Picture of fish with Chinese sauerkraut
600g of snakehead, 0/00g of sauerkraut/kloc-0, 25g of pickled pepper, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of cooking wine, 0g of broth10g, and 50g of cooked vegetable oil.
manufacturing process
Cut the fish into three parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar to the pot.
trait
Sichuan home-cooked dish. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread, and the cooked dish is tender and tender.
Method 2
Main ingredients:
Carp 1 (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
Production process:
1. carp scales, gills, laparotomy, internal organs, clean, take off two fish fillets with a knife, split the fish head, and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Fish with Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.
Method 3
Main materials and auxiliary materials
Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g. 50g, 3g pepper, cooking wine 15g, pepper1g.
Cooking method
Production steps (14 sheets)
1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head, and cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.
2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot.
4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.
Method 4
1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.
Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.
3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.
Steps:
Boiled fish with Chinese sauerkraut and Chili
1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillet into half a centimeter with a knife.
2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections.
3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.
Method 5
Cooking material
Boiled fish with Chinese sauerkraut and Chili
Ingredients: mandarin fish maw (840g), pickled fish seasoning package (1 package), pickles (500g), pepper (2 tablespoons), ginger (5 slices) and onion (1 root).
Marinade: egg white (1), salt (1/3 tablespoons), cooking wine (2 tablespoons).
Seasoning: oil (3 tbsp), sugar (1/3 tbsp).
culinary skill
1. Wash mandarin fish, boneless, and diagonally cut into pieces along the grain; Cut onion into sections and ginger into filaments.
2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and shredded onion, mix well, and marinate for 15 minutes to taste.
3. Wash the sauerkraut and cut it diagonally into strips.
4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper on low heat, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows.
5. Pour in the seasoning bag of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it with high fire and boil it, and stew it on low heat 15 minutes.
6. Add 1/3 tablespoons of sugar to taste, pour in the pickled pomfret slices and mix well. Cook the fish fillets over high heat until they are cooked, and serve.
Method 6
Ingredients: 500g net fish, a new bag of Sichuan pickles (you can add more if you like), 2 small pieces of garlic soaked in Sichuan ginger 10g pickled pepper 10g chopped pickled pepper 10G chopped.
Accessories: salt, chicken essence, sugar, cooking wine, starch, white pepper, egg white 1, dried pepper 7-8, edible oil.
1. Dry the clean fish with kitchen paper, cut it into 5MM thick slices with an inclined blade, put it in a big bowl, pour cooking wine and a little salt, gently stir the surface of the fish in one direction to make it sticky (the amount of salt is not much, you can taste the taste of miscellaneous fish, it is salty, but you can't help but add salt), and marinate it a little.
Bean fruit net fish with Chinese sauerkraut
2. Rinse Sichuan food with clear water, squeeze out the water and cut it into slightly thick silk for later use. 3. Marinated fish, add dry starch, stir well, add an egg white, stir well, don't have a piece of egg white.
4. Stir-fry hot oil. Insert a chopstick into the oil pan and see many small bubbles coming out of the chopstick head. The oil temperature will be fine at this time.
Put the fish fillets in, slowly, piece by piece, not much at a time. When you see the fish fillet slowly changing color, push the fish fillet slowly with the hedge and take it out when the fish turns white. It must be fried with a small fire. According to my method, it will be very safe and will not leak oil. Don't worry!
5. Take out the fried fish fillets for later use, leave a little oil in the oil pan, heat it, pour in Jiang Mo, stir-fry minced garlic, add pickled peppers, stir-fry wild peppers until the oil turns red, add kimchi, stir-fry, and pour in broth or water, not too much, as long as the kimchi has just passed.
6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste.
7. Don't cook it for too long, season it and put it in a big pot.
8. Prepare a little minced garlic, sprinkle it into a pot, prepare oil in an oil pan, add chopped dried peppers, stir-fry until they are reddish brown, and pour Chili oil on the minced garlic, and the fragrance suddenly overflows.
Method 7
Ingredients: carp 1.
Accessories: sauerkraut 100g wild pepper 20g ginger slices 10g garlic 20g egg white 1.
Seasoning: starch 10g cooking wine, 2 teaspoons salt, a little chicken essence, a little sugar 1 teaspoon pepper.
