Sauerkraut fish fillets are delicious and fragrant
Overview
My husband caught a big grass carp. The white and tender fish meat looked so fresh. I enjoyed eating a piece of it as pickled fish.
Tags
Ingredients
Steps
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So delicious
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Food preparation
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Hold the knife at a 45-degree angle to the fish piece and slice it into fillets from the big end to the small one
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Catch the fillets with salt and wash them 3_5 times under clean water. The resulting fish fillets will be white and transparent
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Add pepper, salt, egg white, 1 tablespoon vegetable oil and mix well with your hands
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Marinate for 15 minutes to add flavor, add starch and mix well
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Heat vegetable oil in a pot until it is 40% hot. Fry the fish head over high heat until golden brown on both sides
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Add 2/1 of the sauerkraut and stir-fry until fragrant
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Put in boiling water. The important thing is to say it three times. Be sure to let the water boil. The cooked fish will be delicious and milky white in color. Boil it over high heat until it turns milky white.
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Add the remaining sauerkraut and cook over high heat for 5 minutes. Add salt to taste
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Use a slotted spoon to scoop out the fish head sauerkraut
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When the soup in the pot is boiling, add the fish fillets. Use a slotted spoon to carefully stir the fish pieces clockwise until the fish pieces change color and the soup is slightly boiled.
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Take out the fish fillets and put them on top of the sauerkraut, and pour the soup on top of the fish fillets.
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Put cold vegetable oil in a pot over low heat, add chili shreds and Sichuan peppercorns and stir-fry
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Put the chili on top of the fish pieces
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Add celery leaves and chopped chives, pour the fried chili oil over the fish pieces and make a sizzling sound. The aroma is fragrant.
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The fillet is white and has a rich flavor.
