Sauerkraut Fish Fillet Soup

Sauerkraut Fish Fillet Soup

1. I bought a fresh grass carp in the market and asked the boss to treat the internal organs and impurities and wash it for later use.

2. Two large pieces of grass carp, come down and then slice the big fish bones from the abdomen

3. Cut the fish head, fish steak, and fish tail into pieces

4. The fish meat is sliced into butterfly-shaped slices with oblique blades (not too thin)

5. Fillet fillets in order and set aside

6. Put the fish fillets into the container and then add starch and cooking wine into an egg white

7. Grab the fillets gently and simmer for about 20 minutes

8. Wash the sauerkraut, drain the water, and cut into small pieces

9. Cut the green onion, ginger, garlic and red pepper and set aside

10. Pour the bottom oil into the pot and heat it, add the onion, ginger, garlic and saute

11. Add the vegetables and stir evenly

12. Add the fish heads, fish steaks, and fish tails and stir-fry evenly, preferably not too heavy

13. Add appropriate amount of water or stock, then add the adjusted seasonings, Pixian bean paste, garlic chili sauce, oyster sauce, sugar, and salt, and simmer over high heat

14. Simmer for 10 minutes, add salt and simmer for 3 minutes, and finally add MSG to taste.

15. Put sauerkraut, fish head, fish bone and fish tail into the dish

16. The simmered fish fillets are put into the soup

17. Cook the fish fillets on high heat for about 3 minutes. Don’t turn them too hard. The fish fillets are fragile.

18. The prepared fish fillet is placed on top of the sauerkraut, with chopped green onion, red pepper, and rattan pepper

19. Pour a proper amount of oil into the pot and heat it immediately and pour it on top of the ingredients, making a prickling sound, smelling fragrance all over the room

20. The delicious sauerkraut fish fillet soup is done

21. Don't have a taste for a cup of small white stew

22. The fish fillet is delicate and tender, and it melts in the mouth and leaves the mouth and teeth. The aftertaste is endless

23. Pickled cabbage fish uses grass carp to make fish bones, less meat and delicious

24. Sauerkraut fish is an authentic rice killer

25. Pickled cabbage fish fillet soup is a must-try specialty for banquets

Tips:

Grass carp grows fast, and the individual is large, the largest individual can reach 35 kg. The meat is fat and tender and delicious. Each 100g of edible part contains protein 15, 5-26, 6g, fat 1, 4-8, 9g, calories 83-187 kcal, calcium 18-160mg, phosphorus 30-312mg, iron 0,7 -9, 3 mg, thiamine 0, 03 mg, riboflavin 0, 17 mg, niacin 2, 2 mg.
1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;
2. Grass carp is rich in selenium, which has anti-aging and nourishing effects when eaten regularly, and it also has certain prevention and treatment effects on tumors;
3. For people with thin body and loss of appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.
Edible effect
1. It is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.
2. It is rich in selenium, and regular consumption has the effects of anti-aging and nourishing skin, and it also has a certain prevention and treatment effect on tumors.
3. For people with thin body and loss of appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.
It is suitable for patients with fatigue, wind deficiency, headache, liver-yang hypertension, hypertension, headache, chronic malaria, and cardiovascular patients.
Women who are contraindicated during menstruation should not eat more.