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Sauerkraut fish appetizing rice, how to do the fish can be smooth and tender Q elastic?

---- detailed practice of pickled fish ----

Sauerkraut fish

< p>Sauerkraut fish, is a classic dish originated from Chongqing. If you like to eat grass carp, then pickled fish is worth a taste, in the hot and sour soup soaked, inside and outside to absorb the flavor, tender and flavorful, although put pickled pepper, but the flavor is spicy but not dry, can not help but want to continue to taste. Because of its sour and spicy tender taste, gradually loved by people, prevalent in the country, the flow of decades, is still a hard dish on the table. Today we will share this pickled fish, tender taste, hot and sour appetizing.

Sauerkraut fish

*Mainly used materials are: a grass carp, soybean sprouts 50 grams, onion, ginger and garlic 10 grams each, 80 grams of cabbage, 150 grams of sauerkraut, pickled pepper crushed 30 grams, 10 grams of coriander, 10 grams of dried chili, 80 grams of cucumber, salt, chicken essence, cooking wine, egg whites, cornstarch, appropriate amount of each

*Production process: (1) first of all the grass carp bones and flesh, the fish bone Chopped into small pieces, fish meat oblique blade into a uniform thickness of the slice. Fish meat and fish bones are separated from the feast. (2) Rinse the bones and meat with water to remove blood and impurities. This will help remove the fishy odor from the fish, and the rinsing will also help make the dish clean and beautiful. Then drain the water. (3) in the fish meat add salt, chicken essence, cooking wine to grasp evenly, and then beat an egg white, beat evenly, and then pour into the appropriate amount of cornstarch and mix well, standby. Fish bones are also used in the same way to make. The purpose of doing so, one is to help remove the fishy, the second is conducive to the tender fish, egg white and raw flour have the role of forming a protective layer to maximize the freshness of the dishes.

Sauerkraut

(4) pot into the appropriate amount of oil, into the soybean sprouts, cabbage stir-fry evenly until broken, then pour into the cucumber strips, add salt, chicken broth seasoning stir-fry evenly, and then poured out of the bottom of the bowl, standby. (5) pot clean into the oil, into the onion ginger and garlic stir-fried flavor, then into the pickled pepper sauce stir-fried sauce slightly yellow, into the fish bones continue to stir-fry, and then into the pickled cabbage stir-fried for a while, this time injected into the water, cooking system in the fish bones in the protein overflow, broth was milky white, pickled cabbage was golden yellow. Boil in the pot of salt, chicken essence, sugar to taste, then fish out the ingredients, spread in a bowl. (6) Leave the soup in the pot and continue to boil, add the fish along the side of the pot and cook until raw, then remove from the heat. Do not cook for too long, otherwise the fish will get old easily. (7) dried chili, scallions, sprinkled on the surface of the pot of hot oil, poured on the surface of the popping aroma can be. (8) Plate decoration, I hope you can enjoy this work, we will see you next issue.

Cooking long, quiet appreciation, there is always a dish, warm heart. No matter how time passes, keep the food and the beauty will always be with you!

---- this article by the tip of the tongue of the creation - Liu Chef, the original production, without authorization, prohibit the handling of copying- ---