MulletIt is a common freshwater fish that lives in the southern and eastern regions of China. Mullet has the effect of nourishing the liver and kidneys, nourishing qi and nourishing blood, and has a certain effect on physical weakness, anemia, insomnia and other diseases. The meat of mullet is delicate and delicious, and it is suitable for a variety of cooking methods, such as braised and steamed, fried, etc.
Today we're going to make mulletRattan pepper sauerkraut fish
Prepare the materials:
Mullet about 3 pounds.
Sauerkraut 200 g.
Rattan pepper to taste.
Dried chili peppers to taste.
Ginger and garlic to taste.
Cooking wine to taste.
Salt to taste. Light soy sauce to taste.
Essence of chicken to taste.
Water starch to taste.
Steps:
Remove the scales and internal organs of the mullet, wash it and slice it into butterfly slices, marinate it with cooking wine, salt and water starch for 10 minutes, and put the fish head, fish bones and fish tail aside for later use.
Cut the sauerkraut and dried chili into small pieces, and mince the ginger and garlic for later use.
Heat the oil, add the minced ginger and garlic, dried chili peppers and stir-fry until fragrant, add the sauerkraut and stir-fry evenly, add the fish head and tail, fish bones, add light soy sauce and chicken essence to taste, pour in water to cover the ingredients, bring to a boil over high heat, change to low heat and simmer for 20 minutes.
Remove the fish head and tail fish bones from the pot and put them in a large bowl, put the marinated fish fillets into the remaining soup in the pot, stir gently with chopsticks to prevent them from sticking together, the fish fillets are thin and cooked quickly, pour them into the bowl together with the soup in the pot, and put the minced garlic, rattan pepper, and dried chili peppers on top of the fish fillets.
Heat the oil in another pot, the oil begins to smoke slightly, you can pour the oil on the minced garlic and rattan pepper, with the squeaky sound, the fragrant and numb taste instantly fills the entire nasal cavity, and the fragrance is confused before eating.
This dish is numb, spicy, sour and fragrant in one, the fish is tender, the sauerkraut is refreshing, the soup is spicy, and it goes with wine and rice.
Tips:
1.Rattan peppers and dried chili peppers can be increased or decreased according to personal taste.
2.During the process of boiling the fish, you can turn the fish at the right time to avoid rotting.
Tomorrow weekend, it is better to make this rattan pepper pickled cabbage fish to the family, the family sits together and eats happily is the happiest, if you think my sharing is useful, remember to like and collect it, share it today, let's see you tomorrow.