fish with Chinese sauerkraut
By AmayaLabadie
Yesterday, I made several kung fu dishes during the Mid-Autumn Festival: chicken stewed with dried tea tree, pork braised with Pu 'er tea, and fish with pickled cabbage. Among them, this pickled cabbage fish is the most delicious. The fish is very tender and the soup is very delicious!
Recipe Recommendations
- grass carp 1000 grams
- sauerkraut appropriate amount
- salt appropriate amount
- starch appropriate amount
- pepper appropriate amount
- chili appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- bean paste appropriate amount
- sour and salty
- cook
- half an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
1000 grams of grass carp.
2
The prepared fish is divided into fish bones and fish slices (if it is troublesome to slice it yourself, just the fish hawker handle it).
3
First, I used submerged fish dressing and egg white to drown the fish. I used this pickled cabbage fish dressing package, which contained submerged fish dressing, seasonings, sauces and pickled cabbage (if the pickled cabbage is not sour enough, you need to add your own acid taste to correct it). You can also mix it yourself.
4
Flooded fish seasoning: salt, starch, pepper seasoning: pepper, ginger, garlic, bean paste.
5
Pour in the egg white.
6
Grasp evenly with your hands.
7
Let it marinate for a while.
8
Put oil in a hot pot and stir-fry the pickled cabbage buns until the aroma is fragrant.
9
Add the dressing and continue to fry for 2 minutes.
10
Stir fry the ingredients and add 1 liter of boiling water to boil.
11
First put the fish bones into the pan and cook them into stock.
12
Then add the submerged fish slices in one piece.
13
Use chopsticks to quickly disperse and cook for 3 minutes, add salt to taste.
14
stir-fried peppers and pepper oil.
15
Finally, fill the bowl and spread with chives and coriander, and add hot pepper and pepper oil.