Pickled fish

Overview

I love Sichuan style pickled fish. It is delicious. In summer, cook a pot of porridge and pair it with Sichuan pickled fish. It is a great meal.

Remove the scales and internal organs of the fish, wash them, separate the fish bones and meat with a knife, and cut the fish meat diagonally into slices.
Add appropriate amount of salt, pepper, egg liquid and 3 tablespoons of starch to the fish fillets and marinate for 20 minutes.
Wash and cut all the sauerkraut and other ingredients.
Add appropriate amount of oil to the pan and stir-fry ginger, onion and garlic until fragrant.
Add fish bones and fry until white.
Add pickled cabbage and pickled pepper and stir-fry for another minute or two.
Add enough water (about 900 ml), cover tightly and bring to a boil over high heat, then reduce the heat to medium and simmer until the fish soup turns white, about 15 minutes.
Add appropriate amount of salt to taste.
First remove the fish bone sauerkraut and put it on a plate, leaving the fish soup pot.
Turn up the heat and bring the fish soup to a boil. Use chopsticks to put the fish fillets into the soup one by one and cook until cooked.
After the fish fillets are cooked, pour the soup into the pickled cabbage bones.
Add an appropriate amount of oil to the pot, add dried chili peppers and Sichuan peppercorns, and cook over low heat until the chili peppers and Sichuan peppercorns are fragrant and the oil is boiling hot.
Place the green chili slices on the fish fillets, and pour the hot chili oil evenly over the fish fillets to finish.
Finished product.