Pickled fish

Overview

Pickling your own sauerkraut requires less oil and salt when making this dish, making it healthier.

For pickled sauerkraut, wash it with water and squeeze out the water
seabass, killed and cleaned
Chop the head, tail and bones of the sea bass into large pieces, cut the fish diagonally into thin slices, add pepper, salt and cornstarch and marinate for 10 minutes. Cut into slices of ginger
Sauté the sauerkraut in a pan until all the water is dry and set aside
Heat a little oil in a pan, fry the fish head, tail and bones until golden brown on both sides
Then put some shredded ginger
Add appropriate amount of boiling water
After boiling, add sauerkraut and cook for 3 minutes
Use a spoon to skim off the scum
Pour out the remaining juice from the sauerkraut, fish heads and tails
Put a few scallions into the soup and boil the soup again
Put the fish fillets into the soup, simmer for two minutes and then turn off the heat
Pour the fish fillets and soup on top of the sauerkraut and fish bones
Coriander cut into sections
Put coriander, minced garlic, and millet pepper on top of the fish fillets
Heat appropriate amount of oil and pour it on top
Finished product. Delicious
Finished product. Very tasty.