Chinese Food
Sauerkraut fish better than fish
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Cooking for two hours. Eating for ten minutes. But. Drinking so good pickled fish soup. Feeling. Everything is worth it (friendly tips - if you want to do it, please see the following tips)
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients, pickled peppers, pickled vegetables, ginger slices and fis
Step2:Cut the fish like this. Cut off the side of the fish belly. Cut into pieces
Step3:Slice fish. 3cm thick. Chop fish bone into section
Step4:Put the fish bone into a proper amount of salt about 3G. Pour in a proper amount of beer. Stir and grasp for about 1 minute. Then wash it with water and take it out for standby
Step5:Add a proper amount of salt and beer to the fillet. Stir the fillet gently for one minute. When there is sticky mucus, wash it with water. The mucus must be cleaned. After cleaning, squeeze out the water and put it in the basin for standby
Step6:Add 2G of salt, a little pepper, 20g of beer, and stir in one direction by hand for one minute. It must be stirred until the beer seasoning is absorbed into the fish. Then, add half of egg white and stir evenly
Step7:Add 5g potato starch and mix well. Marinate for 10 minutes. Set asid
Step8:Blanch the prepared pickles for about 5 minutes. To balance the salty acidit
Step9:Blanch the pickled cabbage, remove it, squeeze out the water, heat the pot, put the pickled cabbage with squeeze out the water into the pot, and then turn it over until the water in the pickled cabbage is gone. In this way, the pickled cabbage will be crisper. Put it on a plate for standby
Step10:Add oil to the pot. Stir fry the pickled peppers, ginger and pickled vegetables in the pot. Put them on the plate for standby
Step11:Add some oil into the pot. Put in the fish bones. Fry until both sides are golden. The fish soup is thick and white (it's better to turn it less when frying, or the meat will fall off. Shake the pot. Prevent sticking to the pot
Step12:Fry until golden brown on both sides. Add sauerkraut, pickled peppers and ginger. (I fry fish bones a lot, so the meat is broken
Step13:Add boiling water. It must be boiling water. Otherwise, the fish will smell fishy. First boil it over a large heat. Then turn to medium heat to boil it. If you want the soup to be white and thick, it will take a longer time to boil. I didn't boil it too long, so the color of the soup is not white. When you boil it, remember to add boiling water and the floating end of the surface
Step14:After cooking, add salt, a little sugar, a little pepper and a little white vinegar
Step15:Take out the pickles and put them in the bottom of the basi
Step16:Leave the rest of the soup on the fire. Add one piece of fish. Cook on the fire for about 15 seconds. Don't take too long. Otherwise, the fish will get old easily
Step17:Put fish fillet on pickle
Step18:Keep the soup on the fire until it boil
Step19:Boilin
Cooking tips:1. When dealing with grass carp, if you dare not kill it yourself, let the stall owner clean it first. If you meet an enthusiastic stall owner, you can let him cut the fish. It saves a lot of things. If you deal with grass carp at home, first bleed the grass carp. Be sure to put it clean. Then cut the stomach. Take out the contents. Clean the gills, fins and teeth of the fish. If you can't clean them, it will smell fishy. Then clean them. The black film in the stomach must be cleaned. There are a lot of bacteria on the black film. And the mucus on the fish. Be sure to clean it. Most of the fishy smell comes from the mucus. When dealing with fish, I'm usually Mom. 2. In fact, the last step is to pour oil. Boil a small amount of oil and pour it on the fish fillet. But, eat it at home. I omitted this step. 3. If the soup is not delicious enough, you can add some chicken essence or monosodium glutamate. This is what my mother reminded me. When we drink the soup, we always feel something missing. Mom
