Pickled fish (home-cooked version)

Overview

I haven’t eaten pickled fish for a long time. I made it today, but I was a little dissatisfied. The sauerkraut all-ingredient package for making sauerkraut fish is not the kind I bought before, and there were guests here today, so I was a little anxious and not so meticulous. When I poured it out of the bowl, all the fish meat went down, so I couldn’t even take a good photo, ugh. Okay, let’s quickly share with you the steps for making pickled fish!

Tags

• hot dishes
• home cooking
• blackfish
• chili shreds
• cooking wine
• corn starch
• edible oil
• egg white
• garlic cloves
• light soy sauce
• millet spicy
• pickled fish
• red chili shreds
• salad oil
• shredded ginger
• zanthoxylum bungeanum
• chopped green onion
• pepper
• salt

Ingredients

Steps

1. 1 The first step: clean the snakehead fish and prepare to cut it into thin slices. After cutting the fish fillets, wash them with clean water to prevent blood.

   

2. 2 Step 2: Add the cleaned fish fillets into the egg whites and mix well. (The picture shows the egg whites just put in)

   

3. 3 Step 3: Then pour in the cooking wine and stir evenly, then add a small amount of starch and stir evenly. Just marinate for about ten minutes. (You can also pour the cooking wine first, then add the egg white and starch. The order does not have much impact. Don’t put too little cooking wine, it’s up to you.)

   

4. 4 Step 4: Marinate the fish head and fish bones in the same way, and add cooking wine and starch. You don’t need to put egg white here. (The fish fillets and fish heads are marinated separately, mainly because the fish heads and fish bones need to be cooked in advance, so it is best to separate them) Marinate them for about ten or twenty minutes.

   

5. 5 Step 5: Prepare the auxiliary ingredients: chopped green onion, shredded ginger, Sichuan peppercorns, spicy millet (4 to 5 chopped peppers), shredded red pepper (dried pepper), and garlic cloves (3 to 4) as shown in the picture.

   

6. 6 Step 6: Next, prepare the final auxiliary ingredients poured with hot oil for later use, including chopped green onion, minced garlic (more), and shredded chili peppers.

   

7. 7 Step 7: Start the fire (low heat first), pour oil (rapeseed oil), add the peppercorns and fry them, then turn off the heat and remove the peppercorns. (Before starting the fire and pouring the oil, be sure to dry up the water in the pot, otherwise the oil will splash everywhere, so be careful anyway)

   

8. 8 Step 8: Light the fire again and pour the remaining ingredients into the pot: onions, ginger, garlic cloves, shredded chili peppers, chopped peppers, and stir-fry.

   

9. 9 Step 9: Open the sauerkraut package in the sauerkraut fish complete package and pour it into the pot. Generally, it is cut before taking it out to cut. Open it directly and pour it into the pot and stir-fry for a while.

   

10. 10 Step 10: Then put the fish head and fish bones into the pot, stir-fry, then pour in the cooking wine and stir-fry.

    

11. 11 Step 11: Add water to just cover the fish head (you can add more water as appropriate), then add the seasoning sauce packet in the pickled fish bun, and add some light soy sauce and pepper. Cover the pot and cook. (The pickled fish package usually contains pickled fish ingredients and seasoning powder. I don’t want them. I don’t feel the need for extra additives. And it’s not good to eat)

    

12. 12 Step 12: The picture shows that when the fish pot has just boiled, cover the pot and continue to simmer for about ten minutes. You can add some salt in the middle to taste it. (I also forgot to remember the time, just observe it yourself). You can lower the heat and let it cook slowly for a while. After all, there is a fish head in it and it needs to be cooked thoroughly.

    

13. 13 Step 13: Slowly separate the fish fillets and place them evenly in the pot, then turn up the heat, cover the pot, and bring to a boil.

    

14. 14 Step 14: The picture shows that when the fish fillet is just boiled, try not to move it and turn it over. You can use a spatula to shovel around a bit, slowly immerse the fish fillets in the fish soup, cover the pot and cook for a while. (If the fish fillet is turned up and down, it will break easily. So try not to move it if you can)

    

15. 15 Step 15: The pickled fish is ready to be cooked. Hahaha, don’t worry, there is still one last step to go. Next, we put the chopped green onions, minced garlic, and shredded chili peppers we prepared earlier on top.

    

16. 16 Step 16: Start a fire, drain the water in the pot, pour in salad oil and heat it (must be hot). Pour evenly over the onion and garlic (be careful when pouring the oil). Now look at whether the color of the fish soup is a little different from the previous picture. It looks brighter and smells better. But I feel that the pickled fish I made this time does not look very good, and I still need to improve it! Haha! But the specific steps are as follows