Sauerkraut fish this classic home cooking, y popular favorite, sauerkraut crisp texture and fish with, make the whole dish taste as well as the value of a lot of enhancement, sauerkraut fish, whether it is fish or fish soup are particularly rich, every time I do sauerkraut fish on the table after the family ate all the fish, and even the fish soup will be drunk, visible sauerkraut fish where the charm of the sauerkraut fish, sauerkraut fish, you want to ensure that the fish is tender and smooth and not fragile, it needs to master the skills, do not put the fish directly into the pot, otherwise it is easy to do the opposite effect, the right way to get in place, the taste will be particularly good. The first thing you need to do is to get a good grasp of the skills, don't put the fish directly into the pot, otherwise it is easy to play the opposite role, the right way to get in place, the taste of pickled fish will be particularly good, the following I will be the pickled fish home practices detailed to share with you, you'll find that the practice is very simple, you want to eat it without having to go to the hotel.

Sauerkraut fish practice:

Spare ingredients: 1 grass carp, sauerkraut 255 grams, a little pepper, dry red pepper 1 small, 3 cloves of garlic, ginger 1, cooking wine 1 spoon, egg white 1;

Production process: the first step, a grass carp will be processed cleanly, the fish meat in the direction of the fish bone slice down, will be sliced into a slightly thinner slice of the head of the fish and the fish bone, respectively. chopped into pieces with the fish into cool water;

The second step, plus a little salt, gently scrub with your hands, rinse several times, control the water, and then re-add salt, white pepper, cornstarch, knocked into an egg white, plus a little cooking wine, stirring evenly;

The third step, frying pan with a little cooking oil, put onion, ginger and garlic stir-fried out of the flavor, and then put the fish head, fish bones and fish bones, and then the fish head, fish bones and fish bones. Then put the fish head, fish bones and sauerkraut stir-fry, almost 2 minutes time, in which to add enough boiling water;

The fourth step, to be the pot will boil, continue to cook for 20 minutes time, to see the state of the fish soup white, plus a bit of salt to taste, the fish head, fish bones and sauerkraut together in a large bowl, the soup in the pot to re-boil;

The fifth step, one by one piece of fish slices, cook until white The fish slices, cook until white immediately turn off the heat and serve, pepper and dry red pepper into the frying pan sautéed, poured on the fish slices can be.

Summary: pickled fish since it is said to be a home-cooked meal, that is, each family has its own unique way of doing things, authentic or not is not important, as long as the family ate happy, and I do every time with this method of pickled fish, will always be able to get a unanimous praise from the family, on the table after the family ate a mouthful of can't stop, the tender fish, crisp pickles, fresh fish soup, so that people just look at the appetite! Great open, for the treatment of fish, we mastered a good method, it can be easily dealt with, the fish is tender and firm, not easy to break, so the family will of course like to eat fish, so that for friends who like pickled fish, it is very recommended that you can learn to do it yourself.

Cooking tips:

1, the fish directly into the pot is not right, the correct approach should be to marinate it beforehand for a while, marinated fish can help to remove the fishy flavor, so that its taste is more tender and tasty, so this point can not be missed to do;

2, the fish will only be added to the egg whites and starch of course it is not right to keep in mind that 1 point of the skill, is to use beforehand cool water and salt scrub fish fillets, will slowly make the salt immersed in the fish fillets, can make the fish fillets become more tight, will not be easily broken;

3, cooking fish fillets, pay attention to open water in the pot, and see the fish fillets white immediately out of the pot, don't cook for a long time, otherwise the fish fillets are easy to get old, and also want to soup aroma and also white, it will be necessary to fry the fish bones and fish head beforehand, the soup is white and also fresh! The soup is also fresh and flavorful.