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Sauerkraut hot pot fish practice of the three say you will do it
1, practice one:

Raw materials: live carp or grass carp 1 tail weighing 1 kilogram pickled sauerkraut 200 grams, enoki mushrooms, flat mushrooms, young winter melon, yellow rice white tender leaves, white segment of green onion, water jellyfish silk, sea cabbage, eel slices, waist slices, goose (duck) gizzard and other appropriate amount of fresh soup 1 kilogram pickled red pepper 100 grams, pickled ginger 40 grams, wild mountain pepper 30 grams, dried chili pepper knots 25 grams, peppercorns 5 grams, 50 grams of garlic cloves, salt , chicken essence, pepper, cooking wine, sesame oil in moderation, 150 grams of mixed oil, to 200 grams.

Production method:

(1) live fish slaughtered after picking the gills and scales, remove the viscera clean, chopped off the head of the fish, and then the flat knife down the backbone of the two fish, and then pick off the fish thoracic spines into the two net fish, in order to be oblique knife, respectively, will be the two fish cut (sliced) into a thickness of about 0.6 centimeters of the fish slices, and slices of fish sized with egg whites. Another fish head, fish bone chopped into pieces, plus ginger, green onion, cooking wine, salt seasoning for more than 10 minutes to be used.

(2) bubble red pepper, bubble ginger, wild peppers, garlic cloves (part) were guillotine into minced, pickle knife cut small slices, the other part of the garlic cloves mashed with a flavor plate.

(3) sit in a pot of hot oil, put into the dried chili pepper section and pepper, choking out the flavor and fish out, guillotine into a cutter chili pepper to be used. Pot on the stove will burn oil to 5 to 6 when hot, under the guillotine chopped pickled red pepper, pickled ginger, wild peppercorns, garlic rice, fried until the oil is red and bright flavor overflow, and then into the pickled mustard greens, stir fry after the aroma of adding fresh broth, and into the head of the fish, fish bones simmering for more than 10 minutes; under the salt, chicken essence, pepper, cooking wine seasoning, poured into the hot pot basin, sprinkle with the knife edge chili pepper, and with 75 grams of boiling oil can be poured on the seat.

(4) Serve the sliced fish and other meat and vegetarian shabu-shabu on separate plates and use sesame oil, garlic paste and monosodium glutamate (MSG) to make saucers for dipping.

Characteristics: Salty, fresh, spicy and slightly sour, tender and flavorful.

2, practice two:

Ingredients: 1 freshwater fish, 1 bag of sauerkraut, pickled peppers 6, 3 cloves of garlic, 1 small piece of ginger, anise 1, pepper 1 small handful of pepper, 10 dried chili peppers, coriander 1.

Ingredients: 1 egg white, 1 tablespoon cornstarch, 1 tablespoon cooking wine, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/3 teaspoon white pepper.

Directions:

(1) lay the fish flat on a board, take a sharp knife and slice the fish from the tail flatly, stick the fish bone in the middle and slice the fish down, then turn over and slice the other side of the fish down; lay the sliced fish flat on a board and cut the knife at a 45-degree angle with the board to cut the fish into thin slices;

(2) mix all the ingredients into the fish, and then add the egg white and pepper into the fish. (2) in the cut fish into so pickled fish material, gently grasp with your hands, marinate for 15 minutes;

(3) will be washed and cut into small strips of sauerkraut, garlic and ginger into slices, dried chili peppers cut into segments;

(4) pan into the frying a little more than the oil burned to 7 hot, and then put 1 half of the pepper and dried chili pepper segments choking pot, to be out of the aroma and then into the star anise, garlic, ginger, and pickled chili peppers and cut good sauerkraut stir fry;

3, practice three:

Ingredients:

net carp meat, crucian carp 500 grams, 200 grams of fresh shrimp, winter melon, pickled cabbage 1500 grams, 1000 grams of bok choy or cabbage, 300 grams of vermicelli.

Seasonings: 150 grams of ginger, 250 grams of lard, 10 grams of salt, 2 grams of pepper, pickled chili peppers (or wild peppers), 50 grams of green onions, monosodium glutamate, 2000 grams of fresh soup.

(1) will be crucian carp gills, disemboweled, scales and viscera, washed, drained, into the fresh soup pot (hot pot), simmering until the soup white, fragrant, fish and thorns do not use.

(2) another frying pan on the fire, under the lard hot, under the ginger, scallion, pickled chili pepper (finely chopped), pickled 500 grams of bok choy, (cut section), fried flavor, poured into the hot pot soup simmering, and then under the rest of the pickled bok choy section, and add salt, pepper and monosodium glutamate, that is, for the marinade.

(3) carp meat to change the block. Shrimp washed and drained. Winter melon peeled, pith, sliced. Green cabbage or cabbage to remove the old leaves, washed and straightened. Wash the vermicelli. The above ingredients are on a plate on the table, surrounded by the hot pot.

(4) eat, plus sesame oil flavor plate, each person a dish.

Note: Pickles should not be used aged kimchi, because it is too acidic and salty, affecting the flavor, with just soaked (10 days or so) of the best, and more bags of kimchi on the market, the effect can also be. Boil carp soup available chicken skeleton, pig bones, fish bones with tomatoes, ginger, cooking wine and green onions simmering, can also add pepper. Can not use plain water to simmer crucian carp soup, otherwise the marinade lack of fresh flavor, the effect is too poor.