Braised wild fish with pickled cabbage
Overview
My husband said that they ate this when they were young, and they still find it delicious when they have the opportunity to eat it when they grow up. In fact, for me, I don’t really like eating fish. The process of catching fish is more fun, hahaha. . . .
Tags
Ingredients
Steps
-
Go fishing in the river, it’s purely wild.
-
They range from 5 to 15cm in length. When fishing, I usually choose the bigger ones. When eating, I always choose the smaller ones, which don’t have any thorns!
-
Go home and break the fish. Take a pot of water and a pot of fish. Use your fingernails to make a hole in the back of the fish's butt or gills, and then squeeze out the contents of the stomach!
-
After squeezing everything out, rinse it with clean water four or five times, then drain it with a pinch of sand!
-
Put the fish to be cooked in a soup bowl (we caught a lot and only cooked part of it), add salt, ginger, garlic, vinegar, light soy sauce, cooking wine, and marinate for ten minutes. At this time, take the sauerkraut out of the jar and cut it into cubes!
-
Add firewood to the stove (this is a firewood stove, haha), put rapeseed oil in the pot, and when the rapeseed oil is cooked, add the marinated fish. Don't turn it over in a hurry, otherwise it will break. Wait until the bottom is browned before turning it over!
-
Ono fish fried on both sides!
-
Sprinkle with peppercorns, dried chili peppers, and homemade chopped chili peppers, then pour in the diced pickled cabbage
-
Although the fire is very strong, there is a lot of oil, and the bottom will not be burnt unless you stir it!
-
When the water dries out a little, use a spatula to gently flip the fish, then add sugar and chicken essence. The amount of sugar depends on how sour the sauerkraut is. We use our own, which is more sour. Mix well and it's ready to serve!
-
Plate it!
