Sauerkraut fish, also called sour soup fish, is a very classic dish, hot and sour and refreshing, and the fish is tender. It is my favorite.
A pickled cabbage fish restaurant was opened near my house. One black fish is kept in the pond. You can pick which one you like, sell it by catty, and kill the live fish. A family of three eats it, and every time it serves one full The large bowl, white and tender fish fillets, are really slippery, so delicious, even the sauerkraut soup is sour and appetizing, in the cold winter, drink a bowl and feel comfortable!
I like to eat sauerkraut fish. Every time I go out to eat, I always like to order a plate and I will never tire of eating. It's a pity, but the price is a bit expensive, so I can't bear to go out to order!
often sigh, if I also learn this dish, it will be fine, then I can eat it every day!
Pickled cabbage fish, as the name suggests, must have pickled cabbage and fish. For sauerkraut, there is a package for sale in the market, which is not a problem. In fact, the only difficulty in this dish is fillet fish. This is a technical job. I dare not try it every time because I don't think fillet fish is good. It is too troublesome to think about it.
However, I suddenly discovered that the fish stall owner is really good at serving him. As long as he spends money on the fish, he kills the fish for free and helps fill the fish.
Oh, this is so good, I immediately bought one and went home. In this way, it is not difficult to make sauerkraut fish. It is successful the first time. It is delicious and cheap. After learning it, you don’t need to go to the restaurant to eat it. You can save money from now on!
Next, let’s talk about how to do it.
A piece of black fish. When I bought it home, it was already filled with fillets. It was divided into two parts: fillets and other fish bones. Some fish fillets looked thicker, so just slice them again.
Add appropriate amount of salt, cooking wine, an egg white, and a little starch on the fish fillet. Grab it well and marinate. This is one of the secrets of the tenderness of the fish fillet.
prepare sauerkraut, chopped pickled pepper, bean sprouts, chili, garlic, ginger and so on.
Put an appropriate amount of oil in the pot and saute the ginger and garlic.
Add fish bone and fish body, stir fry, add a little cooking wine, until the color turns white.
Add sauerkraut, pickled pepper and chili and stir fry.
Add an appropriate amount of water and cook for a few minutes to cook out the nutrition and umami flavor in the fish and the taste of sauerkraut into the soup.
Add bean sprouts, season with salt, taste, if the taste is enough, don't add it.
Take out all the ingredients in the pot, put it on a large plate, and add a little soup. Bring the soup in the
to a boil again, keep it boiling, add the fish fillets, here you can use a spatula to stir slowly in the same direction until the fish fillets turn white, turn off the heat immediately.
Pick up the fish fillet and place it on the top of the large bowl just now, scoop a little bit of soup, sprinkle with chopped green onion and chili, and then pour a spoonful of hot oil on the fish fillet, and it will make a sound of "Zi" instantly. It was the most exciting moment. The fish fillets drenched in hot oil instantly became enchanting and enchanting. It seemed to come alive again. It was amazing!
My taste is slightly light, and it is not too spicy, so I only added a little chili, and the red one is the red chili in the end, which adds color, haha!
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