Simple version of pickled fish

Overview

Everyone loves to eat pickled fish, but it is time-consuming and labor-intensive. I am a lazy person, so today I made a simple version of pickled fish. I hope it can be helpful to everyone.

Tags

• hot dishes
• cooking wine
• edible oil
• egg
• onion, ginger and garlic
• sichuan sauerkraut
• starch
• live fish
• salt
• white pepper

Ingredients

Steps

1. 1 Live fish, remove scales, remove internal organs and wash.

   

2. 2 Use a knife to slice off the fish from the tail.

   

3. 3 With the fish skin side down, slice the fish into slices with a diagonal knife.

   

4. 4 Use cooking wine, salt, and egg white to mix the fillets and make a paste.

   

5. 5 Wash Sichuan sauerkraut (available in supermarkets) with clean water (at least three times) to remove excess salt and pickle juice.

   

6. 6 Cut the sauerkraut into thin slices as possible to bring out the special sourness of the sauerkraut.

   

7. 7 Heat the pan with cold oil (add more oil, pickled cabbage is very oily), sauté the onions, ginger and garlic, then add the fish bones and fish heads and continue to stir-fry. Add hot water, pour cooking wine and salt to adjust the taste, and finally sprinkle the fish fillets evenly, turn off the heat immediately after the pot is opened, cover the pot and simmer for five minutes.

   

8. 8 Add some white pepper and sesame oil before serving. A pot of fragrant and extremely tender pickled fish is ready.