough boiling water.

12

Bring to a boil over high heat and cook for 20 minutes over medium heat until the fish soup turns white. Add salt. Remove all the ingredients in the soup and spread them on the bottom of the bowl.

13

Then heat the fish soup over high heat, add the fish slices little by little, shake the pan, take out the top fish slices 7 ripe, and place them on a bowl.

14

Filter the fish soup and pour it into a bowl.

15

Put the oil in the pan. When cooling the oil, add the pepper and pepper rings. Cook on low heat. Pay attention to the pepper. It will become red to slightly yellow and bright, dry and crisp. Be careful not to overdo it.

16

Remove the pepper and pepper and place them on the fish slices, and sprinkle green and red pepper on the fish slices.

17

Smoke will rise from the oil fire and pour it on the fish slices. The process of pouring oil is very important. You must heat the oil until it emits green smoke. Visually, green smoke continues to emerge. Pour it on and make a squeak.

This dish does not require chicken essence or MSG! Look, the fish soup is milk white, so fresh! The food is the original flavor and is very delicious. 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. Be sure to rub the sliced fish slices with salt. The salt can make the fish slices lose some water and make 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. 3. Marinate the fish slices, place all the ingredients, and massage them with your hands for a while. It's easier to taste. 4. Make sure to cook the fish slices at the highest heat. When putting in the fish slices, you must be quick with your hands and feet. Try to finish them in ten seconds, and then cover the lid and boil. The fish slices at this time are super smooth and tender. 5. Take it seriously. I promise that many big restaurants will not be able to catch up with the pickled cabbage fish made in this way. Because we use real materials. 6. There are many places where fish are sold. You can ask them to handle it well and cut it into slices. Come back and slice the fish fillet yourself. Many people think that thick fish slices will not be easy to break. On the contrary, the thinner the fish slices, the less likely they will be. When using blade fish, the inclination determines the size of the fish fillet! 7. Put some millet peppers in the pickled cabbage fish and chop them up. The taste will be a higher level. It's just that my family is moving and there are no millet peppers left, so I don't want to buy them. I think it's a taste, but if it's not, it's light and it's both delicious. Also, you can add fans, and it's not bad to have udon noodles waiting on the bottom. 8. When cooking, it should be pleasing to the eye, so in the end, I put some green and red peppers and cut them obliquely. The visual feeling is very beautiful ~