Sauerkraut Version of Red Mackerel

Name: Sauerkraut Version of Red Mackerel
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 catties Red-mouthed mackerel; 50g A piece of old ginger; About 50g Soak a piece of ginger; 50g Peppercorns; 5g White pepper; 3 pieces Green onions; 30g Sweet potato starch; 20g Cooking Wine; 5-petal diced garlic; 1 egg; 20g Dried sea pepper section; 20g Chicken Essence; 5g MSG; 20g White vinegar; 3-5 roots parsley; 400g Salad oil; 30g salt; Some water; Around 200g Sauerkraut; 100g Old altar pickled peppers

by Professor Young

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

The body is long, very flat on the side, the back of the head is straight, the back of the head is raised, and the back of the body is nearly straight. The mouth is in the upper position, the lower jaw is very thick, and it is upturned, and the mouth is almost vertical. The eyes are large and located below the side of the head. The end of the hypopharyngeal teeth is hooked. There are ventral ribs from the base of the pelvic fin to the anus; the dorsal fin has strong and smooth hard spines; the caudal fin is bifurcated, and the lower lobe is slightly longer than the upper lobe. The back of the body is slightly blue-gray, the sides are silvery white, and each fin is gray-black. The red tail is called the red-mouthed red tarn, and the blue tail is called the green scorpion. The largest individual can weigh up to 10 kilograms. It is the largest fish of the bream subspecies in my country. It is widely distributed, grows fast, and the individual is large, the largest individual can reach 10 kg, and there are many natural yields in rivers and lakes. The large white fish from Xingkai Lake in the northeast has always been listed as one of the four famous freshwater fish in my country. According to legend, an emperor in the Tang Dynasty patrolled south. When the imperial boat arrived within the boundaries of Jiangling Mansion in Hubei, a big white fish suddenly jumped out of the water and landed on the deck of the imperial boat. Loved. The emperor ordered an imperial chef to cook, and after tasting, he praised the deliciousness of the white fish. Since then, the white fish produced in Jiangling Prefecture has been listed as a tribute. The great poet Du Fu once described in his poem that "white fish is like cutting jade", which shows that white fish have always been popular with people.
The meat is white and tender, delicious but not fishy, and has always been regarded as the first-class economic fish. Its nutritional ingredients are: 18.6 grams of protein per 100 grams of edible part, 4.6 grams of fat, 116 kcal of calories, 37 mg of calcium, 166 mg of phosphorus, 1.1 mg of iron, 0.07 mg of riboflavin, and 1.3 mg of niacin.
The introduction is almost the same, this time I went out wild fishing and caught one, so I have this to pickled cabbage sauerkraut

Sauerkraut Version of Red Mackerel

1. First wash the fish, remove nails, guts, remove gills, cut thin slices, wash the blood and set aside to drain for later use (the first time you wash the fish, you can add a little salt, half a tablespoon, so that the fish fillets will look very good. White, it also helps to remove the mucilage of the fish), and then prepare the condiments needed to cook the fish, such as dried chili, ginger, green onion, garlic, coriander, pickled cabbage, pickled pepper, pickled ginger, cooking wine, sweet potato starch, Eggs, oil, cooking wine, pepper, chicken essence, monosodium glutamate, salt, peppercorns

Sauerkraut Version of Red Mackerel recipe

2. Wash the prepared chili, ginger, green onion, garlic, coriander, pickled cabbage, pickled pepper, pickled ginger, wash, slice the ginger pickled ginger, cut the garlic into small particles, cut the green onion, and rinse the pickled cabbage into small pieces with water and chop it. Granules (must be finely chopped and chopped), pickled peppers are cut into small pieces with a knife, and chili peppers are cut into small pieces

3. Put the drained fish in a basin (a little bit of moisture is no problem as long as it is not too wet), add a few slices of old ginger, appropriate amount of salt, appropriate amount of sweet potato starch, beat an egg, three or five green onions, about 30 grams of cooking wine, and then Use the bear hand for 50 times, stir evenly until the sweet potato flour becomes sticky, and then marinate in the refrigerator before taking it out when it starts to cook (the weather is hot to prevent deterioration). When marinating the fish, add enough salt at a time, otherwise After the fish is cooked, the taste will be insufficient

4. Turn on medium heat, put about 200 grams of oil, and burn to about 60% heat

5. After the oil is heated to 60% heat, turn to medium and low heat, put the prepared kimchi, pickled pepper, pickled ginger, and old ginger and stir fry until the moisture is slightly dry and when the aroma comes out, add the pickled fish and the remaining green onions. One part of garlic granules, 5 grams of pepper, 20 grams of pepper, continue to fry for 5-8 minutes

6. After the condiments are fried, add appropriate amount of water (the amount of water is the smallest amount that can completely submerge the fish, but in principle, the amount of water is only the basin for the fish, the bowl can hold, and it can be more), then turn to high heat and boil the soup

7. Boil the soup on high heat for about 2 minutes. After the flavor of the seasoning is in the soup, add 20 grams of chicken essence and appropriate amount of salt (you can taste the saltiness of the soup to suit your taste at this time), and continue to simmer for 2-3 minutes

8. Keep it on high heat, put the fish head and tail, and cook for about a minute

9. After the fish head and tail are cooked, add the fish fillets (it is recommended to grab them by hand and quickly spread out the pan, the faster the action is, the better). If there is any stickiness in the pan, use chopsticks to spread it lightly, and then add about 20 grams of cooking wine (A little bit, deep removal of fishy), add about 20 grams of white vinegar (the white vinegar will have a special flavor after the white vinegar is removed), cook for about 1 minute (the chopsticks can gently penetrate the fish), put the pot into the basin, and put a little MSG for about 5 grams

10. After filling the pot, wash the pot clean, put about 200 grams of oil on a low fire and burn it to 50% heat, put 20 grams of prepared sea pepper, 30 grams of Chinese pepper, and stir fry the remaining garlic until the aroma is fully burst (at this time, the whole fry During the process, the fire must be kept low to avoid frying) and then turn off the fire

11. Pour the fried garlic, sea pepper, and Chinese pepper evenly on the fish, then put the coriander on it, and the fish is finished.

Tips:
Don’t cook the fish for too long, just use the fish chopsticks to stick it in gently, add various condiments and ingredients, please adjust according to your own taste

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Sauerkraut Version of Red Mackerel

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Sauerkraut Version of Red Mackerel

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