Steamed Fish with Sauerkraut and Tofu
Overview
How to cook Steamed Fish with Sauerkraut and Tofu at home
Tags
Ingredients
Steps
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Prepare materials.
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Wash the sauerkraut and then break it apart. Arrange the bone slices diagonally on the bottom of the plate and shred a small part of the leaves. Finely mince the pepper, cut the celery into small pieces, and chop half of the pickled plum. Wash the tofu fish, then remove the head, tail, fins, and bones and place on a plate, skin down. (Tofu fish processing: Cut the fish head with a knife without cutting into two-thirds, then grab the fish body and pull it back to remove the internal organs. Use a knife to cut off the tail and fins, and remove the fish bones: the fish tail is facing you, the belly is to the right, and the knife is close to the bone starting from the bottom of the belly. Pull it back and open the fish body to see the bones, then use the knife to pull back from under the bones to take out the fish bones, so that you can get a complete piece of fish. If it is not easy to operate, you can just cut the sides without removing the bones, or cut into sections. Steam them for 8 minutes.)
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Add half a spoonful of chicken powder, half a spoonful of oil, a small amount of celery beads, and half a chopped pickled plum to the shredded pickled cabbage tail and mix well. (It won’t be done without sour plums)
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Then sprinkle the shredded sauerkraut leaves evenly on the tofu fish.
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Cover the tofu fish with the remaining pickled cabbage leaves.
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After the water boils, steam over high heat for 6 and a half minutes.
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Pour out the fish soup and add a small amount of water to boil. Test the taste. If it is too sour and salty, add a few sugars to temper it. Add celery beads, minced chili, and half a spoonful of oil, then thicken with cornstarch water.
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Remove the pickled cabbage leaves and pour on the gravy.
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Steamed tofu fish with pickled cabbage.
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Continue to serve.
