Practice of Chinese sauerkraut bass 1
1. Remove viscera and gills and wash the bass. Wash sauerkraut for later use; Pat the garlic with the back of the knife for use, and cut the onion into rings for use; Slice ginger for later use, and slice sauerkraut.
2, from the oil pan, put the pepper particles, the number of pepper particles according to your ability to withstand hemp. The picture is about 10, mainly for fragrance, and there is basically no numbness.
3. Stir-fry the pepper and throw it away, then pour in the ginger slices, garlic and onion and stir-fry to give off the fragrance. Stir-fry the sauerkraut for about 2 minutes. At this time, the aroma of fried sauerkraut is very strong.
4. Pour appropriate amount of water to boil and simmer for 5 minutes. Continue to pour the bass. Perch can be whole or cut into small pieces, depending on the size of the pot. Continue to cook, then open the lid and cook for 5 minutes.
Practice of perch with pickled cabbage II
1. The perch has been asked by the stall owner to separate the flesh and blood in the market. After slicing the fish, marinate it with cornstarch, salt, chicken essence, pepper and a spoonful of oil for about ten minutes. Fish heads and bones are also marinated with a little salt to remove fishy smell.
2. Heat the right amount of oil in the pot, saute garlic cloves and shredded ginger, then add sauerkraut and stir fry, add the right amount of sugar and stir fry for a while.
3. Wash the fish head and bones and fry them on both sides.
4. Cook sauerkraut with appropriate amount of water and fish head bones until the soup is milky white. Season with appropriate amount of pepper and mushroom essence, and serve.
5. Pour the fish soup back into the pot and cook the fish fillets.
6. Finally, pour the cooked fish fillets on the sauerkraut and add coriander for decoration. I like to eat pickled cabbage and spicy boiled fish soup. It will be more delicious to put some peppers in it.
Practice of Chinese sauerkraut bass 3
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2. Beat in half an egg white, add 2 teaspoons of starch, a few drops of white wine and a little pepper, and mix well. Marinate for about half an hour. Marinate fish heads, tails and bones with a little salt and pepper.
3. Chop the onion, shred the ginger, cut the pepper with scissors to remove the seeds, soak the sauerkraut for half an hour in advance, then shred it and blanch it in a hot water pot for a few minutes, then remove it and drain it.
4. Put 1 tablespoon of oil in the pot, turn on a small fire, and let the oil cool. Add half of pepper in the pot and stir-fry until fragrant. Add onion ginger, star anise, pepper and shredded sauerkraut to stir-fry until fragrant. Add fish head, fish bone and fish tail in the pot and stir-fry, then pour in hot water, add proper amount of salt in the water, and simmer the marinated fish for 5 minutes on medium heat after the water is boiled.
5. Pour sauerkraut, soup and fish into the pot, pour a tablespoon of oil into the pot, heat it on low heat, turn off the heat after the oil is 70% hot, and put the remaining dried red pepper segments into the oil.
6. Quickly pour the fish into the basin, and the pickled fish will be served.
Making skills of pickled bass
1, perch 1, pickled cabbage 200g, ginger 1, garlic 6, onion 1 root, pickled fish seasoning: 2 tablespoons oil, a little pepper * * * about 20 grains.
There are many pickles in the market, among which the bulk pickles are very salty, so you can't put more when making soup. There are two kinds of bagged kimchi: kimchi with seasoning bag and kimchi without seasoning bag. If the price is moderate, you can buy kimchi without seasoning package. It's more reassuring to wash it when you buy it. Secondly, the seasoning package can actually be made fresher according to your own taste.
The most important thing of this dish is no salt. Sauerkraut itself is very salty. You can put some vinegar to get rid of the fishy smell!