Fish with Chinese sauerkraut is a delicious and spicy authentic Sichuan dish. The fish in this dish is delicious and has no fishy smell at all, because the pickles have removed it. Here are some ways to introduce you.
Exercise 1
material
5g of dried red pepper, proper amount of pepper, 650g of mandarin fish 1, 300g of pickled cabbage, 2 parsley, 2 shallots, 2 ginger 1, 2 garlic, 6 pickled peppers, 2 teaspoons of salt, 80 ml of Chinese liquor 10 ml and peanut oil.
working methods
1, reduce the fire and clean up, or directly ask the fish seller to help clean up. After washing, slice the big bones and fish, cut the fish bones into small pieces, and cut the fish head in half.
2. Then prepare a proper amount of salt and liquor, and marinate the processed fish fillets evenly for about 10 minutes.
3. Wash other materials, cut sauerkraut obliquely into small pieces, cut coriander and onion into small pieces of about 1cm, shred ginger, pat garlic flat and chop it up, cut dried pepper and pickled pepper in half, and cut pepper in half.
4, hot pot, add 30ml of oil to heat, add ginger and pickled pepper to stir fry, add fish head and fish tail to stir fry.
5. Pour in sauerkraut and stir-fry for half a minute, add three bowls of water about 600ml, cover and boil, and then add fish bones.
6. When the soup is boiled to milky white, remove all the soup except the soup and put it in a large bowl.
7. Continue to boil the soup in the pot, add the fish fillets to cook, pick them up and spread them on the bowl surface. Pour the soup into a bowl and sprinkle with coriander and onion.
8. Heat 50 ml of oil in the pot, add garlic and stir-fry until fragrant, add dried pepper and pepper, turn to low heat and stir-fry red oil slowly, and sprinkle evenly on the surface of pickled fish.
Exercise 2
material
Grass carp 1200g, Sichuan sauerkraut 400g, onion segments, ginger slices, garlic, dried red pepper, pepper, pepper, red pickled pepper, coriander, cooking wine, pepper, starch, egg white, salt, sugar, chicken essence, chives and pepper.
working methods
1, a fresh grass carp, slaughtered clean; Wash Sichuan sauerkraut and cut it into small pieces.
2. Head and bone the fish, remove clean fish from both sides, and open the fish head from the middle piece.
3. Chop the fishbone into 2cm segments, and the fish will be cut into butterfly-shaped pieces with a knife along the tail direction.
4. Put the cut fish fillets into a large bowl, and add a little salt, pepper, cooking wine, egg white (a little) and water starch to catch the taste.
5, the pot is hot, come on, put pepper, dried red pepper, saute chives, ginger, garlic, then add pepper and red pickled pepper, stir-fry the fragrance.
6. Stir-fry Sichuan cuisine, add a little cooking wine and sugar, and add enough water.
7. Add fish heads and bones, bring to a boil, skim off the floating foam, cook for about 10 minute, and add chicken essence.
8. After turning to low heat, put the fish fillets into the pot one by one and cook them on medium heat. After the fish fillets turn white, pour them into the pot and sprinkle with shallots and shallots on the surface.
9. Add a proper amount of oil to the wok, and add dried red pepper, garlic slices and pepper to the warm oil.
Deep-fry dried red pepper until it is crisp, and pour it on the surface of pickled fish while it is hot.