Boiled fish with Chinese sauerkraut and Chili
The recipe is bright, salty and spicy, tender and refreshing.
material
1 live carp (weighing about 900g), 100g pickled pepper, 35g pickled ginger, 50g garlic, 200g sauerkraut, 25g wild pepper, 500g fresh soup, 5g refined salt, 1.5g pepper, 3g monosodium glutamate, 50g cooking wine and a small amount of ginger onion.
working methods
1. Remove the head of carp in primary processing. Spine, then cut two pieces of meat with thorns into small corrugated pieces and season with ginger, onion, cooking wine and salt 15 minutes.
2. Soak the red pepper, soaked ginger, garlic and pepper all the way into rice grains, and replace the sauerkraut with small pieces for later use.
3. Put the pot on the fire, add the assimilation oil to heat it, and add the chopped pickled red pepper, pickled ginger, garlic and wild pepper all the way into the south incense to fry red.
4. Add sauerkraut and stir-fry until fragrant, intervene in fresh soup, and add fish head and spine 15 minutes or more.
5. Add salt, cooking wine, pepper, monosodium glutamate and fish pieces and cook for 3-5 minutes until the fish is just cooked. Pour in sesame oil and put it in a bowl.
Boiled fish with Chinese sauerkraut and Chili
material
Freshwater fish 1, pickled cabbage 1, pickled pepper 6, garlic 3, ginger 1, star anise 1, dried pepper 10, coriander 1, pickled fish material: egg white 1, pickled fish.
working methods
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. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.
3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.
4. Pour a little more oil into the pot than cooking, heat it to 70%, then put it into the pot of 1 semi-dried pepper, and add star anise, garlic, ginger, pickled pepper and sauerkraut to stir fry.
5. After the sauerkraut is sauteed, add clear water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.
6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached thoughtful suggestions).
7. Clean the pot, then pour in a little oil, heat it to 70%, add the other half of dried pepper and pour it on the cooked pickled fish. It is best to put two coriander.
skill
1. Freshwater fish is the best fish to make pickled fish, and its meat quality will be better.
2, the knife must be fast when cutting fish, it is best to sharpen the knife in advance, get twice the result with half the effort.
3. Adding egg white when curing fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid. If you have a good idea, please share it with me. And adding a little sugar, I think it will make the meat taste better.
4. Don't scald the fish fillets for too long. It's almost the same when you see discoloration. After a long time, the meat will not taste good.
The advantage of suggesting using casserole to mix vegetables is that some soup and sauerkraut are often left after eating. Buy a piece of tofu and cook it the next day. It is another good dish!
6. It is best to pour hot oil on pickled fish to make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step. It smells good.