There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender

by Meimeijia's Kitchen

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

The New Year will be celebrated in 10 days! The windy 2020 is coming to an end soon, and the new year is about to begin~

During the rare 7-day holiday, all kinds of family banquets are home. The clever housewives of each family take this opportunity to use their own cooking skills to conquer relatives and friends. There will never be a dish at the banquet during the Spring Festival!

As the saying goes, "There is no feast without chicken, and no feast without fish." On the Chinese table, fish is an indispensable delicacy. Fish, in the eyes of our people, it is not only food, but also represents auspicious meaning, "surplus every year" is the simplest wish of our people.
The rich taste and various methods have also made fish meat a delicacy that we especially want to eat every time we go. However, it does require skill to make fish. The meat is tender and easy to loose. If you are not careful, the fish skin will be unsightly fried! There is no kitchen exercise for three to five years. Many people dare not do it easily. Meimei has nearly 20 years of cooking experience, but she is really confused about cooking fish. It’s okay to eat at home. If you use it, Meimei has almost 20 years of cooking experience. It's really hard to come to a banquet!

There are so many ways to make fish. I only love this one. The soup is fresh and tender and more nutritious than boiled fish fillets!
On New Year’s Day, I had a small gathering with the little sisters and ate a fish in sour soup. The taste was very unique. The little sisters all said it was delicious. It's not very detailed, but based on her own experience, Meimei DIYed this dish when she went home! The son even said it was delicious, so he took fish soup and dried three bowls of rice in one go!

Sauerkraut fish is different from boiled fish. In addition to eating fish meat, sauerkraut can be eaten, and soup can also be drunk. The soup of boiled fish is greasy and spicy, so you can't drink it. As long as the following four points are mastered: the fish fillets should not be scattered, the meat should be smooth and tender, the soup should be delicious, and the sauerkraut should be crispy, this dish will be a success! Going home during the Chinese New Year, I decided that the fish would do it!

The method is not difficult, but the taste is really awesome! So today, Meimei brought its method to everyone, you can only be greedy, I am not responsible for drying the saliva~

Ingredients

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender

1. The sauerkraut is bought at the supermarket, and it is convenient to make a pack just once.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

2. Rinse the sauerkraut and cut into small pieces.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

3. Mince the ginger and garlic, and cut the red pepper into circles for later use.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

4. A piece of fresh grass carp is ready, scrape the scales, cut the belly to clean the internal organs and gills, first cut off the head and slice the fish. The black film inside the fish belly should be scraped clean. Slice the fish back into slices about 3mm thick. Cut the fish head in half from the middle. Finally, the fish is divided into fish head, fish tail, fish bones, and fish fillets.
Now when you buy fish, you can handle it according to your requirements, so it is quite convenient to make fish fillets.
Separate the head, tail, bone, fish belly and fish fillets, and use a small amount of salt, chicken essence, cooking wine, and water starch. Marinate for 10 minutes. (Water starch is made by mixing one spoon of corn starch and three spoons of water)

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

5. Add oil to the pot, add ginger and garlic until fragrant.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

6. Add pickled peppers and sauerkraut and stir fry until fragrant.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

7. In another pot, put the fish bones in hot oil and fry the fish head slightly.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

8. Add 4 bowls of water, cover and boil on high heat. Add fish tails and fried sauerkraut to a boil, add salt and white pepper to taste. (Sauerkraut is salty, so if you want to add salt in this step, you have to taste the taste before deciding)

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

9. After cooking, remove all the fish and put them in a bowl. Put the fish fillets in the original pot and cook until the color changes.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

10. Pour the soup and fish fillets into the bowl immediately.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

11. Boil about 3 tablespoons of hot oil, and saute the dried red pepper and Chinese pepper.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

12. Add the chili and pour it on the surface of the fish. Sprinkle some coriander to decorate and serve.

There are So Many Ways to Make Fish, I Only Love Pickled Fish, The Soup is Fresh and Tender recipe

Tips:

The requirements for the success of sauerkraut fish only need to meet four points:
Fish soup is fresher: Fry the fish heads and fish bones first, and the soup will be whiter and fresher.
The fish fillets are not scattered: Many people cook the fish fillets in this dish. It should be noted that the fish fillets should not be too thin (unlike the sashimi method of Guangdong hot pot)
Of course, it can't be too thick, because it doesn't taste too thick. When cooking in the pot, the soup should be picked up immediately as soon as the color changes. If the fish is cooked for too long, the fish fillets will become old and rotten.
For the meat to be smooth and tender, some water starch must be marinated, but the portion should not be too much, and no trace of flour can be seen on the surface.
The sauerkraut stalks should be crispy. When you buy it first, you should buy it with good quality, and then it should not take too long to fry and cook, so that the soup has the taste of sauerkraut.
Secondly, there is no need to put salt in the soup, because if you put too much sauerkraut or if it is salty enough, the soup will naturally boil out of salty taste. Taste the taste of the soup first, and then decide whether to add salt.

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