MySheen

fish with Chinese sauerkraut

Published: 2024-12-22 Author: mysheen
Last Updated: 2024/12/22, [dish name] pickled cabbage fish [cuisine] northeast dish [characteristics] fresh and refreshing, appetizing and invigorating spleen, sober up and refreshing, delicious soup. [Ingredients] 1 carp (about 1000 grams), 250 grams of aged pickled cabbage. 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g monosodium glutamate, 4g pepper flour, 15g cooking wine, 25g pickled pepper powder, 10 pepper, 3g ginger slices and 7g garlic cloves. [System]

[dish name] Boiled Fish with Pickled Cabbage and Chili

Northeast cuisine

[features] fresh, tender and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, Tang Mei palatable.

[raw material]

The main ingredient is 1 carp (about 1000 grams) and 250 grams of aged pickled cabbage. One egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled pepper, 10 grams of pepper, 3 grams of ginger slices, 7 grams of garlic cloves.

[production process]

1. Remove the scales, gills, laparotomy and visceral washing of the carp, remove two pieces of fish meat with a knife, split the fish head, and make the bones into pieces. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, fry the pepper, ginger and garlic cloves, stir-fry the sauerkraut, add the soup to boil, add the fish head and bones, and boil over high heat. Skim off the soup noodle foam, drop into the cooking wine to fishy. Then add refined salt and noodles and set aside. 3. Oblique blade of fish meat into 0.3 cm swordfish fillet, add refined salt, cooking wine, monosodium glutamate and egg white to mix well, so that the fish fillet is evenly covered with egg paste. 4. After boiling the soup in the pot, shake the fish fillet into the pot. Heat the oil in another pot, stir-fry the minced pepper and cook in the soup pot for 1 to 2 minutes. Wait for the fish fillet to be cooked, add monosodium glutamate, pour into the soup basin and serve.

 
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