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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