Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• private kitchen
• barracuda
• chicken essence
• cooking wine
• dried red chili pepper
• garlic
• gorgon powder
• green onions
• lotus root
• pickled pepper
• potato flour
• potatoes
• sauerkraut
• vegetable oil
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash and slice the lotus root potatoes and set aside

   

2. 2 Marinate the fish bones and fish fillets separately for ten minutes, add salt, chicken essence, pepper, corn starch, cooking wine, pepper, ginger and scallions

   

3. 3 Put the materials as above

   

4. 4 Wash the potato flour with clean water and set aside

   

5. 5 Heat a pot and when the oil is cooked, add Sichuan peppercorns, ginger, garlic, pickled peppers, dried red peppers, green onions and stir-fry until fragrant. Add appropriate amounts of salt and chicken essence

   

6. 6 Pour a bowl of water and boil

   

7. 7 After the water boils, add the fish head and cook

   

8. 8 After opening the fish bones, add the fish fillets

   

9. 9 After two minutes, add the lotus root and potato slices, boil the potato flour and cook for ten minutes

   

10. 10 Sprinkle chopped green onion on the surface and it's done (note: the fish needs to be cooked longer, because the difference between pike and grass carp is that they will not be cooked in two minutes)