Pickled fish

Overview

When making this dish, the scenery was not set up properly, and the basin for serving the dish was not beautiful, but this does not affect its deliciousness at all! Let’s take a look at the method. The finished product can almost be ignored. The sauerkraut and pickled peppers used are all made by myself. Very good!

Tags

• hot dishes
• cooking wine
• garlic cloves
• homemade red pepper
• homemade sauerkraut
• sugar
• white sesame
• zanthoxylum bungeanum
• ginger slices
• grass carp
• salt
• white pepper

Ingredients

Steps

1. 1 Add cooking wine, a small amount of salt, white pepper, sweet potato starch, and egg white to the fish fillets, massage for 1 minute, and marinate for 15 minutes.

2. 2 Chop the pickled peppers, ginger and pickled cabbage.

3. 3 In a cold pot, add oil and saute Sichuan peppercorns until fragrant. Add ginger, garlic, pickled peppers, and pickled cabbage and stir-fry for a while. Dish out and leave the ginger slices and soup.

4. 4 Put the fish head and fish bones into the pot and stir-fry until the fish meat turns white. Add boiling water and simmer for 5 minutes.

5. 5 Add half of the sauerkraut, salt and sugar and continue to simmer for 3 minutes

6. 6 Remove all the fish heads and bones from the pot as much as possible, keep the soup, add the remaining sauerkraut and fish fillets and cook for less than a minute, then remove from the pot.

7. 7 Just sprinkle in some fried white sesame seeds and that’s it!