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(1) Home-cooked fish with Chinese sauerkraut
Ingredients: grass carp or carp, preferably grass carp, 1.5 kg is better. One sauerkraut (I say one because sauerkraut made from kohlrabi is usually pickled one by one).
Steps:
1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.
2. Fish bones and fish heads are put together and marinated with salt and cooking wine, and fish fillets are marinated with salt and cooking wine separately 10 minutes or more. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.
3. put some oil after the hot pot, not too much, too much soup will get tired. Turn the wok with chopped green onion, garlic and ginger, add the marinated fish head, stir fry, add water, and add more water. If the fish bones are not cooked, add monosodium glutamate and homemade dried peppers. You can put more if you like spicy food. If you don't like spicy food, you can decorate it with a dried red pepper. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately (because salt has been added before pickling, and sauerkraut is also salty).
4. Put the fillets into the pot and take them out immediately after cooking. Don't overcook the fish fillets, they will not taste good.
5. Finally, add some chopped parsley and put it in a big soup pot, and it will be ok.
Features: The fish fillets are fresh and tender, and the soup is particularly delicious.
(2) Fried meat with celery
Ingredients: 2 or 3 celery and 2 lean meat. Two fresh red peppers.
Steps:
1. Choose dried celery, just cut off the leaf end and the old root end. Then cut into small pieces. Cut the lean meat into small pieces and the red pepper into small pieces.
2. Add more oil, garlic and ginger to the wok, add celery and red pepper slices, add salt and monosodium glutamate, and stir-fry until cooked. Be sure to stir-fry the celery and pepper thoroughly. Never add water. After cooking, plate it.
3. Add a little oil, add lean slices and a spoonful of soy sauce, stir fry, and then add the fried celery and pepper to stir fry together. And don't let water in. Cook the sliced meat right away. Don't fry the meat too hard.
4. In the whole process, the attention should be paid not to let anything go.
Features: this dish is full of color and flavor, and the celery tastes tender and smooth.
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