Sauerkraut Fish Fillet
1.
Basically choose black fish from 1 catty and a half to 2 catties. A family of 3 bites is about the same. If you have a big appetite or only cook one dish, you can figure it out by yourself.
2.
It’s in this state to get a good keel
3.
Remove the bones along the fish maw
4.
Start with the slanting knife from the tail and slice the fish
5.
Rinse the slices with water, but do not soak. The black fish slices will lose the elasticity of the fish after soaking for a long time. Wash and drain the water, add egg white, pepper, salt, chicken essence, cooking wine, starch, and marinate for 10 minutes
6.
Pour in oil, add chili, ginger, sauerkraut, salt, and add more oil when sautéing sauerkraut, it takes a long time, and you don’t even need to be afraid of it if it is fried.
7.
Pour the water and boil, taste the taste, add salt and chicken broth according to the taste, put the fish heads that have been boneless just now, add some bean sprouts after the fish heads are cooked, and the water can be boiled again. Put the fish fillets, put the fish fillets piece by piece at a fast speed. You can start the pan after the fish fillets are completely discolored
8.
Sprinkle coriander in the soup bowl and pour a tablespoon of rattan pepper oil. Note that rattan pepper oil is not pepper oil. Relatively speaking, rattan pepper oil is more fragrant and pepper oil is more numb.
Tips:
You can choose the type of fish you like to make this dish, the more common ones are carp, grass carp, etc. The method is the same. Perhaps the difficulty lies in the deboning and slicing of the fish. If the slice is not cut well, you can use a straight knife to cut it. The fish fillet will be smaller, but eating it at home will not affect it!
