Pickled fish

Overview

The sauerkraut is crispy and the fish is tender and tender. You can make it taste like a restaurant at home (⊙o⊙)!

Remove the large fish bones from the fish segments, cut into fillets, and soak in water for five minutes
Drain the fish fillets and use kitchen paper to absorb excess water. Add a quarter teaspoon of salt, a teaspoon of cooking wine, a half teaspoon of pepper, a half teaspoon of cornstarch, and egg white
Mix well in a clockwise direction (do not use too much force to avoid breaking up the fish) and marinate for fifteen minutes
Cut the sauerkraut into shreds and soak in water. Chop the ginger, garlic and pickled pepper and set aside
Pour an appropriate amount of oil into the pan and heat until it is 50% hot. Stir-fry the Sichuan peppercorns, minced garlic, minced ginger and pickled peppers together
Add sauerkraut and stir-fry for two minutes. Add a large bowl of boiling water
Boil the fish fillets over high heat
Cook for about two minutes and add one-third teaspoon of chicken powder to taste
Pour the cooked fish fillets and soup into the prepared large bowl, sprinkle with chopped green onion and pepper segments and set aside
Pour a little oil into the pan and heat until 70% hot
Pour the burned oil evenly over the fish fillets

$Pickled fish step 11$
Finished product