Pickled fish

Overview

Needless to say, fresh, tender and delicious.

Tags

• hot dishes
• home cooking
• cooking wine
• dried chili pepper
• garlic
• light soy sauce
• pickled pepper
• sauerkraut
• scallions
• white sugar
• ginger
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 Half of grass carp.

   

2. 2 Slice into thin slices.

   

3. 3 Slice into thin slices.

   

4. 4 Wash it down with beer.

   

5. 5 Add a spoonful of starch, an egg white, cooking wine and let it submerge for a while.

   

6. 6 Cut the sauerkraut into pieces to capture the water.

   

7. 7 Heat the wok, add the sauerkraut and stir-fry the sauerkraut until the sauerkraut has no moisture, remove from the pan and set aside.

   

8. 8 Fry the fish head and fish bones in a hot spoon and set aside.

   

9. 9 Dried chili pepper, pickled chili pepper, garlic, ginger, green onion.

   

10. 10 Heat a large spoon, first add the dried chili pepper, stir-fry until fragrant, then add the onion, ginger and garlic.

    

11. 11 Add boiling water.

    

12. 12 Add sauerkraut, fish heads, and fish bones and heat over high heat for about 10 minutes.

    

13. 13 Take everything out and put it into a big bowl.

    

14. 14 Add the submerged fish fillets and boil for about 2 minutes.

    

15. 15 Remove from pan into large bowl.

    

16. 16 Top with dried chili segments.

    

17. 17 Pour in hot oil and OK.

    

18. 18 Finished product.