Pickled fish

Overview

Sauerkraut fish is one of the representative works of Sichuan cuisine. When cooking sauerkraut fish, some use the whole fish, and some decompose the fish, boil the fish bones first, and finally blanch the fish fillets. No matter what the method is, as long as it is done exquisitely, it will be a tempting delicacy. The pickled fish I made today used grass carp segments frozen in the refrigerator. The finished dish tastes good and is worth a try.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• winter recipes
• banquet dishes
• lunch
• famous dishes
• cooking wine
• fish pickled cabbage
• garlic
• grass carp segment
• msg
• oil
• onions
• starch
• white sugar
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: 500g grass carp segments, 200g fish pickled cabbage. Seasonings: oil, salt, sugar, monosodium glutamate, cooking wine, starch, onion, ginger, garlic, red pepper.

   

2. 2 Cut the fish into small pieces. Add cooking wine and a little salt and marinate for 10 minutes.

   

3. 3 Rinse the marinated fish pieces with clean water. Add water starch, gently spread and sizing.

   

4. 4 Heat oil in a pan, add onion, ginger, garlic and red pepper and saute until fragrant. Add fish sauerkraut and stir-fry.

   

5. 5 Add water. After boiling, cook for 5 minutes. Add salt, sugar and MSG to taste.

   

6. 6 Add the battered fish pieces one by one. Do not move the fish pieces after they are put into the pot. Bring it to a boil over high heat.

   

7. 7 Gently shake the pot and the fish pieces will float in about 1 minute. Then turn off the heat.

   

8. 8 Put the fish pieces and sauerkraut into a bowl and pour the soup over them. Garnish slightly.