Fish with Chinese sauerkraut is a Sichuan dish that many people like to order when they go out to restaurants. Its taste is spicy, but it costs a lot to eat pickled fish in restaurants, so try to cook it at home like me!

I used the score given to me by my chef friend. I still remember my chef friend telling me that the most important thing in cooking pickled fish is to master these two skills. As long as you learn them, the dishes you cook will not taste worse than those in restaurants. On the contrary, if you don't even know these two skills, your pickled fish must be terrible.

Let's share a recipe tutorial with you.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: grass carp 1, sauerkraut, understanding, starch, egg, dried pepper, pepper, onion, ginger, garlic, coriander, salt, monosodium glutamate and pepper.

Production steps:

1, grass carp must be cleaned, gills, scales, internal organs and fish teeth should be handled well, and then fish meat and fish bones should be separated and chopped into sections. If the fish head breaks directly from the middle, it will split in two.

2. Slice the fish with a blade, and be careful not to be too thick, otherwise it will not only taste bad, but also be more difficult to taste. If you cut the fishbone into pieces. Then put the fish bones and fish meat into a basin for pickling, add salt and cooking wine, stir evenly, wash after ten minutes, and control the water content.

3, and then pay attention to these two tips, the first is to add a proper amount of starch to the fish bones, and the second is to add an egg white to the fish, then grab it evenly and let it stand for ten minutes. In this process, other components can be processed. Cut sauerkraut, onion, ginger, garlic and pepper into small pieces, pepper, shallot and coriander into small pieces.

4. First, fry the fish bones in hot oil until they are golden on both sides, and then take them out directly. Then, add oil to another pot, add sauerkraut and stir-fry until fragrant, and then stir-fry the meat, onion, ginger and garlic slightly. Then turn the fish bones over and stir fry, add water, boil, take the ingredients out of the pot and put them at the bottom of the plate.

5. Add seasoning to taste, then put the fish in a small fire and boil it for half a minute to one minute depending on the thickness, then remove it and put it on the fish bones. Finally, just add some oil to the pot, add pepper, pepper and coriander to decorate the fragrance and pour it into the pot, and the dishes will be all ready.