Fish with Chinese sauerkraut is the representative of Chongqing Jianghu cuisine. Mostly grass carp, with pickles and other raw materials, using unique cooking methods, deeply loved by diners.

Fish with Chinese sauerkraut is sour and delicious, fragrant and delicious, and rich in nutrition.

Name of dish: fish with Chinese sauerkraut

Ingredients: grass carp

Accessories: sauerkraut, vermicelli, green bamboo shoots, fungus, bean sprouts, etc.

Ingredients: soaked ginger rice, ginger and garlic rice, yellow light Chili sauce, pepper, etc.

Seasoning: salt, monosodium glutamate, sugar, pepper water, white vinegar, etc.

manufacturing process

1 After the grass carp is cleaned, take it out, cut the fish head and bones into pieces, cut the fish into chunks with the thickness of one yuan coin, mix well with salt, pepper, cooking wine and egg white, and pour in starch to taste.

2。 Slice pickled cabbage, slice green bamboo shoots, soak Kamikiri rice with ginger, and slice pepper as shown in the figure.

Boil water in a pot, add a little salt, and add vermicelli, green bamboo shoots, fungus, etc. Take it out after boiling and put it at the bottom of the plate.

4. Heat oil in the pot, add ginger and garlic rice, soaked ginger rice, pepper festival and pickled cabbage, then add fish head and bones, stir fry and add water (add fresh soup if possible) to boil over high fire.

Boil for about three minutes, add salt, chicken essence, pepper water and sugar to taste. When the soup thickens, take it out and put it at the bottom of the plate.

6 Put the coded fish fillets into the pot, simmer until cut off, remove and cover the soup, and then pour the soup.

Sprinkle with minced garlic, drizzle with hot oil and sprinkle with chopped green onion.

knack for cooking

1 Use some salt for fish fillets, and then wash them with water after removing fishy smell, so that the fish fillets are whiter.

Cooking the fish head and bones in the pot first can make the umami taste of the fish blend into the soup as much as possible and make the soup more delicious.

Sauerkraut and wild pepper should be fragrant and sour, and then mixed with broth.

This dish is a combination of vegetable and soup, so the amount of ingredients is relatively large, not too much soup.