Sauerkraut Fish Fillet
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1. Ingredients preparation: I bought grass carp tails that were killed by fire and asked the fish seller to help me slice them. My family likes mung bean sprouts, but most of them use soybean sprouts;
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2. Pick out the fish bones for later use, and marinate the fish fillets with the marinade for about 15 minutes;
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3. Wash the bean sprouts and stir-fry until 5 mature;
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4. Put it into the container and put it on the bottom for later use;
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5. To prepare the ingredients, cut the sauerkraut into small pieces;
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6. Heat the pan into the oil, add the onion, ginger, garlic, star anise, cinnamon, pepper, and dried chili until fragrant;
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7. Add sauerkraut and pickled peppers, stir-fry on low heat to create a fragrance;
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8. Add the broth to a boil;
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9. Put the fish bones and fish tails into a stew for about 10 minutes;
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10. Put the fish fillets into the boil;
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11. Add chicken essence and salt to taste;
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12. Remove the fish and ingredients inside and put them into the container;
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13. Strain the soup base and put it in, then drizzle with hot oil;
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14. Garnish with green and red peppers before serving.
Tips:
1. Children's shoes who are confident in fillets can buy whole fish and go home by themselves, but what I bought is a large grass carp. The tail is only two catties, and if the fillet is fillet, the tail will be more prominent;
2. When the fish fillets are put into the pot, it is best to shake them off the pot one by one, and then stir the soup after the fish fillets are shaped, otherwise the soup will become turbid;
3. Don't stir-fry bean sprouts until they are fully cooked, they will not have a crispy taste after they become soft;
4. The amount I use can be used to make a sauerkraut fish hot pot, and some other side dishes, depending on their preferences.
