Pickled fish
Overview
Pickled fish is now popular in the streets. The fish fillets are tender and the sour soup is spicy. Two people can feel full after ordering a large bowl with two bowls of rice.
Tags
Ingredients
Steps
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A piece of grass carp meat, the middle part is the best, and a packet of pickled fish seasoning.
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Slice the ginger, shred the ginger, cut the red pepper into rings, and cut the dried pepper into rings.
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Remove the main bone from the middle of the fish. Cut the fish bones into large pieces and set aside.
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Cut in half again.
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With the skin side down, use a knife to cut forward at an angle of 45 degrees.
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After cutting one piece, follow the steps above to cut it piece by piece. If you have other methods, you can also use your method.
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This is what the fillets look like. Catch it with less salt, then rinse the ears, and wash them three times with water. This will keep the fish fillet from being interrupted during the cooking process.
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Add shredded ginger, pepper and cooking wine and mix well. Marinate for ten minutes, then mix in dry starch.
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Heat oil in a pan, add sauerkraut and stir-fry.
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Add large pieces of fish bones and stir-fry until white.
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Pour in the water and let it boil.
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Quickly pour the fish fillets into the pot one by one. This action should be fast and do not pour them all in at once. Put them one by one with your hands or chopsticks. The fish fillets are ready as soon as they are cooked; do not cook them for too long or they will become tough.
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Heat oil in a pot, add red pepper and dried chili peppercorns, and burn with oil until fragrant.
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When it's very hot, scoop it out and pour it onto the surface of the fish with a squeaking sound.
