Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• home cooking
• chives
• cooking wine
• egg white
• fat
• fresh grass carp
• garlic
• msg
• millet pepper
• onions
• pepper
• sauerkraut
• starch
• zanthoxylum bungeanum
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: onions, ginger, garlic, Sichuan peppercorns, peppercorns, millet peppers, fatty pork slices

   

2. 2 Sauerkraut

   

3. 3 Grass carp deboned and sliced

   

4. 4 Soak the fillets in water with a little salt and vinegar to remove the blood

   

5. 5 Drain the water and add salt, chicken essence, pepper, cooking wine, starch, and half an egg white

   

6. 6 Mix well and marinate for 30 minutes

   

7. 7 Stir-fry the fat slices into lard

   

8. 8 First add peppercorns, Sichuan peppercorns and garlic slices and stir-fry until fragrant

   

9. 9 Add onion and ginger and stir-fry until fragrant

   

10. 10 Cook the cooking wine in the pot, stir-fry the sauerkraut until fragrant, add some millet pickled pepper water, add water

    

11. 11 Add the blanched fish bones

    

12. 12 Heat another pot of oil at a temperature of 30 to 40% (about 100 degrees) and grease the salted fish fillets (to ensure the tenderness of the fish)

    

13. 13 Put the cooked fish bones and sauerkraut into a soup bowl. I use a casserole (the casserole has a good heat preservation effect)

    

14. 14 Season the soup in the pot with pepper. Adjust the saltiness according to your own taste. Gently pour in the oily fish fillets and shake the pot gently to ensure the integrity of the fish

    

15. 15 Put it into a vessel containing fish bones and pickled cabbage and sprinkle with chopped green onions (I didn’t buy any chives)