The fish with Chinese sauerkraut in the restaurant doesn't even have thorns. How is it made?

Fish with Chinese sauerkraut is a Sichuan dish we are very familiar with. I order this dish every time I go to Sichuan restaurant for dinner. Fish with pickled vegetables is cooked with grass carp as the main material and pickles and other ingredients. It tastes sour and spicy, and the fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

It must be very popular to cook a pickled fish at a family dinner on holidays. What should I do if I cook a fish with Chinese sauerkraut at home, regardless of the fish, without scraping the fishbone or adjusting the taste of soup? Pickled fish is a simple family practice. The fish fillets made are tender, sour and appetizing, as delicious as those made in restaurants. Let's see how I cook this dish:

Materials required for home version of pickled fish: 2 pieces of turtle, coriander 1 root, Laotan pickled fish seasoning 1 bag, proper amount of oil, onion 1 segment, ginger 1 slice, cooking wine 1 spoon,

Practice steps:

1. Prepare the required seasoning. Nail fish is bought in the supermarket, frozen, without fishbone, just fish, put it in cold water, thaw naturally at room temperature, and thaw the fish. Arowana and fish can be used to make fish, both of which are packaged without fishbones. Seasoning is also bought in the supermarket, which specializes in fish. There are three packages, pickled fish package, pickled cabbage package and seasoning package.

Cut the thawed nail fish into thin and even pieces, not too thin, because the fish will be easily broken when cooked.

3. Put the fish fillets into the plate, add the onion, ginger slices and cooking wine, then add the marinated fish bag, grab it evenly and marinate for 5 minutes. Adding cooking wine, onion slices and cooking wine can better remove the fishy smell of fish. After the fish is salted, the fish made is smooth and tender.

4. Add vegetable oil to the pot, heat it, add sauerkraut and stir fry until it is sour, then add seasoning bag and stir fry evenly.

5. Pour boiling water, the amount of water should not exceed the fish fillets, and cook for 5 minutes to cook the taste of sauerkraut.

6. After the time is up, pick out the onion and ginger slices in the fish fillet, shake them and put them in the pot. Stir the fillets with a spoon to heat them evenly. After the water is boiled, boil it for another half minute, and then turn off the fire. Don't cook the fish fillets for too long, they break easily.

7. Pour the fillets and soup into a large bowl and sprinkle with coriander. A big bowl of hot and sour appetizing fish with Chinese sauerkraut is ready.

Tip: Fish can be snapper, Longli fish and Bashan shark sold in supermarkets. They are all processed, and there are no fishbones. Fish fillets should be cut evenly, and sauerkraut should be fried sour to taste good. Don't cook the fillets for too long. If cooked for a long time, the fish fillets will break easily and cannot be clamped.