I like sauerkraut fish very much. Every time I eat in Sichuan restaurant, this dish must be ordered. The fish is fresh and tender, and the soup is sour and delicious. It’s very appetizing!
1 black fish
150g pickled cabbage
1 egg white
Appropriate amount of starch
Proper amount of salt
15ml cooking wine
Proper pepper oil
30ml white vinegar
30g pickled pepper
Proper amount of white pepper
Appropriate amount of cumin powder
Appropriate amount of onion, ginger and garlic
More than a dozen pepper
Proper amount of dry pepper
Appropriate amount of carp low erucic acid small pressed Luzhou canola oil
Step 1Wash pickled cabbage and cut into pieces.
Step 2Slice garlic, ginger, scallion and pickled pepper.
Step 3Remove the head and tail of the black fish, cut it in two from the middle, cut the middle bone with a knife, and cut the fish meat obliquely into thin fillets. (the remaining fish body can be cut into pieces and boiled with fish head and tail to make soup bottom.)
Step 4Rinse the fish slices with water and let the fish slices feel sticky. Drain into the bowl and add 20 grams of salt and 15 ml of cooking wine.
Step 5Grasp the fish in one direction with your hands until the fish thickens.
Step 6Add starch and egg white to the bowl.
Step 7Grasp evenly with your hands so that the fish is coated with starch. (the processed fish fillets can also be refrigerated in the refrigerator for a while, which is better.)
Step 8Pour a proper amount of carp low erucic acid small squeezed Luzhou fragrant rapeseed oil into the pot and cook until 70% hot.
Step 9Add onion, ginger, garlic and pickled pepper to saute until fragrant.
Step 10Then pour in sauerkraut and stir fry.
Step 11Add an appropriate amount of water, 30ml of white vinegar, an appropriate amount of salt and a little white pepper, and bring to a boil.
Step 12Remove the pickled cabbage and put it in a big bowl.
Step 13Then add the fillets.
Step 14Boil over high heat, skim the foam, remove the fish fillets and put them into a large bowl. Pour the soup into the bowl. (fish fillets are easy to cook and should not be cooked too long, otherwise they will be very firewood.)
Step 15Pour 5ml chili oil, appropriate amount of chopped green onion, ginger and garlic, more than a dozen pepper, a little cumin powder and an appropriate amount of dry pepper on the fish fillet.
Step 16Pour a proper amount of carp low erucic acid pressed Luzhou canola oil into the pot and heat it. (hot oil is to heat the edible oil directly in the pot until it smokes.)
Step 17Drench with hot oil to stimulate the flavor of seasoning. The bottom of pickled cabbage fish soup is hot and sour, and the fish fillet is tender, smooth and refreshing. You must try it.