Fish with Chinese sauerkraut, a classic home-cooked dish, is deeply loved by the public. The crispness of pickled fish combined with fish meat enhances the taste and value of the whole dish. Fish with Chinese sauerkraut, fish and fish soup are particularly rich. Every time I cook pickled fish, my family will finish the fish and even the fish soup, which shows the charm of pickled fish. When cooking fish with kimchi, if you want to ensure that the fish is tender, smooth and not fragile, you need to master good skills and avoid fillets. Otherwise, it is easy to have the opposite effect. If the correct method is mastered, the pickled fish will taste particularly good. Here I will share with you the home cooking method of pickled fish in detail, and you will find it very simple. If you want to eat, you don't have to go to a restaurant.

The practice of pickled fish:

Spare ingredients: grass carp 1 strip, 255g sauerkraut, a little pepper, dried red pepper 1 piece, 3 cloves of garlic, ginger 1 piece, cooking wine 1 piece, egg white 1 piece;

Production process: step 1, clean a grass carp, slice the fish along the direction of the fishbone, cut it into slightly thinner pieces, chop the head and fishbone respectively, and put them in cold water;

Step 2, add some salt, gently rinse it by hand, rinse it several times repeatedly, and control the moisture in it, then add salt, white pepper and starch to the fish fillet again, knock in an egg white, and add some cooking wine and stir well;

Step 3, add a little cooking oil to the wok, add onion, ginger and garlic to stir-fry for fragrance, then stir-fry fish heads, fish bones and sauerkraut for about 2 minutes, and add enough boiling water to them;

Step 4: After the pot is boiled, continue to cook for 20 minutes. When the fish soup is white, add some salt to taste, remove the fish head, fish bones and sauerkraut together and put them in a big bowl, then boil the soup in the pot again.

Step 5, put the fish fillets one by one, turn off the heat immediately when the fish fillets turn white, stir-fry the peppers and dried red peppers in the oil pan and pour them on the fish fillets.

Bian Xiao concluded: Since pickled fish is a home-cooked dish, it means that each family has its own unique method. It doesn't matter whether it's authentic or not, as long as the family has a good time. Every time I cook pickled fish in this way, I always get unanimous praise from my family. My family couldn't stop eating after serving. Fresh and tender fish, crisp sauerkraut and delicious fish soup make people appetite. For the treatment of fish,

Cooking tips:

1. It is wrong to cook fish fillets directly. The correct way is to marinate for a period of time in advance. Pickled fish can help remove the fishy smell and make it more tender and delicious, so it is not to be missed.

2. Of course, it is wrong to add only egg white and starch to fish fillets. Keep in mind the 1 technique, that is, wash the fish fillets with cold water and salt in advance, which will gradually immerse the salt in the fish fillets, which will make the fish fillets more compact and not easily broken;

3. Pay attention to boiling water when cooking fish fillets, and cook the fish fillets immediately after they turn white. Don't cook them for a long time, or the fillets will get old easily. Besides, if you want the soup to be fragrant and white, you need to fry the fish bones and heads in advance. The soup is white and delicious.