酸菜鱼为啥叫Sauerkraut

Pickled cabbage fish is the most famous sichuan cuisine dishes below one dish, we introduce a simple approach to think, pickled cabbage fish pickled cabbage fish production method, know how to make friends of pickled cabbage fish as a reference.

Pickled cabbage fish:

The main ingredient of pickled cabbage fish (materials),

Fish tail 125 grams of bubble vegetables January 15 grams of powder 200 grams ginger, 1 gram

Garlic 10 grams egg qing 2 bubble chili 15 grams of fresh soup 15 grams

5 grams of salt, oil mixed 50 grams of pepper 3 grams mirrin 15 grams of zanthoxylum bungeanum 1 gram

Pickled cabbage fish (manufacturing method),

The practice of pickled cabbage fish slices in sichuan, vegetable to sword, then rinse bubble, lest too salty.

2 of pickled cabbage fish will stay with clean, carp slaughter,

3 in the practice of pickled cabbage fish fish and meat and fish, fish will open with a knife strokes, but don't be cut off from the merlion, bones, along with the sword fish bones, until the fish bones separate from the side, the fish, another equally,

The practice and pickled cabbage fish fish fillet changes inclined knife cut into large, add salt, gourmet powder, powder and mix the egg whites, sizing and wet starch,

Pickled cabbage fish practice 5 5 centimeters long period fishbone cut, Fish from among them, and for a second with, Within the next bubble in oil, saute garlic, pepper, After the fire, the sichuan vegetable slow fry for 1 minute, pour boiling water or stock, fire, Then add fish and bones, cover pot, big fire 5 minutes, Add a little, monosodium glutamate and pepper, Finally, see the slowly fish fillet all white after half minutes can bring to a boil.

The key technology (sour pickled cabbage fish),

1 must use fresh grass carp, can make whole fish soup, surrounding the gills go and viscera wash armour, picking on both sides, Ji knife, cut into a bowl, when alignment.

2 the whole fish oil, fry not hard except xing. WuHuo cook fish, can make a white milk soup. Bubble, boiled vegetables after a long time, the hair is black, dark later

介绍一种菜的做法（英语）

Freshwater fish, a pickled cabbage, a bag Pickle 6 Garlic 3 Ginger a small piece of star anise 1 dried chili pepper into a small 10 Coriander 1

Pickled fish material:

Starch, 1 egg white 1 tablespoon cooking wine 1 tablespoon sugar 1 / 2 tablespoon salt 1 / 2 tsp white pepper 1 / 3 tsp

Practices:

1, the case of the fish flat on the board, take a sharp Kuaidao flat sheet into the office from the fish-tail fish, fish bones will be close to the middle of the fish pieces down, and then upside down the other side of the fish pieces down; to film down flat on the case of large fish board, knife and chopping board was 45-degree angle knife and fish slice back

2, cut fish, pickled fish within the material transferred to it with his hand gently grasping uniform, preserved for 15 minutes

3, the pickled cabbage cut into small be cleaned, garlic and ginger cut into pieces, dried pepper cut into segment

4, the pot into the slightly more than the cooking oil till the 7 into a heat, then put into a one and a half and dry chili pepper pot choke segment until the flavor out and then into the star anise, garlic, ginger, and Pickle, and cut Stir-fry with a good pickled cabbage

5, to be fried sauerkraut smell came out, add about 1 liter of water then put into a tick before the fish bones under the head cover and the fire to boil Simmer for 15 minutes after the switch to thicken soup

6, falling gently boiled fish will be cooked immediately after flameout poured into a bowl of pickled fish or a casserole in (recommended casserole, please note that the intimacy of the attached proposal)

7, the pan clean, then pour a little oil till the 7 into the heat, add the other half of pepper and dried chilli until fragrant and pour the cooked pickled fish, the best you can put two parsley

Smalltalk sauerkraut fish

Raw material: grass carp or carp, grass carp is the best, a斤半heavier is better. Sauerkraut 1 (I say one, because大头菜do sauerkraut are generally a one pickled).

Steps:

1, clean fish after packing to the head, the fish cut into small pieces-down. Fish bone砍成above. If the little pot, the head Retention can be done after the head soup. If the pot large enough, the head also can be done together.

2, fish bone and the head put together salt and料酒salted, another fish separate release also salt and料酒salted, more than 10 minutes on it. Make an egg white grasping the fish absorbed. Sauerkraut cut into short sections, washing three times removed some salt taste, and reserve.

3,热锅after caving fuel, not too many, too many will greasy soup with garlic chopped scallion and ginger to a pot,腌好fish bone put to the head, the speculation, adding water, and more water to put points , had no fish bone, and monosodium glutamate, home dry chilli peppers, like吃辣can put more points, and do not like吃辣can put a nice dry红椒embellishment. To put sauerkraut,煮开, long cooking, so that more delicious soup. This time the soup can taste the savory, slightly放盐(before preserved because the time has spared salt, sauerkraut is a).

4, the next to the fish bowl, the fish cooked immediately起锅. Do not cook the fish old, has not tasty.

5, the last shred of parsley plus points, with big soup pots Shing up, it ok啦.

Features: fish香嫩,汤味particularly delicious.(家常酸菜鱼

原料：草鱼或者鲤鱼，最好是草鱼，一斤半重的比较好。酸菜一棵（我之所以说一棵，是因为大头菜做的酸菜一般都是一棵一棵腌制的）。

步骤：

1、鱼收拾干净之后，去鱼头，把鱼肉片下来切成小片。鱼骨砍成小段。如果锅不大，可以把鱼头留着以后做鱼头汤。如果锅够大，可以把鱼头也一起做了。

2、鱼骨和鱼头放一起用盐和料酒腌，鱼片单独另放也用盐和料酒腌，10多分钟就可以了。打一个蛋清把鱼片抓匀。酸菜切成小段，洗3次去掉一些盐味，备用。

3、热锅之后，放点油，不要太多，太多了汤会腻，用葱花大蒜和姜爆锅，把腌好的鱼骨鱼头放进去，炒一下，加水，水要多放点，没过鱼骨，加味精，家干辣椒，喜欢吃辣可以多放点，不喜欢吃辣可以就放一个干红椒点缀好看。酸菜放进去，煮开，久煮，让汤更鲜美。这时候可以尝一下汤的咸味，酌量放盐（因为之前腌制的时候已经放过盐，酸菜也是咸的) 。

4、把鱼片下到锅里，鱼片熟了立即起锅。不要把鱼片煮老了，就不好吃了。

5、最后加点切碎的香菜，用大汤盆盛起来，就ok啦。

特点：鱼片香嫩，汤味尤其鲜美。

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