Exercise:
1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use;
2. After slicing the fish fillets, grab the fish fillets and fish fillets with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and a proper amount of salt respectively, and marinate for 15 minutes;
3. Dry the sauerkraut by hand, cut it into filaments for later use, and chop the wild pepper;
4. Pour a little more oil into the pot than cooking, heat it to 70%, then add pepper and dried pepper, add star anise, garlic, ginger and pickled pepper, and stir fry with the cut sauerkraut;
5. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil;
6. Put the fish head and fish in the fire and cook for 10 minutes, so as to make them tasty. When cooked, the soup will turn white.
7. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. When the fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them in a deep plate, and pour a little hot oil on the fillets.
Taste: sour and delicious, fresh and tender meat.
Method 8
Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water).
Exercise:
Grass carp fish with Chinese sauerkraut
1. Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water);
2. Wash, bone and slice the killed fish. Slice the fish skin under the slice downward, obliquely cut into fillets with a thickness of about 0.5 cm, and cut the fish steak into slices with a length of about 5 cm;
3. Wash the sauerkraut, wring out the water, and cut it into sections for later use;
4. Mix the fish fillets with cooking wine, starch, egg white and salt;
5. Mix the fish fillets and marinate for 15 minutes;
6. Heat oil in a wok, add ginger slices, garlic slices and pickled peppers and saute until fragrant;
7. Add the chopped sauerkraut and stir fry for 3 minutes;
8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook for 10 minute to cook the umami flavor;
9. Put the sauerkraut into the bowl for use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from being cooked easily;
10. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. After the fish fillets become discolored, season them with salt, sugar, chicken essence and pepper, and serve out a deep dish. Sprinkle a little pepper oil on the fish fillets.
Tips:
1. I usually use grass carp as pickled fish. The meat is fresh and tender, and snakehead is also a good choice.
2. Vegetables such as vermicelli, bean sprouts and Flammulina velutipes can be added to the pickled fish soup; You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot.
3. You can also serve the fish fillets directly without sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered.
Exercise 8:
Like boiled fish, pickled fish is the most delicious way to eat. The practice of these two kinds of fish is actually very simple, and the requirements for fish are not high. As long as the ingredients are ready, the fish will be particularly delicious.
Raw materials: grass carp 1 strip (1 kg and a half -2 kg is appropriate), Sichuan sauerkraut (pickled vegetables) 150g, Flammulina velutipes 100g, Pixian bean paste 20g, ginger 20g, garlic 5 petals, and egg white 1 00g.
Exercise:
Step Diagram (5 sheets)
1. Slice the fillets and cut the fillets into sections. Fish fillets and fish fillets are marinated with egg white, cooking wine, starch and salt for 20 minutes.
2. Squeeze out the water in the sauerkraut and cut it into shreds. There are also pickled peppers and Flammulina velutipes washed and cut into sections;
3. Slice ginger and chop garlic;
4, the pot is hot, pour a little oil, saute ginger slices, garlic paste and Pixian bean paste;
5. Stir the shredded sauerkraut evenly;
6. Pour enough boiling water into the pot (the amount of water should not exceed all fish fillets and other materials);
7. After the water is boiled, pour in the fish head and fish chops and cook for about 10 minute;
8. Lower Flammulina velutipes segment;
9. Then clip the marinated fish slices into the pot one by one, and then disperse them with chopsticks;
10, cook until all the fillets change color, add a little salt and pepper and stir well.
Method 9
Materials:
Fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g and fresh soup/kloc-5g.
Exercise:
1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut off two pieces of fish with a blade, split the fish head and cut the fish bones into pieces.
1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.
2. light the pot. When the oil is heated to 50%, add garlic cloves, ginger slices and pepper particles to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim off the floating foam, add cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, and stir well to wrap the fillets with a layer of egg white. Then shake the fillets gradually and put them into the boiled fish soup pot.
4. Put the fire in another pot. When the oil is heated to 50%, stir-fry the chopped peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to taste, and then pour it into the soup bowl.
note:
1. Only fresh grass carp can be used for soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, gouged out on both sides, cut diagonally into two pieces, and aligned when entering the soup bowl.
2, the whole fish should not be fried hard, you can go to the oil. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.
Method 10
Boiled fish with Chinese sauerkraut and Chili
Material: snakehead; Pickled sauerkraut; Pickled pepper; Onions; Garlic; Dried red pepper; Ginger; Zanthoxylum bungeanum; Egg white; Chicken soup; Cooking wine; Salt; Sugar; Ginger powder;
Practice and steps of pickled fish
1 reference materials.
