Pickled fish

Let’s talk about the fish fillets first. Remove the black membrane inside the belly of the carp, split the back into two halves, cut off the belly, and cut off the big spines

First put the part with fish skin on the bottom, then insert the knife diagonally and cut until the fish skin is not cut off

Then insert the knife at the same angle, try to cut it as thinly as possible, and cut off this time

Cut into pieces, transparent!

Then cut everything into a bowl, add shredded ginger, cooking wine and a little salt until sticky, marinate for a while

Cut the sauerkraut, onion and ginger into small pieces and set aside

Put some oil in the pot, add onions and ginger and stir-fry until fragrant

Then add about 1 tablespoon of Pixian Douban

Stir fry and add a little water until red oil comes out

At this time, put in the chopped sauerkraut

Pour in the stock or thick soup with water

Pour in the marinated fish fillets

Just cook it over high heat for three to five minutes. The fish fillets will become old if the time is long

Overview

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Ingredients

Steps