Pickled fish
Overview
Pickled fish is a very popular delicacy nowadays. The fish has tender meat, the soup is milky white, and it is sour and spicy. It is a very appetizing dish. I believe everyone will like it.
Tags
Ingredients
Steps
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Clean the snakeheaded fish you bought
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Using a sharp knife, cut the fish in half from the tail down to the bone.
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Chop the fish bones into pieces and set aside
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Cut off the fish bones and spines
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Cut the fish into thin slices
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Use egg white and cornstarch to pinch
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Knead for two to three minutes to soften the fish
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Heat a little oil in a pot, add ginger slices and peppercorns and stir-fry until fragrant. Add fish bones and stir-fry.
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Add sauerkraut, stir-fry for a few times, add boiling water and simmer
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After about fifteen minutes, the soup will be thick and white. Take out the fish bones and pickled cabbage, bring to a boil over high heat and add the fish fillets. Do not stir with a spoon. It takes a minute or two to cook the fish. Over time, the fish will become stale and tender, which will affect the taste.
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Pour the fish fillets and soup into the soup plate containing the fish bones, and scatter the prepared pepper segments on top. Then use a clean pot to heat oil until it smokes, pour it on top, sprinkle with chives, and some white sesame seeds, and the aroma will immediately overflow.
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Finished product
