Pickled fish

Overview

After several attempts to make this pickled fish dish, I finally achieved the result of having full color, flavor, and thick soup with tender meat. Finally, I concluded that it is not difficult at all as long as you master a few key points (filleting, pickling, and cooking fish fillets). It would taste better if you could buy stock, but you can't buy it in many places. You can only use other similar ingredients instead, such as stock seasoning, soup stock, and Youshiyun soup. The soup made with fish heads, fish bones and sauerkraut is very refreshing and appetizing. It’s a good thing to drink in a bowl.......

Tags

• hot dishes
• home cooking
• chicken powder
• cooking wine
• cornstarch
• dried chili pepper
• egg
• garlic
• lucky fish
• peanut oil
• sauerkraut
• spicy fingertips
• stock seasoning
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the materials required in the picture. I used Fushou fish or grass carp

   

2. 2 Perform knife work on the fish. Place the knife flat against the big bone in the middle, cut the fish in half, and chop off the head. Then use a knife to remove the large spine from the fish's abdomen. For this step, you can watch the video on Youku.com for the detailed process

   

3. 3 Dry the fish head and fish bones with paper towels and put them into a large bowl. Add a little salt, pepper and cooking wine to marinate

   

4. 4 Cut the fish into thin slices from the tail to the head. When cutting, tilt the knife edge to cut as large a piece as possible

   

5. 5 Place the fish fillets in a basin and rinse them with clean water two or three times until they are clean, then gently squeeze out the water. Crack the eggs into a bowl and then marinate. Only the egg white is used

   

6. 6 Marinating fish fillets is very important. First add salt and pepper and rub it gently with your hands until the fish fillets become soft and sticky. Then add a spoonful of cooking wine and chicken powder and rub them evenly. Then add an egg white and rub them evenly with your hands. Finally, add two teaspoons of cornstarch and rub them evenly. Leave to marinate for 15-20 minutes

   

7. 7 Process the other ingredients. Wash the pickled cabbage and cut it into strips (or sheets). Cut the dried chili into sections, cut the chilli padi into sections, slice the garlic, slice the ginger, and slice the garlic

   

8. 8 Put 5 grams of stock seasoning into a bowl, add half a bowl of boiling water to make stock

   

9. 9 Add ginger, chilli padi, dried chili, garlic slices and garlic into the pot and saute until fragrant

   

10. 10 Add the sauerkraut and stir-fry for two minutes, remove and set aside. The sauerkraut soup will taste better after it is cooked

    

11. 11 Heat an appropriate amount of oil in a pan, add the fish head and fish bones and fry over low heat until golden brown on both sides

    

12. 12 Add an appropriate amount of boiling water and bring to a boil. Continue to simmer over high heat for five or six minutes until the soup thickens

    

13. 13 Add the fried sauerkraut and the prepared stock, continue to cook for two or three minutes, and add a little salt and chicken powder

    

14. 14 Remove the ingredients from the pot and put them into a large bowl

    

15. 15 Pour the marinated fish fillets into the boiling soup, break them up with chopsticks and soak for 15 seconds, then scoop them up quickly

    

16. 16 Remove the fish fillets and put them into a large bowl

    

17. 17 Heat the oil in another pan and fry the dried chili peppers over low heat until fragrant. Remove the dried chili peppers and sprinkle them on the fish fillets. Continue to heat the oil until it is smoking. Pour it over the fish fillets and sprinkle with chopped green onion

    

18. 18 Close-up, this is how the fish fillet is marinated and cooked. When you pick up the fish fillet with chopsticks, it will not break in the middle