Sauerkraut tastes delicious, how do we make the fish fillets smooth and Q-bomb?

Cooking with fish fillets, whether it is pickled fish, boiled fish, or other practices. If the fish fillets are not tender and smooth and Q-bomb, the dishes made, always feel not good. And outside the restaurant to do the fish, generally speaking, are very tender and Q-bomb, what is the reason for this?

In our Sichuan, as long as a little bit of experience chef, or often at home cooking people, know what method to deal with the fish fillets, so that the fish fillets and tender and smooth and Q弹. This is not a secret, as long as you know how to marinate fish fillets and practices, in fact, everyone can do it. Today, let's take pickled fish as an example, and talk about the exact way I do it myself at home.

Generally speaking, whether you make pickled fish or boiled fish, there are two ways to do it, and this depends on the purchase of ingredients.

The first practice of pickled fish:

Ingredients selection:

Fresh grass carp a

Auxiliary ingredients:

Pickled bok choy, pickled chili peppers, pickled baby ginger, celery segments, cilantro segments, scallion segments, ginger and garlic particles.

Seasonings:

Wine, pepper, spice powder, peppercorns, dried chili peppers, salt, chicken essence, white vinegar.

Specific method:

1, fish scales scraped clean, remove gills, remove internal organs. After washing, from the tail of the fish on both sides of the knife, remove the fish bones, and then chop the fish bones into small sections into a basin for spare, and finally chop the head of the fish, take out the teeth of the fish, and the fish bones packed together.

2, take down the two pieces of fish, with a knife blade into a uniform thickness of the fish slices, pay attention to the thickness of moderate, and then loaded into another pot.

3, marinated fish fillets. Fish bone inside into the pepper, cooking wine, salt, fishy code a bottom flavor. Then, it is the most critical. Fish fillets inside the same into the pepper, cooking wine, salt and mix. Put in the egg white (depending on the number of fish fillets, decide whether to put in one or two egg whites). Quickly mix in one direction with your hands until the top of the fillet blisters, wrapped in a layer of pulp, it can be, and finally add starch and a little water, continue to mix well, so that the starch slurry wrapped around the fillet, locking the moisture, put aside to marinate for a while.

4, pour the appropriate amount of oil in the pot, oil hot pour ginger and garlic particles burst incense, pour into the sauerkraut, put a little pepper, a little spice powder. Stir fry the flavor, pour into the fish bone and with the pickle with stirring a little. Pour in water, put the right amount of white vinegar, salt, chicken essence. Cook for five minutes. Put in the celery segment, scallion segment and cook for a while. Fish up all the ingredients with a slotted spoon and put them into a pot. Boil the soup over high heat, add the fish fillets, don't stir the fish fillets when they are just put in, so as not to deglaze, cook for about 10 seconds or so, gently push the fish fillets apart with a spoon, about a minute or so, all of the fish fillets will be browned, turn off the fire, fish out the fish fillets and put them on top of the fish bones.

5, fish slices above sprinkled with minced garlic, pepper, a little dry chili pepper garnish, start a pot of oil, oil temperature six or seven percent hot. Drizzle on top of the material, stimulate the flavor of the seasoning, and finally sprinkled with parsley section, delicious both.

The second practice of sauerkraut fish

This practice is generally done more restaurants.

Ingredients selection:

Head and tail fresh fish a section

Auxiliary ingredients:

As above, add a side dish, bean sprouts or other vegetables one or two.

Seasonings:

One

Specific method:

1, fish clean, remove the bones do not, the fish meat into a uniform thickness of thin slices. With the same method of marinating the fish slices standby.

2, and above the same frying materials, simmering soup, and then put the side dishes to cook off raw, fish out into the pot to hit the bottom.

3, add the fish fillets, cook for about a minute, pull out and put on top of the vegetables.

4. Sprinkle with seasoning and drizzle with hot oil.

The first practice is suitable for home cooking, if you like, you can also add a little side dishes. The second approach is suitable for restaurants, because of cost reasons, to add side dishes to the bottom, fish fillets can be a little less. In addition, as long as the fillets, no fish bones, will give customers a more affordable, cost-effective feeling.