Super Detailed Version of Popular Food·sauerkraut Fish
1.
The raw materials are shown in the picture.
2.
Remove the head and tail of the fish and take the middle section (if there are many people in the family, you can also use the head and tail together).
3.
Cut the chili into silk, prepare the pepper and star anise.
4.
Pickled peppers, garlic, ginger slices.
5.
According to the angle of the knife from the head to the tail, slice the fish into fillets.
6.
The fish fillets are tender and sweet. Use a tablespoon of salt. Grab and wash under water. Grab and rub until the water is clear. In the middle, I changed the water three times. The fillets are white and tender.
7.
Use two egg whites, a teaspoon of salt, a teaspoon of pepper, a tablespoon of cooking oil, and a teaspoon of chicken essence. After marinating for ten minutes, mix with half a tablespoon of starch.
8.
Prepare all the materials. Boil the udon noodles with boiling water. Shred the sauerkraut, blanch it and bring it to a boil, so that it can be crispy and tender without any peculiar smell.
9.
Put oil in the pot, stir fry together with chili pepper, star anise and sauerkraut to create a fragrance.
10.
Add the fish bones and fry together until the color changes.
11.
Mix with water, add pickled peppers, pickled pepper water, ginger slices, and garlic slices. Boil.
12.
Bring to a boil on high heat and simmer for five to eight minutes on low heat. The smell of fish bones comes out and it tastes better. Put a teaspoon of salt.
13.
Take the bones and sauerkraut out of the pot and put them in a bowl. Cook the udon noodles and put them in a bowl.
14.
Open the maximum fire. Put the fillets in one by one, moving fast. Put everything in place and cover the pot, and turn off the heat when the pot bubbling. Unless the fish you cut is very thick, this is the most tender. If you wait until it boils and turn off the heat, it will be old.
15.
Spread the udon noodles at the bottom, with a layer of sauerkraut.
16.
Put the fish fillets in a bowl and add some juice. Cut some shredded chili peppers and place them on the fish fillets. If you like more spicy, you can use a teaspoon of chili powder and a mixture of pepper powder and sprinkle on it.
17.
Put two tablespoons of oil in the net pot on the stove, and put pepper and dried chili in the cold oil. If it is a little bit crispy, remove it and place it on the fish fillet.
18.
The remaining oil heats up and smokes, stop for three seconds, and pour it on top of the fish.
Tips:
Key points analysis:
1. Make good dishes, and the fish should be fresh. It is best to choose grass carp, black carp, catfish, which are thick and less thorny. Buy sauerkraut as well, otherwise there will be a strange smell.
Good sauerkraut should also be blanched to remove the astringency of the pickled vegetables. Will be more crisp.
2. Tips of sliced fish, friendship link of teacher Mi Ya:
3. The sliced fish fillets must be scrubbed with salt. Salt can remove some of the water in the fish fillets, and the fish flesh is firm and elastic. It is not easy to break, wash the sewage, change the water three times, and the fish fillets become tender, white and transparent.
4. Pickled fish fillets, put all the ingredients, massage with your hands for a while. Better tasting.
5. The fish fillets must be cooked at the highest heat, one by one, but the hands and feet must be swift, try to put them out within 30 seconds, and then cover the lid and boil. The fish fillets at this time are super smooth and tender.
