Spicy pickled fish

Overview

I haven’t eaten pickled fish for a long time. I made a pickled fish today. The fish is tender, sour and spicy.

Wash the black fish in advance and fillet it for later use.
Pack the fish bones and fish meat separately, pour a spoonful of cooking wine and corn oil in sequence, sprinkle with white pepper, minced ginger, and sweet potato starch, and marinate for half an hour.
While it is marinating, prepare the sauerkraut and set aside the ingredients.
First put the sauerkraut in the pot and fry to dry out the water.
Preheat oil in a pan, add garlic and ginger and saute until fragrant.
Add fish bones and fry until golden brown on both sides.
Add pickled peppers and sauerkraut and stir-fry.
Pour in warm water and simmer for 10 minutes, remove and set aside.
Add the fish fillets and bring to a boil.
Put it on a plate and take it out of the pot, sprinkle with dried chili peppers, Sichuan peppercorns, white sesame seeds, chopped green onions, and pour hot oil.
Finished product picture.