fish with Chinese sauerkraut
I want to share with you my kitchen experience and fun, so I would like to share in detail the family's ingenious making of pickled cabbage fish, which saves fuel and money, is convenient and simple ~
Recipe Recommendations
- rapeseed oil appropriate amount
- sauerkraut appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- onion appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- MSG appropriate amount
Steps for fish with Chinese sauerkraut
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1 Step: Cut: Slaughter the fish clean for use; At the junction of the fish head and the fish body, use a knife to cut the fish meat and the fish head, but do not cut the fish bone. Starting from the fish tail, use a knife to separate the fish and the fish bone along the fish bone until the fish head, which separates the fish on one side, and the same treatment again; the fish fillets you process will depend on your own cutting skills. I am more concerned about the knife skills and color ingredients, so I cut thin slices, so it will be more delicious and taste good for the pickled meat slices. This is half of the fish I have already cut.
2
The processed and shaped fish, haha, in order to put it on the plate well3
2: Marinate: Then put the fish into an empty bowl, add a proper amount of cooking wine, an egg white, and a proper amount of salt (depending on the amount of fish). Now it depends on the strength of your hands. The delicious fish is now the key step is to beat the fish hard for about two minutes. It's almost done. Leave it for later use. Because it's a home-cooked preparation, there's no need to trouble the fish bones.4
（2）： Heat the pan, add appropriate amount of rapeseed oil, wait for the oil to heat, put ginger and garlic in the pan and stir-fry until fragrant, then put the fish bones in the pan and fry them for later use, then pour low oil into the pan, wash the purchased pickled cabbage, cut it into sections, soak it in water (too salty, reduce the heavy flavor), add appropriate amount of low oil into the pan, add ginger and garlic, saute the bottom of the pan, then add the processed pickled cabbage, stir fry for a few times, add cooking wine and sugar, note: Don't put salt first, because pickled cabbage is salty. Add water, then pour in the fried fish bones, and bring to a boil over high heat to let the hydrochloric acid taste of pickled cabbage and the delicious taste of fish bones jump out, haha. (Boil for about 5 minutes) Adjust the taste, and put the fish bones and pickled cabbage into the pot
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Now is the time to process the fish fillets~the soup base is boiled over high heat.(The main thing to note here is: Be sure to wait until the water boils, and the heat must be strong, so that the meat of the fish fillets will be tender.) Pour the fish fillets into the pot, and be careful not to stir the fish fillets with a shovel. This is very important. Use the strength of the handle of the pot to stir the fish fillets~(This is also a small trick, hehe) It is not easy to escape the flavor of the fish fillets, and it is not easy to break~, turn off the heat after it is boiled. Carefully take out the fish slices and soup and place them on top of the pickled cabbage,
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The last step of flavor, color, and aroma is here ~ Pour the juice ~ One garlic, two spicy, three sesame, and four fragrant,(the aroma is reunited), sprinkle the minced garlic on the fish meat. This time, the oil should be slightly more oil. Put the oil in the pot, boil the oil to about 80 degrees, pour appropriate amount of juice on the minced garlic, then sprinkle in the chili slices, and pour out the spicy taste for the second time.
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Then add chopped green onion and a few pepper pepper, sprinkle with some pepper powder, and (according to your own taste or not) the finished product is ready. Finally, the most important thing is, stew, stew, stew the delicious food ~8
Warm reminder: The packaged cabbage was flavored, but it was dirty, and the taste was not very good. At that time, the cabbage I packed was washed several times, and then the taste was adjusted by myself. It was still the kind of pickled cabbage that the vegetable market called it made after processing it itself. The taste is pure., 2: Because it is common use, you don't need a lot of oil to slide the fish slices like hotels, which is troublesome and wasteful, and you don't need raw flour to feel that the meat is tender. That's wrong, which will affect the taste of the fish itself.9
1: When making this dish, the salt should be moderate because of the pickled cabbage. Salt is also found in pickled fish, so this is also important. 2: Why do I specifically use rapeseed oil here? Rapeseed oil food has high nutritional value and there are many kinds of cuisines. Whether steamed, stewed, stewed, stewed or fried, rapeseed oil has a strong flavor and rich nutrients. Rapeseed oil [green oil] also has high dietary nutritional value. Good effect of removing fishy smell and increasing aroma ~