Pickled Cabbage Fish Can be Broken As Soon As It is Fished? The Chef’s Secret Trick is that The Fish Fillets are Tender and Elastic. Come and Try It!
1.
Prepare all the ingredients according to the ingredient list. The fish and vegetable farm has been processed and cleaned for use.
2.
㊙️The secret of not fragile fish fillets: Add appropriate amount of salt to the washed fish fillets (knead with salt can lock the protein in the fish meat and improve the toughness of the fish fillets), knead and wash until mucus appears, then rinse with clean water, and the fish fillets are present. Transparency is enough
3.
Tender and smooth fish fillet ㊙️: After washing, drain the water, add 1 egg white, 3 scoops of starch, 1 scoop of pepper, 1 scoop of cooking wine, and a little ginger. Grab and mix evenly, put in the refrigerator and marinate for 15-20 minutes
4.
Cut the sauerkraut, wild pepper, ginger garlic, green red pepper into the shape you want and set aside
5.
Everything is ready, let’s start cooking
6.
Put a proper amount of oil in the pot, add minced garlic, green and red pepper, dried chili and stir fragrant, add sauerkraut, wild san pepper and stir fry for a while, set it aside
7.
Add a small amount of oil to the pot, add shredded ginger, pour the fish bones, add cooking wine and stir fry
8.
Add sauerkraut and stir fry together to create a fragrance, add some hot water, salt (less than usual, the sauerkraut will have a salty taste), rice vinegar, and simmer the sauerkraut fish bone soup for 15 minutes
9.
After 15 minutes, pick up the fish bones and sauerkraut, add the fish fillets in the fish soup over high heat, and let the fish fillet turn white.
10.
Wash the pot, add a little oil to heat, add chopped green onion and green red pepper rings in the bowl, pour in the hot oil, and the sauerkraut fish is ready to eat!
Tips:
👉The secret of keeping fish fillets from breaking after cooking: This step must not be saved! ㊙️Fish fillets are not fragile secret: add appropriate amount of salt to the washed fish fillets (knead with salt can lock the protein in the fish meat and improve the toughness of the fish fillets), knead and wash until the mucus has bubbles (if there are no mucus and bubbles, the salt Give less, give more salt to scrub, it’s okay, you have to rinse off), and then rinse with clean water, the fish fillets are transparent! This step is very critical and directly affects the effect of the finished product!
👉The secret to tender and smooth fish fillets: add egg white, starch, pepper, cooking wine, ginger shreds, and mix evenly. The water used to cook the fish soup must be hot, so that the soup will be more rich and delicious. Remember to turn in the work.
