Delicious Home-cooked Fish with Pickled Cabbage
1.
The black fish bought back usually tastes good at about 2 catties. Wash it. Because the fish is more sticky, use clean dry gauze or cotton cloth to dry the fish body as much as possible, and then remove the fish ribs from the two pieces of the fish body and leave it behind. Put aside the fish bones with the head and tail and then cut them off for later use.
2.
The sliced fish fillets are washed with salt to remove the stickiness, add pepper, and the egg whites are again used to grasp the stickiness, and finally put in the starch to capture the stickiness. Prepare other ingredients, wash the sauerkraut, cut off and stir-fry in the oil pan. use
3.
Put the washed fish head and fish bones in a hot oil pan, stir fry, add boiling water, and simmer until the soup is white. Remove the fish bones, spread on the bottom of the bowl, add the previously stir-fried sauerkraut and cook until it tastes good. If you compare Add some sugar to the acid, remove the sauerkraut again and place it on the second layer. The last step is to rinse the fish fillets. Put the sliced fish fillets in the sour soup one by one. When you see the whiteness, you can use a colander to remove the top layer of the bowl. Pour the soup in the pot, spread green onions, garlic, dried chili, peppercorns and cooked sesame seeds, pour the hot oil in a frying pan and sauté until fragrant, and a bowl of fragrant pickled fish is ready! (Because the phone was broken before, the process was gone, so let's make do with the few remaining photos first)
4.
Good enough to eat
Tips:
If the sauerkraut is not sour enough, you can add some white vinegar and sugar. We are not used to spicy food, so this fish is not too spicy...
