Pickled Fish
1.
Prepare all the ingredients needed to make this [sauerkraut fish]: 1 grass carp, 1 packet of sauerkraut seasoning, 20g green onions, 20g ginger, 10g garlic, 5 dried chilies, 2g sesame pepper. It is recommended to buy grass carp over two catties. If the fish is too small, the fish body is very short after removing the head and tail, and there are not too many fillets. When buying fish, you can ask the fishmonger to help kill the fish to remove the scales, internal organs and gills. When you meet someone who is more enthusiastic, you can also help slice them into fish fillets.
2.
Clean the killed grass carp, and remove the black film in the fish belly, otherwise it may cause the fish soup to be fishy. Next, we start to slice the fish: first cut off the fish head and tail, then press the fish body with one hand, and use a kitchen knife to press the fish spine with the other hand to slice off one side of the fish, then turn the fish body over, and then Use a kitchen knife to slice off the fish on the other side. Then put the fish skin side down, press the fish with one hand, and use a kitchen knife to remove the big thorns from the belly of the fish, and cut the two pieces of fish with oblique blades into thin and uniform fish fillets. Finally, the fish bones and belly are chopped into small pieces, and the fish head and tail are placed in a cooking bowl.
3.
Open the sauerkraut fish seasoning bag, put the sauerkraut in a bowl for later use, pour the powder in the marinated fish bag into the fish head and fish fillet, add cooking wine, mix well and marinate for 15 minutes.
4.
Chop green onion, ginger into ginger slices, garlic into garlic slices, and dried chili into chili sections for later use.
5.
Heat in a pan on medium heat until palms are hot. Pour 20ml of peanut oil. Turn to high heat and heat to 60% of the oil temperature. Add chopped green onion, ginger slices, garlic slices, dried chili, and sesame pepper. Out of fragrance.
6.
Add 1800ml of drinking water, boil it over high heat, put it in the seasoning bag, mix well, put the fish head, fish tail, fish bone and fish belly into the pot. Boil on high heat for about 10 minutes to boil the umami flavor of the fish soup.
7.
After the fish soup is cooked, put the marinated fish fillets into the pot, and put the fish fillets into the pot one by one with the chopsticks. Pay attention to try to put them one by one, so as to prevent the fish from sticking together, so that each piece of fish is evenly heated. Add 4g of salt and cook until all the fish fillets are white and cooked. Then turn off the heat.
8.
Heat the oil in another pot, and pour it on the sauerkraut fish when the oil is hot. The fragrant sauerkraut fish is ready. The fish is tender and smooth, and the fish soup is delicious and appetizing, so delicious!
Tips:
1. You can make sauerkraut, grass carp, black fish, and catfish. The newly discovered black fish is better for sauerkraut fish and boiled fish. Except for a main thorn, there are few small thorns, and the meat is tender and difficult to disperse when cooked.
2. If you don’t have enough ingredients at home and you are too lazy to go to the vegetable market to purchase, you can use pickled cabbage fish seasoning packs. There are three packages of pickled fish packs, pickled cabbage packs, and seasoning packs, which is simple and easy. The disadvantage is that there is not enough fish and sauerkraut.
3. It can also be paired with some side dishes such as enoki mushroom, bean sprouts, tofu, yuba, etc. The taste is also super delicious.
4. Fish head, fish bones and fish fillets should be cooked separately in a pot to prevent the fish bones from undercooking and the fish fillets will not be broken when they are cooked.
5. If you like to eat coriander, you can sprinkle a handful of coriander out of the pot. I don't eat coriander, so it's waived.
