Chinese Food
Spicy sauerkraut fish - make the taste of a restaurant at home
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The black fish is cold and sweet in nature. It can return to the spleen and stomach meridian. It can cure five hemorrhoids, treat dampness and arthralgia. Its face is swollen. It can nourish the heart and Yin, clear the kidney water, carry out water infiltration, detoxify and remove heat . It has the functions of nourishing the spleen, promoting water, removing blood stasis, generating new energy and clearing heat. Indications: edema, dampness, beriberi, hemorrhoids, scabies and other diseases. It has a certain effect on the treatment of beriberi and pregnancy edema. Shennong's classic of Materia Medica lists it as the top grade. Cloud - treatment of five hemorrhoids. Treatment of dampness and arthralgia. Face edema. Under the water. Black fish has the functions of Tonifying the spleen and water, removing blood stasis and generating new energy, clearing heat and expelling wind, tonifying the liver and kidney, etc. Black fish and ginger and red jujube have auxiliary effect on the treatment of tuberculosis. Stewed black fish and brown sugar can cure nephritis. Steamed black fish can promote breast and blood supply. The nutritional value of black fish is higher in protein content, up to 19.5g, less in fat content, higher in calcium content than that of other fish, and more vitamins and inorganic salts. Black fish also contains citrulline and silk
Cooking ingredients
Cooking Steps
Step1:There are two black fish. It weighs about 1000 grams after the fish is sliced. (it's recommended to take the skin of the fish with it. It's not suitable to scatter the fish like this.
Step2:Rinse the fish slices repeatedly until they are clea
Step3:The meat is bright after being washe
Step4:Add 10 grams of salt and shake well. Make the fish firm. Marinate for 5 minute
Step5:Then wash. Dry the surface with kitchen pape
Step6:Add 20 ml cooking wine and 34 drops of lemon juic
Step7:White pepper 2
Step8:Ginger 20
Step9:Starch 30
Step10:Marinate for half an hour after graspin
Step11:Dry red pepper 40g, washed, cut and seede
Step12:Sliced pickles, sliced onions, sliced ginger, sliced garlic, 15g, sliced garlic, 30g chopped garlic, sliced garlic leaves, spare peppe
Step13:Hot pot cold oil into pepper. Stir up the fragrance with small heat and fish ou
Step14:Stir fry ginger and garlic slice
Step15:Pour in the dried red pepper, stir fry it to make it spicy and serve as standb
Step16:Add 20 ml yellow lantern pepper sauce to the remaining oil and stir fry i
Step17:Add pickle
Step18:Stir fry for fragranc
Step19:Stir fry with Scallio
Step20:Add 700ml clear wate
Step21:Add 20ml of raw soy sauce and 20ml of white vinegar after boilin
Step22:6G chicken essenc
Step23:5g sugar. 2G sal
Step24:3 g white peppe
Step25:In a separate pot, boil the water and put the marinated fish slices on a low heat
Step26:Don't stir it after putting it in. Remove it after discoloratio
Step27:Put it directly into the prepared sou
Step28:Pick out the scallion and ginger. Boil it again
Step29:In a container. Put the prepared garlic, minced garlic and cilantro on it
Step30:Spread the fried peppers on the fish in step 1
Step31:Heat 25 ml of salad oil in the pan, pour it on top, and pour in a little sesame oil
Step32:If you like spicy, you can put more peppers. Cook with soup or put some pickled peppers to taste heavier
Step33:It's hot and sour. It's good-looking and deliciou
Step34:Today's lunch. Group phot
Cooking tips:1. It's better to choose black fish. There are many grass carp bones. It's fragile. 2. The fish is boiled separately. So the soup is not easy to be muddy. 3. When the fish is boiled, put it into the pot on a low heat. If you don't stir it later. 4. Use lemon instead of white vinegar. The taste is better, the fragrance is better, and the dishes are delicious.
