Sour Shuang Appetizing Sauerkraut Fish
1.
The grass carp is cleaned, and two large fish fillets are sliced; (about 3 catties of grass carp, the meat is the most tender and the taste is the best; you can leave a part of it for something else, such as sesame fish steak)
2.
Then slice and remove the big thorns on the abdomen of the fish fillet; (leave the other small thorns alone, spit up when you eat)
3.
Shun the fish’s texture slices and double fly slices; (If you don’t understand the textures, then the fish tail should hold the knife on the left and right, and the blade should be slanted in the direction of the fish tail. Don’t cut the first blade to the fish skin, and the second knife should cut it. It is a double fly; the opposite is true for left-handers. If the fish fillet is reversed, the fillet will definitely break; the angle of the blade's inclination determines the size of the fish fillet; the double fly can make the fish fillet larger and reduce nutrient loss; the fish fillet does not need to be too thin, too Thin and fragile.)
4.
Rinse the cut fish fillets with clean water again, and drain and squeeze out the water; (rinsing the fish fillets can effectively remove the fishy, and the product is whiter and brighter; after rinsing, the water must be squeezed out before the taste, you can use a sterile towel or kitchen paper)
5.
Add marinade salt, sugar, cooking wine, pepper, and an egg white to the fish fillet, and grab it well; (the egg white can also make the fish fillet bright and tender; do not mix it with chopsticks, otherwise the fish fillet will break)
6.
Finally, add dry starch and grab it with your hands; (Dry starch can also make the fish fillets tender and smooth. Be sure to grab it evenly to feel sticky on your hands. Use sweet potato starch, which is sweet potato starch, to make the fish more tough. Not easily broken)
7.
Grab well and set aside to marinate; (If possible, try to marinate for a longer time.)
8.
The rest of the fish heads and bones are chopped into pieces, and rinsed with clean water; (especially the fish heads should be cut off in order to cook the nutrition of the fish heads.)
9.
Fish sauerkraut and pickled peppers; (usually a 3 catty grass carp, use half a fish sauerkraut; 5 or 6 pickled mountain peppers can add a bit of spiciness; sauerkraut and pickled peppers are available in the condiments or pickles counters of general supermarkets (Buy, the sauerkraut with bright blue and yellow color is of better quality, and the sauerkraut with too dark color tends to be soaked for a longer time)
10.
Wash the sauerkraut and cut it into sections; (There are also recipes that say that sauerkraut should be blanched. Celery has tried it. Clean and assured is certain, but the sourness will be compromised, so choose your own.)
11.
Cut the green onion and ginger into large pieces;
12.
Cut millet pepper and green pepper into slices diagonally;
13.
Start the wok, add 1 tablespoon of salad oil, heat the pan with cold oil, add fish bones and fish heads, and stir-fry fully over high heat; (Don’t be afraid of frying, you can smash it on purpose. This part is not needed at the end, we just need to Cook out their nutrition.)
14.
When the fish bones and fish heads are full, add 1/3 of the sauerkraut, pickled peppers and green onion ginger, continue to stir-fry on high heat to create a fragrance;
15.
Add boiled water; (must be boiled water, the water will boil as soon as it hits the pot, and it's a thick white soup)
16.
Beat the foam; (There are impurities from boiled fish bones and fish heads in the foam, so don't be lazy)
17.
Continue to boil for about 5 or 6 minutes. The soup becomes whiter and thicker. At this time, remove all the solids in the soup: fish bones, fish heads, green onions, sauerkraut, pickled peppers, leaving only the soup;
18.
Add the remaining 2/3 of the sauerkraut, continue to boil on high heat, and cook a strong sauerkraut fragrance;
19.
At this time, you can add appropriate amount of salt and cooking wine to season;
20.
Take out the sauerkraut and spread it on the bottom of the container;
21.
Filling the fish: keep the fire and the soup boiling; start, slice by piece, quickly and evenly spread it in the pot; (photograph by yourself, you can’t take a picture of the process~) After filling the fish fillet, don’t stir it, you can go smoothly. Stir with the side of the pot or push the bottom (like cooking dumplings);
22.
When the soup in the pot boils slowly and the fish fillets change color, turn off the heat;
23.
Pour the soup and fish fillets on the sauerkraut in the container, sprinkle with chili flakes, and add some scallions;
24.
In another small pot, heat up about 2 tablespoons of salad oil, burn it until slightly green smoke, "noise" on the fish slices while it is hot; (if you want spicy, "noise" on the chili flakes; don't want to pour this spoon of oil Can’t it? What’s wrong? Eat it yourself anyway!)
Tips:
1. There is really nothing to add.
2. Talk about the tricks of making thick white fish soup:
(1) Fish bones and fish heads should be fully fried, the more fully fried, the whiter the fish soup;
(2) Add boiled water, it must be boiled water, and add enough water at a time, and resolutely avoid adding water in the middle;
(3) Use high fire for frying fish and boiling soup.
3. The whole process of this dish is high fire, especially when the fish fillets are placed, be sure to cook quickly until the fish fillets change color on high heat, otherwise the fish fillets will easily become old.
