Name: Sour Soup Sea Bass
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g sea bass; 400g Sauerkraut; 250g Sprouts; 1 piece Knorr Soup Po; 50g Tofu bubble; 1L water; 20g Corn flour; 1g Chicken noodles; 1g pepper powder; 1g White pepper

Sour Soup Sea Bass

by True flower

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

My husband likes to eat sauerkraut fish, so I learned how to make it more delicious. The fish I made before was carp, and the meat was always not tender enough. One time I watched a diet show and learned how to paste the meat. Make the meat smooth and tender. After using this method and replacing the sea bass, the meat is very tender and smooth! Finally succeeded! And I used Knorr Braised Soup Po, the soup is delicious! This is the final result of continuous experimentation and learning so that your lover can eat the food you make!
Knorr Soup Bao Nongqing launched a customized formula-dedicated for stewing.
To make a stew, add a piece when you put the seasoning to melt it into a thick broth.
The rich taste like boiled pork bones is incorporated into the ingredients to enhance the taste of the ingredients;
The color of the soup is soft and bright, and the flavor is fresh and strong.
Stews a stronger meaty taste, even the vegetables are stewed so deliciously

Sour Soup Sea Bass

1. Ask the stall owner to remove the bones of the sea bass. After buying it, do not wash it first. Mix it with 1 teaspoon of salt and marinate for at least half an hour. Wash and drain water

2. Add 1 liter of water to the pot, shred the sauerkraut, put it in the pot, cover, and simmer for 15 minutes on medium heat. I pickled sauerkraut by myself, or I can buy it.

3. Cut the fish into thin slices, mix with cornstarch and water 1:1, mix into cornstarch paste, add chicken powder and pepper powder and mix well, then add fish fillets and mix well, hang cornstarch paste evenly on each slice of fish on.

4. Take out the sauerkraut in the sour soup, you can keep some or not, add a piece of Knorr Stew Soup Bao

5. Put the sprouts in the sour soup, pick up and place in a large bowl after half a minute

6. Put the tofu bubble in the sour soup and cook it, pick it up and put it in a bowl, turn off the heat first

7. Boil a pot of water in another pot, put the fish fillets with corn starch paste in boiling water and cook them. Use chopsticks to separate the fish fillets while boiling, because the fish fillets will stick to each other when the paste is hung, so don’t scald them. Too long, after turning the color, you can scald it for a while, and put it in a bowl with sprouts and tofu at the bottom. Continue to blanch the remaining fillets.

8. Sprinkle chopped green onion on the fish fillet, boil the sour soup again, and then pour it into a bowl full of fish

Tips:
1. When blanching fish, it must be blanched separately, too much water will not be hot enough
2. The fish must have a pulpy texture to be tender and smooth