Chinese Food
Sauerkraut
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Because fish doesn't spit out thorns, I chose an American red. Usually it's made of perch and other fish with less thorns. This fish has only one big thorn. No small thorn. It's very suitable for children to eat.
Cooking ingredients
Cooking Steps
Step1:Deal with the fish. Cut off the head. The fish is sliced into two parts along the back. The bones are left.
Step2:Cut the belly of the fish along the bone. Cut the fish into butterfly slices obliquely. That is, the first knife does not cut the skin of the fish. The second knife cuts the skin of the fish. After the fillet is ready, soak it in water. Fish bone. Fish belly cut. Fish sauerkraut to cut thick silk. Soak in water. Change water twice. Used to eat less water for sour taste.
Step3:Put more oil in the pan, fry the fish head, the fish bone and the meat of the fish belly. Fry it a little longer. Make sure it's done. Fry and serve.
Step4:Fish and pickles squeeze out water. Oil is left in the pot. Put the onion and ginger in the wok. Stir fry the pickles. Stir fry for a while. Add water after the smell of acid. Fry the fish head, bones and belly. Cover the pot and cook for 20 minutes.
Step5:When you cook the fish soup, season the fish. Add some salt, white pepper, chicken essence, cooking wine and starch.
Step6:After the fish soup is OK, put the fish slices into the fish soup one by one. Cover the pot and cook for 2 minutes. Out of the pot. Add a little more salt before leaving the pot.
Cooking tips:I like this dish with bass tired fish, because there is no need to pick thorns. There are skills in making delicious dishes.
