Sauerkraut Black Fish Fillet
1.
Ask the store to slaughter a black fish, cut the fish fillets diagonally, clean it, add an egg white, ginger shreds, cooking wine, light soy sauce, salt, and marinate for 20 minutes
2.
The fish bones and fish head and fish tail are separately put in the seasoning of step 1 and marinated for 20 minutes
3.
One bag of sauerkraut fish seasoning for use
4.
While marinating the fish, slice the garlic, shred the ginger, cut half the green onion into sections, and half the chopped green onion
5.
Dried red pepper, Chinese prickly ash wash away the dirt on the surface
6.
Heat the pan with cold oil, add shredded ginger, garlic slices, chopped green onion, and dried red pepper to fry until fragrant.
7.
Add sauerkraut and stir fry to get the aroma of sauerkraut
8.
Pour a large amount of boiling water and boil it at once
9.
First put in the marinated fish bones, fish heads and fish tails
10.
Cook until the fish is white and the soup is slightly thick
11.
Add the fish fillets and cook until they turn white
12.
Seasoning bag and powder bag put into sauerkraut seasoning
13.
Put into the container
14.
Put the dried chili and Chinese pepper on top of the pickled cabbage fish, put an appropriate amount of oil in the pot to heat until it smokes, pour it into the pickled cabbage fish container, and sprinkle with chopped green onion.
Tips:
1. Put the fish bones and fish heads and tails into the pot to cook a white soup, and then add the fish fillets. The fish fillets are cooked too early and easy to loose.
2. The marinated fish seasoning can use the marinated fish seasoning in the sauerkraut fish seasoning, or you can make your own
