Appetizing Sauerkraut Fish
1.
Scrape the scales and gills of the grass carp to remove the internal organs, rinse the Sichuan sauerkraut once and grab the excess water, prepare the garlic, green onion and millet spicy;
2.
Cut off the fish head and tail, and slice the fish along the back of the spine against the bone;
3.
Chop the fish bones into large pieces;
4.
With the fish flesh facing up and the fish skin facing down, cut to the skin with the first knife but don’t cut it off, cut to the skin with the second knife, and unfold it to form a butterfly shape; the thickness of the fish fillet is about 3 mm, and it is ready to be poured into the hot soup. Cooked
5.
Rinse the fillets gently with cold water twice, and then soak them in enough cold water for 10 minutes;
6.
Drain the water, add a little salt, white pepper, starch, and pinch it with your hands to taste;
7.
Cut sauerkraut into thick strips, cut millet into sections, slice garlic, shred ginger, cut green onions, and cut coriander and chives into inch sections;
8.
Heat the pan with cold oil, add the sauerkraut, green onion, ginger, garlic, and millet to the pot and stir fry until the aroma is flavored. Pour in hot water. After the water is boiled, put the fish bones and fish belly with fish fins into the pot and cook for 2 minutes ,
9.
Put the fish fillets into the soup, press lightly with a spoon so that the fish fillets are completely immersed in the soup;
10.
The fish fillets are fully heated and mature. Sprinkle the coriander, shallots, and dried red pepper on the surface of the fish fillet. Heat oil in a separate pot and pour it on the coriander, chives and dried chilies while eating. Stir gently with a spoon when eating A few times, so that the surface seasoning can be mixed in the sauerkraut fish fillet soup.
Tips:
1. The fish used for pickled cabbage fish can be grass carp, black fish and other fish with thick flesh and few thorns; slice the fish thinly and soak it in cold water a few times. Pierce
2. The salt is put in the fish fillets. After the fish fillets are put into the pot, a little salt will penetrate into the soup, so please decide whether to put salt in the soup according to the taste;
3. The fish fillets are thin and tender. It is advisable to use a spoon and chopsticks to scoop it into your own bowl when eating, to prevent crushing from affecting the appearance and taste.
