Chinese Food
Sauerkraut fillet (black fish)
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Black fish is a common edible fish in China. It has large size, fast growth and high economic value. Black fish has less bone spurs, high meat content, rich nutrition and higher protein content than chicken and beef. As a medicine, black fish has the functions of removing blood stasis and generating new, nourishing and nourishing. After surgery, eating black fish has the functions of generating muscle and blood, promoting wound healing, and has very rich nutritional value. Black fish meat contains protein, fat, 18 kinds of amino acids, etc. it also contains necessary calcium, phosphorus, iron and many kinds of vitamins. It is suitable for people with weak body, hypoalbuminemia, deficiency of spleen and stomach qi, malnutrition and anemia to eat. People in Guangxi often regard black fish as a precious supplement, which is used to promote milk and blood; black fish has the effect of dispelling wind and treating chancre, tonifying spleen and Qi, promoting water and eliminating swelling. Therefore, in Sanbei area, there are often mothers, rheumatic patients and children with chancre to look for snakehead fish to eat as an auxiliary food therapy. The vitality index of black fish is 0. But the disease prevention index is six point four one 。
Cooking ingredients
Cooking Steps
Step1:Heat a pot of hot water. Put the washed pickles in the pot and cook for two minutes. Remove and cut into sections. Onion, ginger, garlic, millet and pepper are cut as shown in the figure. (forget to pat the pickled peppers. Don't waste the water of pickled peppers in small bags. You can put half of the pickled peppers into the soup. You can put all the hot friends into it.
Step2:The meat, slices, salt and water on both sides of the selected fish are washed and drained (do not use too much force. Wash it a little for two or three times to prevent it from being broken during the cooking process. This time, the fish is bigger. So it's not used up at one time. Choose one part. Make soup or pickled fish for the next time. There are fish farms for sale. You can also choose grass carp. ）. cut the fish bone into pieces for later use.
Step3:Drain the fish fillet, add a little salt, an egg white, pepper and starch, mix and marinate for half an hour.
Step4:Hot oil in a cold pot. Stir fry the sauerkraut and fish bones. Put in some ginger slices. Stir fry until the sauerkraut comes out of the soup and add water. Soup is the key. Because pickles need to be boiled for half an hour. So don't use too little water. But don't be greedy. At least not more than half a pot of water.
Step5:Boil the pickle soup over high heat. Pour in the pickled pepper water. 20 minutes of fire. 15 minutes of small fire.
Step6:Then drain the fish bones and pickles and take them out. (use a large basin as much as possible. Soup should be put in the back
Step7:Fish fillet under the fire. Cook it for a while, and then it will turn off the fire. Pour the broth into the pickle basin.
Step8:In another pot, put the oil over high heat. Stir fry the millet pepper, pickled pepper, onion, ginger and garlic. Then pour in the pickled fish.
Step9:Sprinkle with scallion and cauliflower. It's on the table.
Cooking tips:Sour vegetable soup is very important. In the process of boiling, you can also taste the strong taste of the soup. Add salt and white vinegar properly. Try to buy old pickles. They are sold in this market. They are all in bulk bags. There are skills in making delicious dishes.
