Pickled fish
Overview
How to cook Pickled fish at home
Tags
Ingredients
Steps
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Grass carp weighs two pounds each. Ask the store owner to clean it up, chop off the head and tail when you go home, and pull out the fishy lines on both sides.
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Cut the fish body into two slices along the backbone, rinse the black membrane in the abdominal cavity, and slice it into fillets. A slightly thicker slice is better. I may have sliced it thin today and it will break easily after being put into the pot.
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I rinsed the fish fillets again with clean water to remove any blood stains, then marinated them with fish heads, tails and fish bones for an hour with seasonings and cooking wine.
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Heat oil in a pan, sauté onions and ginger until fragrant, add chopped pickled cabbage and stir-fry for a while, pour half of the pan of hot water, add seasoning packets, boil for five minutes, and add the flavor of pickled cabbage into the soup.
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Use a slotted spoon to scoop out the sauerkraut and place it on the bottom of a bowl, leaving the soup in the pot to keep boiling. Add the fish heads first and cook for two minutes, then add the fish fillets and cook until they change color.
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Place the cooked fish fillets into a bowl, cover with the sauerkraut, and pour the soup over it.
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Heat another pot, heat oil, add some Sichuan peppercorns, heat until smoking, pour the hot oil on the fish fillets in the bowl, the fish fillets will become shiny, and the aroma of Sichuan peppercorns will be added.
