Pickled fish

Overview

I have been eating pickled fish made by my father since I was a child, and I am very familiar with the spicy, sour and delicious taste. The pickled fish made by my father is a masterpiece, and he always shows off his skills during Chinese New Year and holidays. The large silver carp weighing several kilograms is paired with the Laotan pickled cabbage made by my mother, and even the fish and fish soup can be eaten cleanly. Every time my father cooks, I always cut the side dishes to help. Watching my father cook is also a pleasure. Now I can make it myself, but the taste seems to be missing something.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• dinner
• famous dishes
• bass
• cooking wine
• dried chili pepper
• egg white
• ginger
• green onions
• light soy sauce
• pickled pepper
• sauerkraut
• starch
• zanthoxylum bungeanum
• garlic
• pepper
• salt

Ingredients

Steps

1. 1 Remove the scales, gills and internal organs of the bass and clean them.

   

2. 2 Cut out two pieces of fish fillets with a horizontal knife.

   

3. 3 Cut off the thorny piece of fish meat from the belly.

   

4. 4 Cut the middle piece of fish meat into thin slices with a diagonal blade.

   

5. 5 Place the fish fillets in a cooking bowl, add salt, light soy sauce, pepper, starch, egg white and a little peanut oil and marinate for fifteen minutes.

   

6. 6 Place the fish heads and bones into another cooking basin.

   

7. 7 Prepare the side dishes: green onions, ginger, garlic, pickled peppers, dried chili peppers and sauerkraut. Shred the sauerkraut.

   

8. 8 Heat oil in a pan, add fish head and fish bones and stir-fry on both sides.

   

9. 9 Stir-fry until the fish meat turns white, then add a spoonful of cooking wine.

   

10. 10 Add appropriate amount of water and bring to a boil over high heat. Cook until the fish soup turns milky white, then scoop out the fish and soup and set aside.

    

11. 11 Put a little peanut oil in the pot, add onion, ginger, garlic and dried chili and stir-fry.

    

12. 12 Add sauerkraut and stir-fry over low heat.

    

13. 13 Pour the freshly poured fish soup and fish bones back into the sauerkraut pot. After cooking for two minutes, add salt and light soy sauce. Remove the sauerkraut and fish bones from the pot again and put them into a bowl, leaving the milky white fish soup in the pot.

    

14. 14 Put the fish fillets into the fish soup and use a spatula to slowly spread the fish fillets apart. Once the fish meat turns white, you can turn off the heat.

    

15. 15 Sprinkle chopped green onion and chili shreds on the surface, and pour a spoonful of pepper oil. With a squeaking sound, the fragrance overflowed.

    

16. 16 Sour and spicy.