Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• dried chili pepper
• sauerkraut
• star anise
• zanthoxylum bungeanum
• garlic
• grass carp
• green pepper
• red pepper

Ingredients

Steps

1. 1 The first step is to wash the fish, cut the flesh and bones into pieces, cut the fish bones into sections, and cut the head into half. Cut the fish into thin slices starting from the tail. Soak the cut fish in water. Change the water repeatedly to see that the fish has no blood stains and the flesh is white. Take the fish out and dry it without moisture. Put the fish into a bowl, add an egg white, cooking wine, a small amount of salt, and pepper and marinate for five minutes. In the second step, wash and cut the sauerkraut into thin slices, blanch them in boiling water and put them aside. Cut the garlic into sections and prepare two garlic cubes and one star anise. Cut the dried chili peppers, green chili peppers, and red chili peppers into small pieces and put them together with the Sichuan peppercorns for later use.

   

2. 2 Step 3: Heat oil, add garlic segments and garlic and star anise and sauté until fragrant. Add chopped fish bones and fish heads and stir-fry together. Be careful to stir less. Add sauerkraut and stir-fry over low heat for two minutes. Add prepared boiling water to cover the fish bones in the pot. If you like soup, you can add more. , add salt and an appropriate amount of cooking wine used for cooking at home, bring to a boil over high heat, then reduce to low heat and simmer for ten minutes. This will bring out the fresh flavor of the fish and the soup. When the time is up, take out the fish heads and bones from the soup and put them into the prepared large bowl. Remember to keep the original soup in the pot.

   

3. 3 Step 4: Continue to boil the remaining soup in the pot over high heat. Slowly add the marinated fish fillets into the pot. Remember to use a spatula to gently cut them open and cook in the pot for thirty seconds. This way the fish will be fresh and tender and will not become overcooked or fall apart. This time, you can pour the fish and soup into a large bowl with the fish head.

   

4. 4 Step 5: Put two tablespoons of cold oil into the pot and the previously prepared dried chili peppers, green peppers, red peppers, and Sichuan peppercorns. Stir over low heat. The chili peppers in the pan will emit fragrance and slowly turn bright red. The finishing touch begins. (Remember to sprinkle a small amount of chopped green onion before pouring the chili oil on it.) Pour the fried chili peppers on the fish in the bowl one by one. The aroma will be immediately fragrant!