Homemade Sauerkraut Fish
1.
First purchase the following seasoning package.
2.
For grass carp, remove the fish heads and steaks, and fill the fish into fish fillets. The fish fillets should not be too thin, about 1.5 cm. This step is the same as the method of making boiled fish. You can also let the market sell fish for you. Fry the fish bones in a hot pan.
3.
The fish fillets are mixed with cooking wine, cornstarch, and an egg white, and the salty taste is strong enough without the need to put the salt seasoning bag.
4.
.Fish head and bones are cut to yellowish surface
5.
Add the ginger slices and stir-fry the green onion for 1 minute. Add boiling water (the fish soup cooked in boiling water is whiter), add enough water to cover the fish meat, and cook until the fish soup is white. Then put it in the seasoning bag and cook for 2 minutes to let it taste out.
6.
Put the chicken essence in the boiling soup pot, then spread the fish fillets one by one on the surface of the pickled cabbage fish soup (the whole process should be fast, so as not to put the fish fillets first, and then put them too tender)
7.
After the fish fillets are all discolored, turn off the heat and serve. (You can taste the taste of the fish soup during this process, and then adjust the saltiness yourself)
Tips:
1. Add boiled fish to boiled water, the soup will be white, and the water needs to be added at once
2. The fish fillets are fragile, and the fish fillets must be evenly packed into the pot with a spatula and lightly pressed to immerse the fish meat, not a spatula
