Sauerkraut is a popular food in the north, and it is mainly pickled with Chinese cabbage. Sauerkraut has high nutritional value and is rich in dietary fiber, organic acids, protein, amino acids and some minerals. The organic acids in sauerkraut are mostly lactic acid, which can promote the absorption of iron by human body and increase our appetite. To sum up, eating pickled fish in daily life is good for your health.
Required ingredients
Grass carp, salt, pepper, egg white, sweet potato starch, rapeseed oil, lard, ginger, garlic, special sauce, white vinegar, chopped green onion, white sesame, pepper and dried pepper.
Practice steps
1. First, prepare a grass carp weighing about 2 kg, clean it, cut the fish from the tail, slice the fish along the fish ridge, then remove the belly bone, chop the fish bone, head, etc. Cut it into small pieces, clean it, and then push and pull the oblique knife to slice all the fish. When slicing, it can be slightly thicker and not fragile.
2. The following is the key step. Add a little more salt to the fish fillet, grab it directly, grab it for a while, and it will stick. The reason why pickled fish tastes fishy is that most of them have not done this. Then add water to wash it several times. After washing several times, control the water to dry. The taste of the code is simple. Add some salt and pepper and mix well. If possible, add an egg white and mix well again.
3, the fish wants to eat tender, it is best to use sweet potato starch, dilute with a small amount of water, and grab it into a paste with the fish fillets. Put oil in a hot pot, first fry the fish bones in the pot, and the fried fish bones will be fragrant when cooked. Turn it over and fry it. Fry until both sides are golden, and then take out the pan for later use. Put rapeseed oil in the pot, put a piece of lard, heat it, and add the special sauce for pickled fish with minced ginger and garlic. If not, you can also use pickled pepper and yellow pepper sauce instead.
4. Stir-fry the sauce, pour in the sauerkraut, continue to stir fry over high fire, and then pour in the fried fish bones. If you want the soup to be thick and fragrant, you must add boiling water here. Season with salt, deodorize pepper, and add appropriate amount of white vinegar to increase acidity. Then cook for 3-5 minutes on medium heat until the soup thickens and tastes fresh.
5. First pick up the fish bones and sauerkraut and put them at the bottom of the bowl, then turn the pot to the minimum fire, and sprinkle the coded fish fillets in the pot. Don't turn over the fish fillets in the pan at once. After the fish fillets change color and solidify, slowly push the spoon and cook for about half a minute. Then pour the soup into the pot and add some chopped green onion and white sesame seeds. Then put oil in the pot, heat it, add pepper and dried Chili, stir-fry and pour it into a bowl, and a pickled fish will be ready.