Sauerkraut Fish, A Small and Beautiful Delicacy

Name: Sauerkraut Fish, A Small and Beautiful Delicacy
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Perch Fillet; Some Egg white; Some Cooking Wine; Some White pepper; Some Corn flour; Some salt; Some shallot; Some Dried pepper; Some ginger; Some garlic; Some Sauerkraut; Some Dried chili; Some Sugar; Some Chicken Essence; Some Bean sprouts; Some Dried chili rings; Some chopped green onion; Some oil

by Xiaomei's Food Spectrum

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Sauerkraut fish is sour soup fish. Fish fillets cooked with sauerkraut (sauerkraut) are a good dish for appetizers. It originated in Chongqing and is a classic dish. Now basically every restaurant has sauerkraut fish. It can be seen that all human beings have a taste for it. Love it much. However, the local Chongqing uses grass carp to make this dish. The slices of grass carp are very large, and the finished product has a very good appearance.

In the past, I used black fish to make boiled fish, because black fish is easy to remove the bones and the meat is tender, but the fatal point of black fish is that it is cut very thin, deformed too much when cooked, too thick and too small. This time I choose sea bass, which can be sliced well and shaped so that it can be cut thinly and thoroughly without a knife. The taste is superb, it is recommended to use sea bass to make pickled fish. "

Sauerkraut Fish, A Small and Beautiful Delicacy

1. Thinly sliced sea bass, egg white, cornstarch, cooking wine, salt, and white pepper to catch the egg to clear bubbles. If it is dry, add a little water and let it sit for about 10 minutes. Rinse the fish with water and drain the water for later use.

Sauerkraut Fish, A Small and Beautiful Delicacy recipe

2. Sauerkraut fish seasoning package (only use sauerkraut, no other ingredients) shallot, ginger, garlic, dried Chinese pepper, dried chili, oil, salt, chicken essence/MSG, sugar, and bean sprouts.

3. Add the onion, ginger, garlic and dried pepper to fragrant in a hot pot.

4. Add dried chili and sauerkraut and fry until fragrant (smelt the sauerkraut scent).

5. Add water and cook for about 10 minutes (the taste of sauerkraut is boiled), add bean sprouts, salt, chicken essence/MSG and sugar.

6. When the bean sprouts mature, remove the sauerkraut and bean sprouts and put them in the bottom of the bowl.

7. When the water in the pot is boiling, add the fish fillets to disperse them, turn off the heat immediately, remove the fish fillets and place them in a bowl, and then pour the soup into the bowl. This order of arrangement will look better.