Pickled fish

Overview

There was a time when I fell in love with Wujiang fish, pickled cabbage fish, and always thought it was very complicated to make. Later, Yaojie from Chongqing gave me some advice, and I suddenly realized it.

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• old man
• winter recipes
• lunch
• famous dishes
• cooking wine
• doubanjiang
• onions
• sauerkraut
• sichuan pepper powder
• starch
• garlic
• ginger
• grass carp
• red pepper
• salt

Ingredients

Steps

1. 1 I forgot to take a picture of the raw materials. Debone the fish, slice the fish meat, chop the fish bones into pieces, cut the sauerkraut into small pieces to control the moisture, and chop other ingredients as needed

   

2. 2 Add salt, cooking wine and starch to the fish, mix well and marinate for 10 minutes

   

3. 3 Stir-fry dried sauerkraut in a dry pan, add oil, ginger, garlic and chili and stir-fry until fragrant

   

4. 4 Add plenty of water, then add green onions and chilies and cook over high heat for 10 minutes

   

5. 5 Pour in the fish bones and continue cooking for 5 minutes

   

6. 6 Place the fish fillets on top and cook them with boiling pickled cabbage water (heat oil in a separate pan to cook them more fragrantly), sprinkle with pepper powder and chopped green onion, and sprinkle with some fried white sesame seeds to make it even more delicious

   

7. 7 Finished product