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Sauerkraut fish home cooking
Sauerkraut

Main ingredient grass carp 1 sauerkraut 1 bowl pickled peppers 20

Supplementary ingredients ginger 1 piece of soybean paste 10 grams of salt 3 grams of soy sauce 6 grams of black pepper 1 gram of peppercorns 1 small handful of starch 8 grams of sesame oil 6 grams of peanut oil 25 grams of

Sauerkraut practice

1. Prepare raw materials, grass carp cleaned up, soaked in pickled sauerkraut and peppercorns with water in advance of the bubble

2. Half an hour to control the water to be used

2. will be the fish to remove the tendons, remove the head of the fish, next to the position of the tail of the fish on both sides of the knife, and then next to the position of the head of the fish to draw out the tendons

3. head of the fish to remove the teeth of the fish, will be sliced down the meat of the fish, the fish bone chopped

4. fish along the lines of the grain sliced into a slice

5. pickled pickled mustard greens chopped, pickled peppers into a small section

5. pickled pickles, pickled peppers into a small section

6. pickled pickles and pepper into a small section

6. p>6. fish bones into the appropriate amount of salt, soy sauce, a little black pepper, scratched, fish add the appropriate amount of salt, sesame oil, soy sauce, starch, a little black pepper, scratched, marinate for 15 minutes

7. bean paste chopped fine

8. pot to put the right amount of oil, stir-fried bean paste

9. add pickled mustard greens, ginger stir-fry

10. add the right amount of water to a large Fire boil

11. into the fish head and fish bones to cook for ten minutes, the fish head and fish bones fully flavored, and then fish head and fish bones and pickles fished out into containers

12. pot to boil again, put the fish slices, gently spread out, about a minute or two to cook, poured into the head of fish fish bones into containers

13. pot into the appropriate amount of canola oil to boil until there is no foam, put the Pickled peppers and peppercorns burst incense, no canola oil on the use of other cooking oil, canola oil is more fragrant

14. dripping into the sauerkraut fish, the aroma of the sauerkraut fish is ready

Cooking tips 1, fish guts should be cleaned up, inside the layer of the black membrane to deal with clean fish tendons should be pumped out, the fish's teeth to be removed, so that dealt with, do not have to add the wine, the fish have no fishy taste;

2, pickles and pickles are very heavy flavor, the fish is not fishy;

2, pickles and pickled peppers are very heavy flavor. Sauerkraut and pickled peppers taste very heavy, so it is necessary to first soak in clear water, wash, so that out of the pickled fish soup is very good to drink, will not be too acidic and salty

3, pickled fish bones and fish meat, the amount of salt and soy sauce should be less, because sauerkraut is more salty, it will be very flavorful;

4, starch is best to use sweet potato starch, sweet potato starch to the fish fillets on the slurry, the fish fillets are not easy to scatter, cook the fish fillets When you start to dial loose, do not use chopsticks or spatula to go to the pot to pick up, directly shaking over the pot to be heated evenly.