fish with Chinese sauerkraut
By VicentaLakin
Recipe Recommendations
- grass carp art. 1
- sauerkraut 300 grams
- wild mountain Pepper of 5
- egg white one
- peanut oil 2 tablespoons
- starch half a spoonful
- cooking wine 2 tablespoons
- pepper appropriate amount
- pepper 1 teaspoon
- star anise of 2
- Jiang 5 pieces
- hot and sour
- burn
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Prepare the main ingredients and clean the fish, mainly to remove the scales and the black film inside.
2
Wash the pickled cabbage with clear water several times and then boil it with boiling water to remove some of the marinated peculiar smell.
3
After cooling, squeeze dry the pickled cabbage and chop it, and chop the pickled peppers.
4
Chop the green onions and ginger, and shred the red peppers.
5
Remove the head and tail of the fish, remove the middle, and remove the fins.
6
Cut the back vertically and place the meat along the entire fish bone.
7
Cut the fish into thin slices obliquely.
8
Wash the meat slices several times in clear water until they are not turbid.
9
Chop the fish bones into large pieces.
10
Remove the fish slices, control the water, place them in a basin, add cooking wine, salt, starch and egg white, mix well, marinate for a while.
11
Put 1 teaspoon of oil in the pan and heat it 70% hot. Add pickled peppers and garlic and stir fry.
12
Add sauerkraut and stir fry a few times, then add the fish bones and stir fry until color changes.
13
Add enough water to cover all ingredients.
14
After boiling, add pepper, anise, pepper, cooking wine and salt, and continue to cook until the soup is a little white, about 15 minutes.
15
Remove the pickled cabbage and other ingredients in the pan and place them in a bowl.
16
Add the fish slices and gently spread them with chopsticks.
17
The pot is about to bubble again. When it is about to open, stop fire immediately to keep the fish slices fresh and tender. Remove them and place them on top of the pickled cabbage. Pour in the soup.
18
Clean the pan and heat it up, add a spoonful of oil and heat it to 70% heat. Add shredded chili peppers and stir-fry it to create a fragrance, and cease fire.
19
Pour oil and pepper on the fish slices.