Boneless Sauerkraut Fish
1.
Prepare the ingredients.
2.
Wash the sauerkraut several times in clean water, dry it hard with your hands, and set aside.
3.
Longli fish has an oblique blade into two-millimeter pieces.
4.
Put the sliced fish fillets in a bowl, add cooking wine, pepper, starch, egg white, a little salt, and grab them with your hands.
5.
Add a teaspoon of oil to the fish fillets and mix well.
6.
Change the scallion, ginger, and garlic to the knife, and cut the pepper into circles for later use.
7.
Pour the bottom oil in the pot, saute the onion, ginger, garlic, dried chili, then pour the sauerkraut, stir fry evenly.
8.
After stir-frying, add water without sauerkraut, add salt, and season the chicken essence. You need to cook the sauerkraut for three to five minutes.
9.
Remove the sauerkraut and transfer it to a bowl for later use.
10.
The sauerkraut soup is left in the pot and boil.
11.
Pour the fish fillets and push gently with a spoon to heat the fillets evenly, and the fillets will turn white.
12.
Heat oil in a pot.
13.
Pour the fish fillets and the soup into a bowl with sauerkraut, and put the chopped millet pepper rings, string pepper rings, green onion and sesame pepper on top.
14.
Pour the hot oil on the chili rings, sesame pepper and green onion.
15.
OK, the fresh and tender boneless sauerkraut fish is ready, and it's ready for dinner.
Tips:
1. The fish fillets should not be too thin, otherwise they will be rotten.
2. Put a little oil in the mashed fish fillet to keep moisture.
3. Wash the sauerkraut several times, and dry the water each time with your hands, so that the sauerkraut will be clearer. 4. Finally, the oil used when pouring hot oil should be hot, only in this way can the aroma of sesame pepper be inspired.
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