Hometown pickled fish

Overview

This is a pickle from my hometown that I bought specially from Xbao. My hometown uses pickles to cook Balang fish and the like. There is no seafood in Liuzhou, so I can only buy fresher river fish. It is just as delicious when made because I added some chili pepper at the end. My husband also likes it very much. He praised it and said: Si Si, your cooking skills have improved! It makes me happy~~~

Tags

• hot dishes
• cooking wine
• corn starch
• dried chili pepper
• egg white
• oil
• onions
• pickles
• tilapia
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 After the fish fillets are cut, wash them and add salt, pepper, one piece of ginger and two slices. Add an egg white and mix well. Add an appropriate amount of corn starch and mix well, then pour some oil and mix to lock in the moisture. Wash the remaining fish bones and heads and chop them into sections (I didn’t want to take pictures at the beginning, so I didn’t take photos of the fillets. I hope you don’t mind. You can refer to other gourmets’ methods of cutting fish fillets!)

   

2. 2 The pickles look like this, cut into thicker shreds,

   

3. 3 Soak the cut pickles in water (the pickles I bought are salty, so I need to soak them in water)

   

4. 4 Heat oil in a pan, add two slices of ginger and stir-fry until fragrant. Add fish bones and fish heads and fry until both sides change color and are slightly burnt. Cook with cooking wine to remove the fishy smell

   

5. 5 Add pickles and stir-fry for a while

   

6. 6 Pour in boiling water to create milky white soup (do not use cold water), cover and simmer over medium-low heat for ten minutes

   

7. 7 Remove the fish heads and bones and place them on the bottom of the basin, leaving the remaining fish soup to cook the fish fillets

   

8. 8 Turn the heat to medium and fold in the fish fillets scattered. Do not stir the fish fillets immediately after adding them to prevent the fish fillets from becoming pulpy

   

9. 9 After the fish fillets change color, add an appropriate amount of salt and pour it into a container with fish bones (because the pickles are salty, please add an appropriate amount of salt)

   

10. 10 Stir-fry the chili and Sichuan peppercorns in a dry pan and place on top of the fish fillets

    

11. 11 Heat the oil in the pan until it starts to smoke, pour the oil on the chili peppers, drizzle a little red oil, and the fish fillets are ready