Pickled fish
Overview
Grass carp: calms the liver and calms wind, harmonizes the stomach, and warms the body. Coriander: strengthens the stomach, clears up rashes, and enhances immunity. Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves the symptoms
Tags
Ingredients
Steps
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Chop the pickled cabbage (I also added a little sour ginger in it), slice the garlic, mince the ginger, cut the coriander into sections, and add an appropriate amount of dried chili peppers and peppercorns.
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Season the fish with a little salt, pepper and cornstarch.
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Catch the fish bones with salt and pepper.
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Add oil to the wok and sauté the garlic slices and minced ginger until fragrant.
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When the garlic slices turn slightly yellow, add the chopped sauerkraut.
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After frying until fragrant, add appropriate amount of water or stock.
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Boil the fish bones together in the soup.
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Cook until boiling.
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After the pot is boiled, put the fish into the pot one by one and cut it open.
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The fish is easy to cook. Add appropriate amount of pepper after it is cooked.
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Serve in a large bowl.
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Add a small amount of oil to the pot, turn to low heat, and fry the Sichuan peppercorns and dried chilies until fragrant.
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.Pour the fried Sichuan peppercorn oil on the fish.
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Sprinkle with coriander and serve.
