Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• old man
• guizhou cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• cornstarch
• egg
• garlic
• oil
• sugar
• ginger
• grass carp
• green onions
• green pepper
• salt

Ingredients

Steps

1. 1 Wash grass carp, remove bones and skin

   

2. 2 Slice the fish into two coin-thick fillets

   

3. 3 Add a spoonful of salt and hold it with your hands for about two minutes until the fish fillets become sticky. Clean them. Add egg whites, green onions, shredded ginger, a spoonful of salt, a little sugar, cooking wine, and cornstarch. Marinate them for about half an hour

   

4. 4 Add oil to the pot, stir-fry the sauerkraut and set aside

   

5. 5 Add millet pepper, dried chili pepper, and minced ginger to the hot pot and sauté until fragrant, then add fish bones and fish skin and stir-fry, add cooking wine, add boiling water and half a spoon of sugar, and bring to a boil. Add enough water at one time. After the fish soup turns white, simmer on medium heat for 10 minutes

   

6. 6 Add the sauerkraut and simmer for another 10 minutes. Remove the sauerkraut and fish bones

   

7. 7 Bring the fish soup to a boil over high heat, add the fish fillets and bring to a boil. Pour on the sauerkraut

   

8. 8 Sprinkle with coriander, place minced garlic and green and red pepper in the middle, and drizzle with hot oil