Pickled fish

Pickled fish

Overview

Dear, the weekend is here, frost is coming, and the weather is getting colder. Let’s make a pot of spicy and sour pickled fish. Warm, sour and appetizing, you can enjoy delicious food at home on a happy weekend. I like to eat pickled fish in autumn. It is the season when Anhui fish is thick and tender. The fish meat is tender and sweet. The sauerkraut has been pickled with Laotan sauerkraut for more than half a year. It is very refreshing and fragrant. Add carrots to reduce the sourness, and you can have a delicious meal at home for less than 50 yuan, making it healthy and hygienic.

Tags

Ingredients

Steps

  1. Wash the Anhui fish, separate the head, tail and bones. Cut the fish into thin slices and marinate them in oil, salt and soy sauce. The fish fillets need to be marinated in eggs to make them smoother;

    Pickled fish step 1

  2. Wash and cut the sauerkraut, peel, wash and slice the carrots, chop half of the dried chili peppers and leave half;

    Pickled fish step 2

  3. Boil water, add fish bones, carrots, star anise, ginger, garlic, pepper, chicken powder, and chili pepper (half) and cook;

    Pickled fish step 3

  4. Heat the pan, pour oil, put the fish head and fish tail into the pan, add ginger and garlic and fry until golden brown, remove from the pan;

    Pickled fish step 4

  5. Heat the pan, stir-fry the sauerkraut without oil, remove the acid water, and remove from the pan;

    Pickled fish step 5

  6. Add the fish head, fish tail and pickled cabbage to the pot and cook over medium-low heat for 6 minutes;

    Pickled fish step 6

  7. Change to high heat, add the fish fillets marinated in eggs, add them one by one without sticking, set high heat for 1 minute, turn off the heat and add salt;

    Pickled fish step 7

  8. Heat a pan, pour oil, stir-fry scallions, garlic, shredded ginger, and dried chilies;

    Pickled fish step 8

  9. Pour the sauteed oil into the large pickled fish basin and enjoy.

    Pickled fish step 9