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

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

2. Rinse the sauerkraut and cut into small pieces.

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

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)

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

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

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

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)

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.

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

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

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

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.