Sauerkraut Fish Super Detailed Method

Name: Sauerkraut Fish Super Detailed Method
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Black fish; 150g Sauerkraut; 1 piece Egg white; Some starch; Some salt; 15ml Cooking Wine; Some Pepper oil; 30ml White vinegar; 30g Pickled peppers; Some White pepper; Some Cumin powder; Some Green onion ginger garlic; A dozen tablets pepper; Some Dried chili

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I like to eat sauerkraut fish very much. Every time I go to Sichuan restaurant to eat, this dish is definitely a must. The fish is fresh and tender, and the soup is sour and spicy, which is very appetizing!

Pickled cabbage fish can be made of grass carp, silver carp, black carp, tilapia and other fish with thick flesh and few spines. Fresh and refreshing fish fillets with the unique taste of sauerkraut. Who can refuse such a delicious sauerkraut fish? Sauerkraut fish can be made at home. It is not as difficult as you think. Learn this dish and conquer the taste buds of the whole family.

Sauerkraut Fish Super Detailed Method

1. Wash sauerkraut and cut into pieces.

Sauerkraut Fish Super Detailed Method recipe

2. Cut the garlic cloves, slice the ginger, cut the green onion into the green onion, and cut the pickled pepper into sections.

3. Remove the head and tail of the black fish, cut the middle part into two, use a knife to cross-cut to remove the fish bones in the middle, and cut the fish meat diagonally into thin fillets. (The remaining fish body is cut into pieces and can be boiled with the fish head and tail to make the soup.

4. Rinse the fish fillets with running water, so that the fish fillets are not sticky to the touch, drain them into a bowl, add 20 grams of salt and 15 milliliters of cooking wine.

5. Catch the fish in one direction with your hands until the fish becomes sticky.

6. Add starch and egg whites to the bowl.

7. Grab it with your hands to coat the fish with starch. (The processed fish fillets can also be used in the refrigerator for a while.)

8. Pour carp low erucic acid small squeezed coriander seed oil into the pot, and heat it to 70% heat.

9. Add green onion, ginger, garlic and pickled pepper until fragrant.

10. Then pour the sauerkraut and stir fry a few times.

11. Add appropriate amount of water, 30ml white vinegar, appropriate amount of salt, a little white pepper, and bring to a boil.

12. Remove the sauerkraut and transfer to a large bowl.

13. Then add the fish fillets.

14. Bring to a boil on high heat, skim off the foam, remove the fish fillets and put them in a large bowl, and pour the soup in the pot into the bowl. (Fish fillets are easy to cook and should not be cooked for too long, otherwise they will be very woody to eat.)

15. Top the fish fillets with 5 ml chili oil, appropriate amount of green onion, ginger, garlic, a dozen peppercorns, a little cumin powder, and appropriate amount of dried chili.

16. Pour carp low erucic acid small squeezed coriander seed oil into the pot and heat it up. (Hot oil is to heat the edible oil directly in the pot until it smokes before use.)

17. Pour hot oil on it to inspire the fragrance of the seasoning. The sauerkraut fish soup base is sour and spicy, and the fish fillets are tender and refreshing. You must try it.