Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• chicken powder
• cornstarch
• dried chili pepper
• ginger
• light soy sauce
• oil
• pickled peppers
• sauerkraut
• garlic
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 A piece of grass carp, slaughter it, clean it, and remove the big bones, head and tail.

   

2. 2 Put the fish head, fish tail and fish bones together, thinly slice the fish and put it on another plate. Marinate it with salt, light soy sauce, corn starch, oil, pepper, chicken powder and salt for 10 minutes respectively. Also: cut ginger into thin slices or shreds, peel and pat garlic into pieces, cut dried chilies into sections, soak the chilies, wash them and set aside.

   

3. 3 Wash and cut the sauerkraut into thick shreds.

   

4. 4 Heat oil in a pan and sauté ginger and garlic until fragrant.

   

5. 5 Add the pickled peppers and shredded sauerkraut and continue stir-frying.

   

6. 6 Add appropriate amount of water or stock.

   

7. 7 Add the marinated fish heads, bones, and tails to the pot, add an appropriate amount of salt, and boil for 10 minutes until the soup turns milky white.

   

8. 8 Pick up the sauerkraut, fish heads, bones, etc. and put them on a plate, and continue to cook the remaining soup in the pot.

   

9. 9 When the soup boils again, gently add the fish fillets. You don’t need to cook them for too long. Once the color of the fish fillets changes, turn off the heat.

   

10. 10 Pick up the fish fillets and place them on top of the sauerkraut and fish bones, and pour the soup over them.

    

11. 11 In another pot, put the dried chili segments in the cold pan until they turn red and bright. Take them out and sprinkle them on the fish fillets. Heat the chili oil in the pot until it smokes. Pour it on the fish fillets and you're ready to eat! !