Pickled Fish
by Xu Dingding
Favorite
Difficulty
Normal
Time
1h 30m
Serving
3
Favorite among Sichuan cuisine
1. Cut the black fish into slices
2. The thickness of the fillet fish is basically similar to the above picture
3. Dissolve the starch in water, stir well, pour the fish fillets
4. Pour the oil into the pot, heat the oil, and saute the chopped garlic
5. Pour the sauerkraut fish seasoning packet into the pot, stir fry for a while, and fry the aroma, it takes about a minute
6. Pour out the sauerkraut, pour the oil, pour the fish head into the pot and stir fry
7. Pour the sauerkraut into the pot, continue to stir fry with the fish head, and add the cooking wine and water. After the high heat is boiled for about three minutes, simmer for 15 minutes on low heat to fully blend the taste of sauerkraut with the taste of fish head. Then add the fish fillets and turn to high heat. You can see the fish fillets turn from red to white in about three minutes, and then they can be out of the pan. After the pan is out, put coriander on the top to increase the flavor
Tips:The fish head is simmered for a longer time, and it is easier to taste. The fish fillet is simmered for a shorter time. If it takes too long, it will be old. You can also add sauce radish to match with pickled fish
