Pickled fish

Overview

Pickled fish, the soup is sour and slightly spicy, and the fish meat is delicious. It is a great dish to go with rice. In winter, fish is fat and tender, so my family eats fish at least twice a week, and at most, fish is eaten every day.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• old man
• dinner with friends
• guizhou cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• appetizing
• chicken essence
• cooking wine
• edible oil
• fish
• sauerkraut
• sichuan pepper powder
• starch
• very fresh soy sauce
• zanthoxylum bungeanum
• minced ginger and onion
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and let the store kill the fish. The sauerkraut is the kind of sauerkraut used to make sauerkraut fish

   

2. 2 Cut the fish into thin slices and marinate it with salt, onion, ginger, wine juice, very fresh soy sauce, pepper powder, and starch for an hour

   

3. 3 Heat oil in a pan, add onion and ginger and stir-fry until fragrant

   

4. 4 Add sauerkraut and stir-fry together

   

5. 5 Add bone broth and bring to a boil

   

6. 6 Add fish bones and tails

   

7. 7 Bring to a boil, add fish fillets and cook together. After the soup boils, add soy sauce, salt, cooking wine and chicken essence, mix well and put it into a larger bowl

   

8. 8 Heat another pot, add oil, add Sichuan peppercorns and stir-fry until fragrant, then pour on top of the cooked pickled fish