Sauerkraut seabass

Overview

If you are afraid of too many bones and are too lazy to fillet the fish, you can use sea bass to make pickled fish instead. It is simple and delicious, and there are no fish bones

Tags

• hot dishes
• bass
• chicken powder
• chili padi
• cooking wine
• sichuan sauerkraut
• sugar
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 The raw materials are as shown in the picture

   

2. 2 Clean and cut the sea bass, rub the fish body with ginger slices, salt and cooking wine, marinate for 15 minutes and set aside

   

3. 3 Add oil to a clean pan, add ginger, garlic and chilli padi and saute until fragrant

   

4. 4 Add chopped pickled cabbage and stir-fry until fragrant, add water, add fish until most of the fish is covered, add sugar to enhance freshness, and add a small amount of black pepper

   

5. 5 Bring to a boil over high heat, then turn to medium heat for ten minutes. Open the lid and add salt and chicken powder. Turn off the heat and remove from the pot

   

6. 6 Serve on a plate and sprinkle with coriander