Sauerkraut fish in Sichuan style casserole recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Remove the bones of grass carp and take the meat. Cut the fish into thin slices with the oblique knife method. Cut the fish bones and fish heads for use. All kinds of pickles are cut well (the shape is random. It can't be too broken). Shallot is cut into scallion. Starch is soft with a little water bubble. If conditions permit, the head of the big head fish and the flesh of the grass carp can be used.

Step2:Fish meat, fish head and fish bone are salted and marinated respectively with cooking wine. Marinate the fish a little longer. More than half an hour.

Step3:Put a small amount of lard in the wok. Fry the fish head over low heat until both sides are slightly yellow. Shovel it out for use.

Step4:Wash the pot. Put in the oil again. Stir fry the pickled cabbage and pepper over high heat.

Step5:Turn the casserole to add water and pepper. Boil for five minutes. Put in the fried fish head and marinated fish bone.

Step6:While cooking the soup, put the egg white and wet starch into the fish fillet (first the egg white and then the starch). Grasp with your hands.

Step7:After the fish is cooked, sprinkle it gently with your hands. Turn off the fire when the soup is reopened. Mix salt and chicken essence according to the taste. Sprinkle with scallion. A pot of fragrant sauerkraut fish is ready.

Cooking tips:1. It's better to use lard for sauerkraut fish, and the quantity should be enough. It can't be soft. Although the modern society pays attention to less salt and less oil, the sauerkraut fish must have more oil, otherwise it will affect the taste. It's good to eat steamed fish on the day of health preservation. But the fish with pickled vegetables we made this time. 2. When cooking soup, add fish heads and remember to turn to medium heat. Otherwise, fish heads are easy to boil and do not form. 3. Use a casserole to make soup. The taste and temperature of the soup can be better preserved. 4. It's best to use your hands when mixing fish fillet with egg white and starch. Don't use chopsticks and other substitutes. This is the key to perfect integration of fish fillet. 5. Turn to the minimum fire when putting the fillets. Otherwise, the soup will be muddy easily. Turn to the high fire after the fillets are set. Turn off the fire before the fillets are fully cooked. Let the temperature in the casserole force the fillets to be cooked. This kind of fillets has the best taste. There are skills in making delicious dishes.