Pickled Cabbage Fish Home Style
1.
A three to four kilograms of silver carp is chopped into thin slices, then salt, ginger, and white wine are mixed and marinated for preparation.
2.
Take out a sauerkraut from your own kimchi jar, wash and cut into sections for later use.
3.
Cut two slices of ginger and peel a few garlic.
4.
Wash the shallots and the shallots separately and set aside.
5.
Heat the pot and add rapeseed oil. When the oil is 70% hot, add the sliced ginger and peppercorns until fragrant.
6.
Add the sauerkraut and stir fry for a while.
7.
Add garlic and shallots and stir fry until fragrant.
8.
Add the fish head and fish bones and stir fry together.
9.
Add water to soak the sauerkraut and fish bones.
10.
Add less than white sugar for freshness.
11.
Cover the pot and bring to a boil.
12.
At the same time, wash the fish fillets and control the water, add the raw ingredients and pepper powder.
13.
Mix well and set aside.
14.
After the soup is boiled, remove the fish bones and fish heads.
15.
Then add the fish fillets and scatter them with chopsticks. After the fish soup is boiled again, start the pot and sprinkle with green onions.
Tips:
Pickled cabbage can be added or subtracted according to personal preference. The type of fish can also be selected according to personal preference. If you like spicy food, you can heat the oil again. Put dried chili, pepper, garlic, and hot oil on the fish. Fragrant.
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