Method of production: 1. The head and spine of carp are removed after primary processing. Cut the fish into small pieces and taste with ginger, onion, cooking wine and salt for 15 minutes. 2. Chop the red pepper, ginger and garlic, and cut the sauerkraut into small pieces. After the cooking oil in the pot is heated, put the pepper, ginger and garlic in the pot and fry for a while, then stir-fry the sauerkraut together and add fresh soup. Add the fish head and bones and cook for more than 15 minutes. Add salt, cooking wine, pepper, monosodium glutamate and fish pieces and cook for 3-5 minutes. When the fish is just cooked, pour in sesame oil and serve.
Method 2
How to cook fish with Chinese sauerkraut
[Required materials]
Ingredients: sauerkraut, grass carp
Ingredients: mountain pepper, ginger, onion, garlic, dried pepper, pepper, Pixian watercress and sesame.
Seasoning: pepper, salt, salad oil, cornmeal.
[Cooking process]
Preparatory stage
1, grass carp or snakehead is generally better.
2, wash fish, pay attention to wash the black membrane in the abdominal cavity, cut off shark fins.
3. Separate the body from the head and cut the fish head in half. (Not suitable for cutting off)
4. Press the fish's body with your hand, and push it close to the upper edge of the fish's spine with the other hand, feeling the position of the fish bone, and adjust the direction of the knife in time to separate the head from the fish. (If you like to eat bones together, you can also ignore this step, but this method is not encouraged.)
5. Put the sliced fish horizontally, and slice them one by one with a knife along the direction from the fish tail to the fish head. Each slice is about 5-7 mm thick (it should be large but not small). (Note here! Don't turn it in the wrong direction, or the cooked fish fillets will break. )
6. Take an egg, pour it with your left and right hands, pour out the egg white and add half a bowl of water to the raw flour and stir for later use.
7. Cut the onion, ginger and garlic for later use.
8. Cut the fish bones into sections, put them into the basin together with the fish head, add salt and cooking wine and stir a little, then add the egg white and raw flour soup and mix well. (It is better to leave it for a while)
9. Sauerkraut .................. Cui Hua, serve sauerkraut. . . . A pack of two packs is ok. If you like, put more and cut into pieces.
10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.
put into the pot or pan and start cooking
1 1, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! When the oil is 60% hot, put the bean paste, garlic (granules) and ginger (granules) in, then put the mountain pepper and sauerkraut in the pot and turn it over. After the aroma overflows, put the fish head and bones. Then add water or broth to boil (cold water is preferred)
12, simmer for 5-7 minutes, then season with chicken essence and salt. Try using a small spoon to scoop a little soup. (slightly more chicken essence)
13, then use a colander to pick up the fish bones and sauerkraut and put them in the pot to be filled.
14, the fire makes the water boil again, then put the fish fillets into boiling water, and after the water boils again 10 seconds (it takes about 40 seconds for a family to be saved by fire), put all the soup and fish fillets into a basin filled with bones. (Note: It is not advisable to turn the fillets too much when cooking, so as to ensure the integrity of the fillets. )
15, then put the onion, pepper and sesame seeds on the surface.
16. Wash the pan, add about 1 2 of oil, add dried pepper and a little pepper, wait until the oil is hot, and pour the oil into the previous basin. Such a delicious pickled fish is ready.