fish with Chinese sauerkraut
Pickled fish belongs to Sichuan cuisine, and Sichuan cuisine enjoys the reputation of "one dish, one flavor". This is the home version of the simple practice. Not authentic but delicious.
Recipe Recommendations
- fish a
- sauerkraut a
- chili powder appropriate amount
- octagonal appropriate amount
- pepper powder appropriate amount
- dried chili appropriate amount
- hot and sour
- cook
- an hour
- simple
Steps for fish with Chinese sauerkraut
1
Remove the fish into four pieces, split the bones in half, and leave the fish meat first without cutting it open
2
Put oil in the pan, depending on your own oil consumption. Stir fry the third ingredient until fragrant, add the pickled cabbage and continue to fry for a while.
3
Add the fish head, stir-fry and dip in oil
4
Add salt and simmer with water. Don't put too much salt first, and you can't leave it alone. If you don't put it in, the fish head will have no taste
5
When stewing fish, cut the fish pieces into strips and rub them clean with salt. The purpose of washing is to keep the fish pieces fresh. Marinate with salt, pepper, and cooking oil.
6
Cook the fish soup for 40 minutes, and it will become more intense if it takes longer. Put the fish head bones in a basin. Put some MSG in the soup. Don't put it if you don't like it.
7
Put the fish into the pan and cook it
8
After serving in a basin, sprinkle with pepper powder, chili powder, and chives. You can also use coriander
9
Heat the oil, smoke, leave it off the fire, count to three seconds, and pour it on.fish with Chinese sauerkraut Make Tips
1. Choose fish with plenty of meat and few bones, such as grass carp, bighead carp, or snakehead.
2. Use the same amount of salt as you normally would, but split it into two parts: put half when stewing the fish head and half when marinating the fish.
3. If you find it too greasy, you can skip the step of pouring hot oil, but it adds fragrance. Do not throw away the remaining sauce; it is excellent for cooking noodles.