Slice the fish into thin slices, add proper amount of cooking wine, ginger powder and egg white, grab it evenly and marinate it for about 20 minutes. Cut sauerkraut, pickled pepper and dried pepper into small pieces, and slice ginger and garlic. Put a proper amount of oil in the pot, saute garlic slices, ginger slices and pepper, add dried pepper, pickled cabbage and pickled pepper and stir fry together to make the taste of pickled cabbage. Put chicken soup and season with salt and sugar. After the fire boils, put in the fish fillets and gently slide them away. When the fish fillets are cooked, they can be cooked and sprinkled with chopped green onion.
3 Cooking Notes: 1. Fish fillets must be evenly caught with egg white to be fresh and tender. Avoid starch, otherwise the boiled soup will become turbid; 2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and fillets; 3. Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until the flavor overflows, and immediately pour them on the prepared fish noodle soup, so that the flavor of pickled peppers can be quickly integrated into the soup and the appearance of the soup can be ensured.
Fish with pickled vegetables make soup with fresh fish and kimchi, which is named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom.
5 prompt: 1. There are pickled cabbage seasoning packets in the supermarket. When they are cooked with pickles and mandarin fish, they become pickled fish. Because the seasoning package itself has a taste, you need to taste it before seasoning it. 2. It is recommended to buy Chaozhou pickles with golden color, crisp and tender meat and salty taste, or choose ordinary sauerkraut to serve on the table, which can be selected according to personal taste. Don't cut the fish fillets too thick, otherwise they won't be cooked thoroughly. Adding egg white during curing can make the cooked fish fillets more delicious and tender.
4. Slicing method of fish fillets: firstly, remove the fishbone to keep the fish, and then obliquely cut along the fish tail direction to slice the fish; Irreversible texture sliced fish, otherwise the cooked fillets will be broken and not delicious. 5. Fish fillets can't be cut too thick, egg whites can't be added, and starch can only be put in one teaspoon. When tasting fish fillets, it is best not to touch your hands and don't put too much cooking wine. Two teaspoons is enough. 6. Cook the fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. 7. You can also use the suggested fish bones to make soup, which is more delicious than chicken soup.
Method eleven
1. After the grass carp is cleaned, make a knife on one side and the head and tail of the fish and slice the fish;
2. Fishbone ribs. When you cut the fish, you can cut it obliquely downward and break it off one by one, so that you can cut bigger fish fillets. Marinate fish fillets with half a teaspoon of salt, 1 teaspoon of white pepper, 2 tablespoons of yellow wine, 1 teaspoon of starch and 1 teaspoon of egg white for later use.
3. Stir-fry the pepper, ginger, garlic and soaked rice pepper in a hot pot, and add the cut sauerkraut and stir-fry for 3 minutes;
4. Add fish heads and bones, cook some yellow wine and stir fry together, so that the soup will be whiter and more fragrant;
5. After adding enough water, transfer to a big tile pot, bring to a boil, and continue to cook for 15 minutes;
6. Keep a large fire, put the submerged fillets into the pot one by one, do not stir, and keep the fillets intact;
7. After all the fish fillets are put into the pot for 2 minutes, add pepper, chicken essence and chopped green onion to taste, and you're done.
Method 12
Material: 1.5kg snakehead; One material of pickled fish (including pickled fish bag, pickled vegetable bag and seasoning bag); Cooking wine; Tofu; Bean sprouts; Vermicelli;
Practice and steps of pickled fish
1. Prepare materials;
2. Wash 1.5kg snakehead by laparotomy, slice it, add 1 bag of pickled fish and a proper amount of cooking wine, and wipe it evenly for later use;
3. Cook the fish head for one minute, then add other fish fillets and cook for 3-5 minutes;
4. Put the seasoning package 1 into the pot to boil the cloud and then take it out. You can also add tofu, bean sprouts and vermicelli before cooking.
Small coup:
Fish bones and fillets should be cooked separately to avoid undercooking them;
The fish that makes pickled fish is preferably freshwater fish, and the meat will taste better;
Fish fillets are fragile, so be careful in the soup. Dispel it gently with chopsticks, don't stir fry hard. You can cook the fillets until they change color. It's almost the same when you see the color change After a long time, the meat will not taste good.