Main Ingredients
1 fresh grass carp (about 1500g)
SupplementsHalf a fish pickle
5 or 6 pickled mountain peppers
A few millet peppers
A few green chili peppers
IngredientsSalt 1 tsp
Sugar 1 tsp
Maintaining wine in moderation
Pepper 1 tsp<
1 tbsp dry starch
1 egg white
green onion
3 tbsp salad oil
ginger
Sauerkraut Step by Step
1
Grass carp, sliced off two large fish fillets; (3 pounds or so of grass carp, the meat is the most tender, the best texture; a meal is not enough you can save a portion of it for something else, such as sesame seeds). (The meat is most tender and flavorful; if you can't finish it in one meal, you can save some for something else, such as sesame fish fillets)
2
And then slice off the big thorns in the belly of the fish fillet; (Don't worry about the other thorns, spit them out when you eat them. (If you can't read the grain, then the tail of the fish is on the left, the right hand knife, the blade of the knife diagonally toward the direction of the tail, the first blade to the skin of the fish do not cut off, the second blade to cut off, it is a double fillet; left-handed people on the contrary. If you slice the fish against the grain, the fish will surely be broken; the angle of the blade inclination determines the size of the fish fillet; the double fly can make the fish fillet bigger and reduce the loss of nutrients; the fish fillet does not have to be too thin, too thin easy to break.)
4
Cut fish fillets again rinsed with water, and drained and squeezed to remove water; (rinsing fish fillets can be effective in removing fishy, and the product is more white; rinsed before flavor must be squeezed to dry the water, you can use disinfectant towels or kitchen paper)
5
fillet in the marinade add salt, sugar, cooking wine, pepper and an egg white, hand grasp; ( egg white can also make the fish slices bright, tender; do not mix with chopsticks, otherwise the fish slices will be broken)
6
Finally add dry starch, hand scratched; (dry starch can also make the fish slices tender, be sure to scratch well, feel the hands sticky; to use sweet potato starch, also known as groundnut starch, can make the fish slices more tough, not easy to break)
7
Scratch well! , set aside to marinate; (If possible, try to marinate for a longer time.)
8
Chop the rest of the fish head and bones into pieces and rinse them with water as well; (Especially chop the fish head in order to cook out the nutrients of the fish head.) p>Wash the sauerkraut, cut into segments; (There are also recipes that say you should blanch the sauerkraut, celery intentionally tried, clean and assured is certain, but the sour flavor will be discounted, choose your own.)
11
Scallion and ginger cut into large pieces;
12
Millet peppers and green chili peppers cut diagonally into slices;
13
Start a frying pan, add 1 tablespoon of salad oil, hot pan and cool oil, down into the fish bones and fish head, stir frying over high heat adequately; (do not be afraid of frying and crumbling, intentionally crumbling is also possible, the part of the last is not to be, we just have to cook) out their nutrition.)
14
To fish bones and fish head are turning hundred, add 1/3 of the pickled cabbage, pickled peppers and onions and ginger, continue to stir-fry the flavor of the fire;
15
Add boiling water; (must be boiling water, water just under the pot is boiling, and is a thick white soup)
16
To beat off the floating froth; (the froth in the boiling bones and fish head out of impurities) and fish head out of the impurities, so do not be lazy)
17
Continue to cook on high heat for about 5, 6 minutes, the soup is more and more white and thick, at this time, fish out all the solids in the soup: fish bones, fish head, onions and ginger, sauerkraut, pickled peppers, only to stay in the soup;
18
Put in the rest of the 2/3 of the sauerkraut, and continue to cook on high heat to cook a rich sauerkraut flavor;
19
This is a good idea. p>
19
At this point, you can add the appropriate amount of salt and cooking wine, seasoning;
20
Strain out the sauerkraut, spread on the bottom of the container;
21
Next fish fillets: keep the fire high, the soup boiled; under the hand, slice by slice, fast, evenly spread in the pot; (their own photos, can not film the process of down the process of ha~) into the fish fillet, do not mess
22
When the soup in the pot slowly boils and the fish slices change color, you can turn off the heat;
23
Pour the soup and fish slices onto the container of sauerkraut, sprinkle with chili pepper flakes, and add some chopped scallions;
24
Another small pot, heat about 2 tablespoons of salad, and then add a few more slices of chili pepper. Heat about 2 tablespoons of oil until it smokes slightly, then pour it over the fish while it's still hot
.