Pickled Fish

Name: Pickled Fish
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g grass carp; 1 package Sauerkraut Fish Seasoning Pack; 20ml oil; a little chopped green onion; a little Minced garlic; 3g Chicken Bouillon Powder; 30ml Cooking Wine; 1 tbsp Corn flour; 4g salt; a little ginger

by Xianger Kitchen

4.6 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

4

Sauerkraut fish, fish meat is fresh and tender, the fish soup is appetizing and refreshing, slightly spicy and not greasy. I like this dish very much, adding sauerkraut to enhance the taste while removing the fishy smell.

Pickled Fish

1. Clean grass carp

2. Remove the fish bones

3. Cut diagonally into slices

4. Add salt to the fish fillets and then pour in the cooking wine. Grab the cornstarch and let it stand for half an hour. After the fish bones are cut into pieces, pour the cooking wine and mix well.

5. Prepare sauerkraut fish seasoning packet and green onion, ginger and garlic

6. Pour oil in the pot, heat the oil for 7 minutes, add the onion, ginger and garlic to burst the fragrance

7. Pour in water and add the sauerkraut fish seasoning and bring to a boil

8. Then pour the fish bones into a boil and cook for a while before adding the fish fillets

9. After the fish is cooked, try the taste, add chicken essence

10. Sprinkle with chopped green onion and turn off the pot

Tips:
1. The fish is seasoned with salt, and the sauerkraut fish seasoning is also salty, I didn't add salt
2. The fish is marinated first and then cooked to make it more delicious and tender