Sauerkraut Sea Bass

Sauerkraut Sea Bass

1. A perch that is four by two per catty.

2. Cut off the head. Slash along the sides of the fish's dorsal fin, cut off the ribs, and divide into two pieces.

3. Cut off the fish ribs.

4. Cut the fish bones into small pieces, cut the fish heads apart, and put them in the basin.

5. Angle the knife about 30 degrees, first slice 3 slices of fish with a thickness of about 2 mm. Then press the fish skin with your left hand, and the blade of the right hand is close to the fish skin, and quickly push forward to shave the fish skin. If you don’t mind the fish skin, you can cut the fish fillet directly.

6. It can be cut into butterfly pieces when it comes to smaller parts. That is, the first knife does not cut, and the second knife cuts again.

7. After cutting the fish fillets, add a little sugar, about 2 grams.

8. Add a little white pepper (about 1 g) and 2.5 g of salt.

9. Add 1 scoop of Guangzhou rice wine and cut into the right amount of ginger.

10. Grab it quickly and evenly with your hands. If you feel the meat is sticky, add 1 tablespoon of rice wine. A total of 3 tablespoons of rice wine are added throughout the whole process, so that the processed fish fillets are not fishy.

11. Take a sauerkraut weighing about 100g. The choice of sauerkraut is very important, I used the whole sauerkraut from Rongshangfang.

12. Cut sauerkraut into large slices or dice. Remove seeds from five pickled peppers and four red peppers and cut into sections. Cut three scallions into sections, do not leave onion leaves. Cut three or four slices of ginger. Cut large and small, as much as you like. Spicy ones are better

13. 1 tablespoon oil (about 15g) in a wok, add ginger and stir fragrant

14. Then add the sauerkraut and stir fry until fragrant, about 1.5 minutes to serve. If you choose the one that has been tuned, just fry it directly. This step can be omitted.

15. Add a little oil to the wok, fry the fish heads and fish bones on both sides, and set aside.

16. Wash the pot, add two tablespoons of oil, about 25g. Add about 15 peppercorns, then add the chopped pickled peppers, red pepper, ginger, and green onions. Stir fry until fragrant.

17. Add the sauerkraut that has been fried just now and continue to stir fry (this is the second time to fry the sauerkraut).

18. Add the fried fish heads, fish bones, and hot water under the fish cubes.

19. Bring to a high heat, simmer for 20 minutes on low heat, remove the fish bones and sauerkraut, only soup is left in the pot. Taste the flavor of the soup in the middle, and then decide whether to add salt, usually not.

20. Prepare a little green vegetables, such as 1 small handful of chicken wool and 1 small handful of enoki mushrooms, blanch them for later use.

21. Put the blanched chicken feathers and enoki mushrooms in a large bowl. Take out the stewed fish bones and place them neatly on top of the vegetables.

22. Put the stewed sauerkraut on the fish bones

23. Turn on a low heat to keep the soup slightly boiling, put the marinated fish fillets in the sauerkraut soup one by one, and boil for one minute.

24. Pour out the fish fillets and soup. Don't pour the soup too full, save a bowl for later.

25. Cut the leftover green onion leaves just now, cut them into sections and place them on the fish fillets. Heat the wok, add two tablespoons of oil, add the chili section and sesame pepper when the oil is hot, and pour on the green onion leaves while they are hot. Pour the bowl of soup you set aside just now to distribute the spicy oil flavor evenly.

26. The fish is delicious and not fishy after being cold, spicy and fragrant.