Fish with Chinese sauerkraut ... zero failure and tender.

Sauced fish ... zero failure, fresh and tender?

Pick a happy and lively single grass carp, no mortgage car loan. The best is only about 3 kg. The fish of this weight is not old, and there are quite a lot of fillets. Small fish fillets, not many fish fillets. Fish weighing more than 3 kg will be older and taste worse. Fish fillets should be thinner, about 3 mm thick. I can't ask the fish killer to help me. My fisherman will give him a flower, and the slice is in place! It's a pity that such a happy fish was broken down into pickled fish. I ate two bowls of rice with tears in my eyes!

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I will put the fish head and bones in the refrigerator. Next time, I will add tender tofu to make fish head tofu soup, and the fish fillets will be made with pickled fish alone, because adding fish head and fish bones will make the taste weak. I like to cook fish heads and bones together. First remove the gills, wash them, marinate them with ginger and onion water and appropriate amount of salt, and fry them until they are slightly yellow. Rub the fillets gently under the tap to wash off the fishy mucus. The more transparent the fillets, the better. Then soak them in water for about 5 minutes to fully absorb water. The step of washing and soaking fish fillets is very important, which directly affects the elastic taste of fish fillets! Otherwise ... this is just the beginning of failure. Don't underestimate the fish with Chinese sauerkraut. If it is not cooked well, it will smell fishy. Salted fish soup is not delicious, and it wastes money and ingredients. If you do it like me, you will never fail as long as you do it step by step!

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Take out the soaked fillets and remember not to squeeze them too dry. Just put the fillets in the bowl, at the bottom of the bowl, and don't put water in it. Fish fillets without water will be old and smell like firewood. Put about 15g of beer, add some salt, a little chicken essence, 2g of pepper, put some Jiang Mo to deodorize, and put a few drops of sesame oil! At this time, stir the fish fillet mucus clockwise first, so that the flavor of seasoning is evenly distributed on each fish fillet. Put an egg white bag to lock the water. Egg white is like a woman's skin care product. If the water is not locked, the skin will be dry and inelastic. Then add 5 grams of raw powder or tender meat powder and stir for several times to wrap the flavor of the seasoning without losing it. Raw flour is to increase the smooth and tender taste of fish fillets, but not too much. Too much flour tastes greasy and soup is sticky, so be moderate! Finally, stir the fillets clockwise by hand until they are sticky and wet, which is the best. Too dry or too wet is not good. Dried fish fillets are greasy to eat, and when they are wet, they will not hang on to the seasoning, which will easily muddy the soup and make the meat old! Many recipes for pickled fish sent by kitchen friends do not include the steps of seasoning and mixing fillets. If you put the egg white and raw flour first, then add the seasoning, and then put the seasoning into the soup, the taste will be very different. Why is the same fish, others cooked delicious, but yours tastes bad, and others didn't pass on the key technology to you, haha! ! Pickling time, let stand 15 minutes! Prepare other seasonings at this time! Warning! Do not mix the fillets at this step. Mixing fish fillets is gentle, you should know how to cherish fish, not cruel!

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Put oil in the pot, heat it for 8 layers, add onion, ginger, garlic and a dozen peppers, or add a few pickled peppers or pickled radishes to remove fishy smell and increase freshness. Stir-fry the washed and cut sauerkraut twice, or the soup will be very astringent. Then put water, put a few kilograms of water when the fish has a few kilograms! Too much water tastes weak, and without it, there is no soup! Boil the water to see if it is salty enough. I can't grasp it myself. Put some salt in it. Add a little chicken essence to make the soup refreshing. If you put the fish head and bones in this step, put them down now.

Cook the soup for another 3 minutes, so that the sauerkraut is fully cooked. When cooked, take it out of the colander and enlarge the bowl.

Prepare the fish fillets in the pot. Don't cook too much soup, and don't cook it all the time. Put the fish fillets in the soup, it's fast and handsome! Don't put it down slowly in front of you and cook it slowly in the back. Remember to open the wrapped fillets and don't be lazy. Only when it is cooked will it be beautiful. Don't stir before 30 seconds, so as not to muddy the soup. After 30 seconds, you can gently push it with a spoon. Cook the fillets for 50 seconds. If you don't master it well, you will be familiar with it. Don't be afraid of being unfamiliar. Don't blame me for not telling you when they are ripe. Take out the fish fillets, pour the soup into the sauerkraut bowl, and put the fish fillets on it. We should not only make it delicious, but also make it beautiful. If you like something heavier, you can put dried pepper, a little pepper, minced garlic, sesame seeds and so on. Put it on top, stir it at will, and then pour a spoonful of 9 layers of hot oil. Garnish with shallots and coriander. I don't like too much oil because I want soup! I'll just decorate it with some green and red peppers! Such delicious fish with Chinese sauerkraut is ready. Warning again! Don't stir the fish fillets in the pot, and don't muddy the soup. If you are afraid of being unfamiliar, you can gently push it with the back of the spoon! Finally, it is recommended that the soup be golden. When cooking soup and frying sauerkraut, you can add Huangnan melon paste if you like it is not spicy, and add lantern pepper sauce if you like it spicy. Personally, I think it is best to like the original without adding anything! I added pumpkin puree for the shooting effect.

When I cook this pickled fish, the whole family, old and young, will eat every drop of water. Whenever I look at my parents, children's wives and eat with a smile on their faces, I feel very happy. In life, nothing is happier than a happy meal for the whole family. If so, it's because your cooking is not delicious, and your family happily says it's delicious?

The same is true of the unpalatable pickled fish, and the delicious pickled fish is one in a million. A little wordy, I hope everyone will praise it.

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Did you fail in your study?

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skill

1 ? Wash the fillets lightly and soak them for 5 minutes to absorb water!

2 ? The curing time must be about 15 minutes to taste!

3 ? The cooking time of fish must be kept at about 50 seconds. Try not to stir the fish in the pot, it will not only muddy the soup, but also spoil the fillets! Fish fillets cook easily!

4 ? It is not recommended to add too many accessories to pickled fish, such as bean sprouts, thousands of pieces, which will make the taste of fish fillets weak and the taste will not be very rich and delicious! Personally, I think sauerkraut is enough