Pickled fish

Overview

It is very tender. I like to use its soup to soak rice. If there is such a dish on the table, other dishes can be put aside. There are many ways to make pickled fish. Some put the fish fillets first and then put the pickled cabbage, and some put the pickled cabbage first and then the fish fillets. However, no matter how you cook it, it should suit your own taste. The sauerkraut in pickled fish can appetize and refresh, sober up alcohol and remove tiredness. It can also increase appetite, help digestion, and can also promote the body's absorption of iron.

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• sichuan cuisine
• chicken essence
• chili
• egg white
• fish
• garlic
• light soy sauce
• oil
• onions
• pickled pepper
• sauerkraut
• starch
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Take some processed fish and cut it into thin slices.

   

2. 2 Put the cut fish into a large bowl, add half of the egg white, salt, pepper, starch and oil, mix well and marinate for a while.

   

3. 3 Chop the sauerkraut, chop the onion, ginger and garlic, and cut the pickled pepper into small rings and set aside.

   

4. 4 Heat oil in a wok, add pickled peppers and stir-fry until fragrant, then add onions, ginger and garlic and stir-fry until fragrant.

   

5. 5 Add the sauerkraut and stir-fry for a while.

   

6. 6 Pour in enough water and bring to a boil.

   

7. 7 Add some light soy sauce, salt, and chicken essence and bring to a boil.

   

8. 8 Remove the sauerkraut and place it in the bottom of a large soup bowl.

   

9. 9 Add fish fillets one by one and cook.

   

10. 10 After the fish fillets are cooked, pour them into a large soup bowl with sauerkraut.

    

11. 11 Heat a little oil in a wok, add chili segments and Sichuan peppercorns and stir-fry until fragrant.

    

12. 12 Pour the fragrant chili and Sichuan peppercorns into the fish soup bowl and serve.