Home-style pickled fish

Overview

Pickled fish is an appetizer that everyone in the family likes to eat. It’s simple and easy to make.

Kill the fish when you buy it. Ask the fish seller to cut it into fillets. Wash the fish and rub it with salt and cooking wine for half an hour. Chop the sauerkraut finely, pat the ginger and garlic, cut most of the green onion into sections, and cut a small part into small pieces for later use.
Heat the oil in the pan, be careful not to add too little. When the oil is hot, add the pickled cabbage, ginger, and garlic and stir-fry. Stir-fry for about a minute until the pickled cabbage is fragrant. Add about a medium bowl to four bowls of water. Bring to a boil over high heat and simmer over low heat for about ten minutes. You can try the taste.
Add an egg and a little sweet potato starch to the fish, mix well, put the fish head in the pot and cook for about five minutes, then add the bones, and finally add the fish meat. Note that the fish meat is cooked for a short time. After taking it out of the pot, put the chili segments, Sichuan peppercorns, green onions on the fish surface, pour hot oil over it, and the pickled fish is ready!