Pickled fish (improved version)

Overview

I believe everyone is familiar with pickled fish. In order to stay away from gutter oil, I don’t want to use the pickled fish seasoning sold in supermarkets (I have used it before, but I still don’t trust it). My husband likes to eat it, so I made a dish that is safe to eat. It tastes really good! It feels more delicious than the ones sold outside! You can also try it! Love life! Love food!

Tags

• hot dishes
• cooking wine
• egg white
• enoki mushroom
• garlic
• onions
• sauerkraut
• starch
• tofu
• zanthoxylum bungeanum
• black pepper
• fish
• ginger
• red pepper

Ingredients

Steps

1. 1 First, clean and cut the sauerkraut you bought (the sauerkraut I bought in bags), and prepare the green onion, garlic, ginger, and red pepper; buy a herring, wash it, remove the head and bones, and slice it

   

2. 2 Prepare as shown in the picture, this is the chili oil ingredient that is ready to be poured on at the end.

   

3. 3 After cutting the fish fillets, add an appropriate amount of salt, starch, egg white (two eggs), black pepper, and cooking wine and stir evenly.

   

4. 4 Heat oil in a pot, add the onions, ginger, garlic, and peppers on the plate where the pickled cabbage is prepared, and stir-fry until fragrant. Add the pickled cabbage, stir-fry, and add an appropriate amount of water. Add the fish head, tail, and fish bones to the boil and make the soup.

   

5. 5 When the pot boils, add the tofu and enoki mushrooms. Add an appropriate amount of salt. After cooking for about 15 minutes, add the fish fillets. Do not turn the fish fillets. Turn off the heat after the fish fillets change color.

   

6. 6 Heat the oil, add onion, ginger, garlic, chili, and Sichuan peppercorns, stir-fry until fragrant, then pour into the sauerkraut fish, and you're done!

   

7. 7 A bowl of fragrant pickled fish would be great!