Materials?

Grass carp is 4-5 kg each.

Zanthoxylum bungeanum

2 pieces of sauerkraut

Proper amount of cooking wine

Proper amount of salt

A small bag of pickled peppers

Appropriate amount of pepper

2 egg whites

Appropriate amount of white sugar

Red chili pepper moderate amount

Jiang Mo moderate amount

Appropriate amount of garlic

Appropriate amount of corn oil

Home-cooked fish with Chinese sauerkraut?

Preparation: Grass carp, weighing about 4-5 kg, should be killed by fishmongers when buying fish (Figure 1). The fish head should be opened on both sides, and the fish bones should be cut into sections. You said that they would know how to kill the boiled fish. It is best to let them remove the black film from the fish belly, otherwise they will scrape it off when they come back.

Ingredients: Diced sauerkraut (Figure 2), garlic, Jiang Mo, chopped coriander, green pepper, red chili pepper section, pickled pepper (one yuan a pack is enough, and pickled pepper water is also reserved).

Slice the fish: both sides of the fish are dried, and the skin of the fish is padded with kitchen paper to prevent slipping. Cut the fish towards the fish tail and stick to the fishbone, so that the fillets will not spread when cooked. The method is shown in Figure 3.

In order not to slip when cutting fish slices, in addition to keeping the fish and chopping board dry, you can also ask the fishmonger to help peel the fish skin when buying fish, so that the fish slices are less stressful. Fish fillets should be tender. In addition to egg white starch and heat, knife skills are also very important, that is, to cut thin, complete and smooth fillets. Of course, your knife is sharper. Finally, the sliced fish fillets are washed with running water without blood foam, and the water is drained for later use.

Pickling: put a pot of fish head, bones and belly, add salt, a little pepper and cooking wine and mix well; Put the fish fillets in a pot, add salt, a little pepper and two egg whites. If you want to be more tender, you can add some thick starch water and mix well (if it is acceptable, you can add some chicken powder), as shown in Figure 4.

Marinate the fish heads and bones 15 minutes, add oil to the pan, fry the fish heads and bones and fish tails until golden brown on both sides, and put them on the pan for later use, as shown in Figure 5.

Saute half of Jiang Mo and garlic until fragrant, put as much oil as possible, pour in sauerkraut, stir-fry until fragrant, add pickled peppers and stir-fry, then pour in fried fish heads and bones, pour in pickled pepper water, add a lot of water, add 1/3 bowls of cooking wine, add the remaining half of ginger and garlic, and cover the lid, as shown in Figure 6.

Boil over high fire and simmer for about 20 minutes. Pay attention to adding water in the process, then add salt and chicken essence to taste. If you don't like chicken essence, you can add a little sugar instead. Pick up the fish and vegetables in the pot and put them in a big soup plate with finished products, leaving milk-white fish soup.

After the fish soup is boiled, pour the fish belly fillets together, immediately break them up with chopsticks, then turn off the fire immediately after the edge of the fish turns white, and quickly pick them up and spread them on the fish bone sauerkraut without waiting for the soup to boil, as shown in Figure 7.

After fishing for fish, re-fire to boil the soup and pour it into the finished plate until it is 78% full.

Spread the remaining minced Jiang Mo garlic and coriander on the surface of the fish, heat the pot, add a lot of oil, add pepper and red chili pepper when the oil temperature can make chopsticks bubble, fry for about 10 seconds (Figure 8), and immediately spray the whole pot evenly on the surface of the fish.

Add some coriander leaves to decorate, and then you can prepare several bowls of rice.