Homemade Northeast Pickled Fish

Overview

Our family likes to eat fish, and my husband also likes fishing. At most, we caught more than 10 fish. There is no other way, so fish has become a regular dish on my family’s dining table in summer. We all like pickled fish. There is no Sichuan-style sauerkraut in the Northeast, so I tried it with Northeastern sauerkraut. My family thought it tasted pretty good, and the soup was very fresh and could be eaten with rice. Let me share it with you, I hope some people like it!

Tags

• hot dishes
• aniseed
• carp
• cooking wine
• dried chili pepper
• garlic
• onions
• sauerkraut
• sugar
• white vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 One Northeastern pickled cabbage

   

2. 2 Wash and cut into shreds

   

3. 3 One carp, gills removed, internal organs removed, cleaned

   

4. 4 Cut the bottom of the fish head and remove the fishy line

   

5. 5 Remove the head and tail, cut into slices, marinate with salt, cooking wine, sugar and white vinegar

   

6. 6 Put the fish head, fish tail, and fish bones into a cooking pot, add an appropriate amount of water, add aniseed, onion, ginger, garlic, cooking wine, sugar, and white vinegar, and bring to a boil

   

7. 7 After boiling, use a spoon to remove the foam on top, add sauerkraut, turn to high heat for five minutes, then reduce to low heat, and cook for another ten minutes

   

8. 8 Add appropriate amount of salt, add fish fillets and bring to a boil.

   

9. 9 Put two spoons of kenese oil in a clean pot (sesame oil is fried with dried chili peppers and red peppercorns), add dried chili peppers, stir-fry over low heat until fragrant, pour on top of the fish, and it’s ready to eat