Now is the best time to eat fish, both food and health are ideal choices. Fish with Chinese sauerkraut is a popular dish. Sauerkraut is slightly sour and not spicy, very refreshing, and its own taste is very deep, and then wrapped in a layer of fish flavor, which makes people want to stop. Fish slices are rich, fresh and sour, and can be eaten. The fish fillets are tender. As soon as they are imported, they slide into the throat before touching the tip of the tongue. The touch of acid and fresh alcohol cannot be dispersed from the depths of the throat for a long time.
The practice of pickled fish 1
Ingredients: fresh fish 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled pepper 15g, fresh soup 1500g.
Exercise:
1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut two pieces of fish with a blade, split the fish head, and cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and slice; Soak red pepper and grind it into fine powder.
2. Put the pan on fire, put the oil to 50% heat, add garlic cloves, ginger slices and pepper to stir fry, then stir fry the vegetables, add fresh soup to boil, add fish heads and bones to boil, add cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into a fillet with a skin thickness of 3 mm, put it in a bowl, season it with Sichuan salt, cooking wine and monosodium glutamate, then pour in the egg white, mix well to wrap the fillet with a layer of egg white, then gradually shake the fillet and put it in a boiled fish soup pot.
4. Put the fire in another pot. When the oil is heated to 50%, add Chili powder and stir-fry until fragrant. Immediately pour into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to refresh and serve.
Boiled fish with Chinese sauerkraut and Chili
Practice of pickled fish II
Ingredients: 600g snakehead, 0/00g sauerkraut/kloc-,25g pickled pepper, 5g pickled ginger and chopped green onion/kloc-,3g pepper, 5g garlic, 4g refined salt, 0/0g cooking wine/kloc-,500g broth and 500g cooked vegetable oil.
Exercise:
1. Cut the fish into 3 parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok in medium heat, heat the cooked vegetable oil to 60% heat, add the fish and fry until it turns yellow, and take it out.
2. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut, cook it, and serve it on a plate. Add vinegar to the pot.
Practice of pickled fish 3
Ingredients: one grass carp, one pickled pepper, one pickled cabbage and one egg white. Appropriate amount of white pepper, water, garlic slices, ginger slices, cooking wine, starch, salt, sugar and chicken essence.
Exercise:
1, wash the killed fish, cling to the fish bones and slice the fish. Slice the fish skin downwards, obliquely cut into fillets with a thickness of about 0-5 cm, and cut the fish steak into slices with a length of about 5 cm.
2. Add cooking wine, starch, egg white and salt to the fish fillets, mix well and marinate for 15 minutes. Heat the wok with oil, add ginger slices, garlic slices and pickled peppers, stir-fry until fragrant, add ready-made sauerkraut and stir-fry for 3 minutes, then add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, and then add fish chops to cook, so as to make it delicious.
3. Put the sauerkraut into the bowl for later use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from boiling easily. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. After the fish fillets become discolored, season them with salt, sugar, chicken essence and pepper, and serve them out in a deep dish, with a little pepper oil sprinkled on them.
Boiled fish with Chinese sauerkraut and Chili
Practice of pickled fish 4
Ingredients: fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled pepper 15g, fresh soup/5g. 50g, 3g pepper, cooking wine 15g, pepper1g.
Exercise:
1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut two pieces of fish with a blade, split the fish head, and cut the fish bones into pieces with the size of 1 and 5cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.
2. light the pot. When the oil is heated to 50%, add garlic cloves, ginger slices and pepper particles to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim off the floating foam, add cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, and stir well to wrap the fillets with a layer of egg white. Then shake the fillets gradually and put them into the boiled fish soup pot.
4. Put the fire in another pot. When the oil is heated to 50%, stir-fry the chopped peppers, then immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to taste, and then pour it into the soup bowl.
Boiled fish with Chinese sauerkraut and Chili
Practice of pickled fish 5
Material: 1 strip (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
Exercise:
1. Wash the scales, gills, laparotomy and internal organs, take down two pieces of fish with a knife, split the head of the fish, and break the money bone into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Practice of pickled fish 6
Ingredients: grass carp or preferably grass carp, 1.5 kg is better. Pickles.
Exercise:
1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.
Boiled fish with Chinese sauerkraut and Chili
2. Put the fish bones and fish heads together and marinate them with salt and cooking wine, and marinate the fillets with salt and cooking wine separately 10 minute. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.
3, put some oil after the hot pot, not too much, too much soup will be greasy, use chopped green onion, garlic and ginger to fry the pot, put the marinated fish head in, stir fry, add water, put more water, don't fish bones, add monosodium glutamate, dried Chili. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious.
4. Put the fish fillets into the pot. When the fillets are cooked, take the pan immediately. Don't overcook the fish fillets, they will not taste good. Finally, add some chopped parsley and put it in a big soup pot, and it's ok.