Pickled fish
Overview
I bought a can of very good sour soup and chili sauce at home, and I have only made sour soup beef twice. I took advantage of the situation in Guangdong to start to cool down a bit, and wanted to try out whether I can make pickled fish with delicious fish soup and better taste. The product is no worse than that of other restaurants. The key is that it is less oily and healthier!
Tags
Ingredients
Steps
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Remove the bones from the fish, separate the fish head and bones from the fish meat, cut the fish into thin slices and marinate it with salt, oil, raw powder and white pepper for a while. Prepare other ingredients as shown in the picture.
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Fry the fish heads and bones in the oil pan until brown on both sides. This is one of the keys to making the soup delicious and not fishy.
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Add ginger slices and garlic slices and sauté until fragrant.
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Add sauerkraut and stir-fry until fragrant.
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Pour in the boiling water. At this time, the aroma of the pickled fish has come out.
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Bring to a boil over high heat until the fish soup is milky white. For a delicious fish soup, boil the fish soup over high heat until it is thick and milky white. Then add the sour soup sauce and add lettuce and other side dishes.
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Add soybean sprouts and bring to boil for a while.
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At this time, you can put the soup ingredients and fish heads and bones into a large bowl.
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Bring the remaining fish soup to a boil over high heat and add the fish fillets.
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Cook for a while and the fish fillets will be cooked until all of them turn white.
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Pour the fish fillets and soup into a large bowl and top with green onions.
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Explode the peppercorns in the oil pan until the aroma comes out.
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Pour the hot peppercorn oil onto the green onions to bring out the aroma.
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Delicious pickled fish is ready!
