Restaurant Grade Sauerkraut Fish
1.
Wash the fish, slice it and remember to cut it along the lines of the fish in the direction of the tail. The slices should be thinner and not too thick.
2.
I have tried to use sweet-scented osmanthus fish to make it very delicious, grass carp and black fish can be used. Wash the fish, slice it and remember to cut it along the lines of the fish in the direction of the tail. The slices should be thinner and not too thick.
3.
Put 2 to 3 teaspoons of salt on the fish fillets and rinse 3 times with clean water. Pour the water dry, put the marinated fish pack in the seasoning pack into the fish fillets and grab evenly by hand, marinate for 5 minutes, put an egg white after marinating, mix well, let stand for 3 minutes and mix well with appropriate amount of cornstarch.
4.
Add oil to the pot, put the sauerkraut in the seasoning bag, copy for 1 minute, add the less water that you used to fill the dish of the sauerkraut fish, and put all the remaining two packets of the seasoning bag into the water to cook open. After boiling, add the fish head and fish bones and boil for 5 minutes.
5.
Pick up the residue from the pot and put it on the dish. Use the highest heat. When the soup is boiling, put all the fish fillets into the pot. Use chopsticks to scatter the fish fillets vigorously. It doesn’t matter if the fish fillets are freshly cooked or raw. Quietly count for 15 seconds in my heart, immediately turn off the heat and put the soup and fish fillets on the dish. Put green onions on the fish fillets.
6.
Put oil in the pot, put the amount of green peppercorns you like down to saute, and pour on the fish fillets when the green peppercorns change color. The super delicious sauerkraut fish is complete.
