Homemade Pickled Fish
1.
Prepare the main ingredients and ingredients: the fish tail of the fat head fish (the middle fish is best, because the middle fish is sometimes difficult to meet in the United States, so the fish tail can barely be used), chopped green onion, sauerkraut, coriander, and soak Pepper, dried pepper, peppercorns, red dates, wolfberry, onion.
2.
Shave the fish, cut off the bones, and set aside.
3.
Cut the fish fillets into thin pieces with a knife diagonally.
4.
Sliced fish (top), fish bones and fish skin.
5.
Put the fish bones in a frying pan and fry on a low fire until golden brown; then put the fried fish bones into a pot of boiling water.
6.
In a new oil pan, add chopped green onion, ginger, garlic, onion strips, dried chili and pepper to fry until fragrant.
7.
Marinated fish fillets: add salt (add more salt, because the salted fish will become lighter when added to the soup, and the fish will be salty first, so add more salt), sugar, white wine (to remove fishy), five spice powder, white pepper , Starch (called cornstarch here in the United States, I guess it is starch, fish fillets with starch will be very firm and tender, not easy to loose).
8.
After frying the aroma, add the soaked sauerkraut (the sauerkraut should be soaked 5 hours in advance to soak the sour and over-salty taste), and fry until fragrant. Put the sauerkraut into the soup pot (the soup pot where the fish bones were added before).
9.
After about 10 minutes, add the marinated fish fillets. After 5 minutes, taste the saltiness of the soup
10.
After boiling again (about 5-10 minutes), out of the pan, add coriander and sesame oil.
Tips:
1. Sauerkraut must be soaked for 5 hours in advance to soak the sour and salty taste of sauerkraut.
2. When marinating fish fillets, add more salt (it will be very fresh), and finally adjust the saltiness of the soup.
