Home-style pickled fish

Overview

I have always liked to eat pickled fish in Sichuan restaurants. I think it is delicious and delicious, and I eat a lot every time. However, every time before ordering, I always stress that it is slightly spicy and less oily. Today I suddenly feel like eating it at home, but I don’t want to go out to a restaurant, so just do it yourself and you will have enough food and clothing! Moreover, you can add less chili pepper and save a lot of oil. You can still drink the sauerkraut and fish soup you cooked by yourself, not bad!

Tags

• hot dishes
• chicken essence
• cooking wine
• cornstarch
• dried chili pepper
• garlic
• grass carp belly
• onions
• sauerkraut
• zanthoxylum bungeanum
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Slice the purchased fish belly and marinate it with cornstarch, cooking wine, salt and chicken essence

   

2. 2 Pour oil into the pot and stir-fry the sauerkraut first.

   

3. 3 Pour in boiling water, add garlic, add sauerkraut, and start cooking over high heat

   

4. 4 Finally, add some coriander before serving. I saw a colleague of mine cook it once before. She likes to stir-fry a lot of chili peppers after it’s out of the pot, but it’s too spicy for me. Friends who like spicy food can give it a try.