Sauerkraut fish is a fresh spicy authentic Sichuan cuisine, this dish of fish is very fresh, a little fishy, is because of the sauerkraut will be removed, the following to introduce you to a few of its practices.
Practice one
Materials
Dry red chili pepper 5g, the right amount of pepper, grass carp 1 about 650g, 300g of sauerkraut, cilantro 2, 2 small green onions, ginger 1 small section, garlic 2, pickled peppers 6, 2 teaspoons of salt, 10ml of white wine, 80ml of peanut oil.
Practice
1, lowering the fire with cleaned up, can also be directly ask the fish seller to help clean. Wash up the big bones, fish meat slices, fish bones cut small sections, fish head chopped in half.
2, and then prepare the appropriate amount of salt and white wine will be handled by the fish slices scratched marinated for about 10 minutes.
3, wash the other materials, sauerkraut diagonally cut into small pieces, cilantro and green onion cut into small sections of about 1cm, ginger cut into julienne strips, garlic patted flat and chopped, dried chili peppers and pickled peppers to cut the head and cut in half, peppercorns do not need to cut.
4, hot pan, oil 30ml heat, put ginger and pickled pepper stir fry, put the fish head and tail fry.
5, pour in sauerkraut stir fry for half a minute, add three bowls of water about 600ml, cover and boil into the fish bone.
6, until the soup boiled to milky white, in addition to the soup, all other fish to a large bowl.
7, continue to boil the pot of soup, put the fish slices scalded, fish up and spread on the surface of the bowl, the soup is also poured into the bowl, sprinkle parsley and green onion.
8, the pot of oil 50ml heat, put the garlic cloves burst incense, put the dried chili peppers and peppercorns, turn on the heat slowly stirred out the red oil, evenly poured on the surface of the pickled fish can be.
Practice two
Materials
Grass carp 1200g, Sichuan sauerkraut 400g, green onion, ginger, garlic, dried red chili, pepper, wild pepper, red pepper, coriander, cooking wine, pepper, water starch, egg white, salt, sugar, chicken essence, green onions, pepper, each moderate.
Practice
1, fresh grass carp a tail, slaughtered and cleaned; Sichuan pickles rinsed and cut into small sections.
2, will be the head of the fish, pick bone, take down both sides of the net fish meat, fish head from the center slice.
3, the fish bone chopped into 2cm segments, fish meat along the direction of the fish tail diagonal knife blade into a butterfly slice with the knife.
4, the sliced fish into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), water starch to catch the flavor.
5, the pot is hot, add oil, put pepper, dry red chili, popping onion, ginger and garlic, then add wild peppers and red bell peppers, sautéing the flavor.
6, down into the Sichuan pickles stir-fry, add a little wine, sugar, add enough water.
7, into the fish head and fish bones, large fire boil, skimming foam, cooking about 10 minutes, add chicken essence.
8, adjust to micro-fire, a piece of fish slices into the pot, open medium heat and boil again, see the fish slices become white can be poured into the pot, the surface sprinkled with scallion segments and small scallion segments.
9, frying pan add the right amount of oil, warm oil to add dry red chili, garlic, pepper and pepper.
Fry until the dry red pepper becomes crispy, pour on the surface of the good pickled fish while hot.