Pickled fish
Overview
This king wants to make dark dishes
Tags
Ingredients
Steps
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Pat the pickled ginger and cut into slices, cut the pickled sansho pepper and half a pickled cabbage together and set aside.
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Separate the fish meat from the fish head and ribs, with the meat on one side and the bones on the other side. Use cooking wine, starch, and salt to coat them respectively.
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Pour more oil into the pan and after it is hot, turn off the heat and start cooking.
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Add the chopped pickled ginger, pickled sansho pepper, and pickled cabbage in sequence.
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Add peppercorns and turn on high heat.
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Just keep frying and frying until the vegetables smell fragrant.
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Chop the cilantro and set aside.
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Add just enough water to cover the fish.
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Use chopsticks to pick up the fish bones that have been cooked for 20 minutes and put them into the pot. Do not pour them in because there is starchy water inside.
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Add a small spoonful of salt. The salt should be stronger. Taste the soup. If it is a little salty, start boiling and cook for about two minutes.
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Cook the fish part for two minutes.
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Add two tablespoons of MSG.
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Add two small spoons of chicken essence, don’t worry about why I poured it! Willful!
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Then stir evenly the MSG and chicken essence in the pot. Do not stir randomly, as the fish will fall apart. Cook for about ten minutes.
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Arrange coriander roots on the bottom of the serving pot.
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Pour out the cooked fish and sprinkle with coriander.
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Burn some more oil.
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Done! Look, when you pour a layer of oil on it, it immediately becomes more beautiful and gives you an appetite. That’s it for this teaching. Maybe the next teaching will be next year! Thanks for watching, everyone!
