Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• doubanjiang
• egg white
• pickled ginger
• pickled pepper
• sauerkraut
• zanthoxylum bungeanum
• garlic
• grass carp
• pepper

Ingredients

Steps

1. 1 Prepare the fish and sauerkraut and clean them

   

2. 2 Pickle ginger, pickled pepper and garlic and cut into small pieces

   

3. 3 Remove the fish meat, cut into fillets, and cut the fish bones into cubes

   

4. 4 Add a little salt, pepper, cornstarch and egg white to the fish and mix well, then marinate for 15 minutes to absorb the flavor

   

5. 5 Heat the pot, add salad oil and a small piece of lard, add peppercorns and stir-fry until fragrant, add minced ginger and garlic, 1 tablespoon bean paste and stir-fry until fragrant, add sauerkraut and stir-fry until fragrant, add fish bone pieces and stir-fry briefly, add water or stock to cover the fish bone sauerkraut, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Pickled cabbage itself has a salty taste, taste it and add salt according to the situation.

   

6. 6 Remove the fish bones and sauerkraut and put them in a basin. Bring the soup to a boil over high heat. Gently add the marinated fish fillets. (Place them one by one.) After all the fish fillets are placed, remove from the pot and pour into the fish bone sauerkraut basin. Add chives and coriander. Heat another half bowl of oil in the pot and pour it into the fish basin.