Method 1

Raw materials 600 grams of black fish, pickled cabbage 100 grams of pickled red pepper 25 grams, pickled ginger, green onion 15 grams each, 3 grams of peppercorns, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine 500 grams of broth, 500 grams of cooked vegetable oil.

Process

The fish on both sides of the cut 3, sopping up the water, cut into thin threads of pickled cabbage, pickled red pepper minced, pickled ginger cut into grains; frying pan on medium heat, under the cooked vegetable oil burned to 60% hot, into the fish fried yellow when fish fishing; pot to stay in the oil, into the pickled red pepper, ginger, scallion, and then mixed into the broth, put the fish into the soup. When the soup boils, move to a low heat, add pickled pickles, boil for about 10 minutes, and serve on a plate. Add vinegar to the pan.

Features

Sichuan home cooking. Fresh grass carp as the main material, with Sichuan pickles cooked. Although this dish is a Sichuan folk home cooking, but widely spread, the meat of the dish is tender.

Method two

Main ingredients:

Carp 1 (about 1000 grams), 250 grams of aged pickles. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili pepper powder, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

Production process:

Sauerkraut fish

1. Carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, fish head split, money bone made of blocks. Pickled green sauerkraut washed and cut into sections.

2. frying pan on the fire, put a little oil hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Add salt and pepper to spare.

3. Fish oblique knife blade into the people 0.3 cm even knife fish slices, add refined salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly wrapped in a layer of egg paste.

4. After simmering the soup in the pot, the fish slices shaken into the pot. Heat the oil in a separate pan, stir-fry the chili peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices are broken raw to cooked, add monosodium glutamate and pour into the soup pot.

Sauerkraut fish is a famous Sichuan specialties, it is tender and refreshing, appetizer and spleen, sober and refreshing, the soup is beautiful and palatable, I hope you taste this unique dish.