Name: Pickled Fish
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Fathead fish; 1 package Sauerkraut; 1 shallot; 1 piece Egg white; 2 tbsp Vegetable oil; Some water; 100g Wild Sansho; Some sesame; 30g White vinegar; 5 slices ginger; 4 cloves garlic; Some salt; 10 Dried red chili; 20 capsules pepper; 1 piece green pepper; 1 teaspoon White pepper; 3 teaspoons starch

Pickled Fish

by Country taste

4.6 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

Sauerkraut fish is hot and sour and refreshing, the fish is tender and savory

Pickled Fish

1. Remove the scales of the fish and clean it. Beat slices, add salt and chicken essence for starching, beat an egg white and add cornstarch, mix well

2. Wash the sauerkraut, mainly because the sauerkraut is very salty. Wash it to remove some of the salt

3. Finely chop wild san pepper, don’t pour the water, about 80 grams of water and wild san pepper, sauerkraut fish must

4. Put the lard in the hot pot, add the sauerkraut and the fish rack and stir fry until the sauerkraut is white, add wild mountain pepper and cooking wine to remove the fishy pig until the soup is milky white, pick up the sauerkraut to make the bottom, then add the fish fillet and cook for about 90 seconds (note the fish fillet Don’t cut too thick, it won’t be easy to cook, and the cut feel is not good.) Pour over the sauerkraut, add ginger, garlic, chopped green onion, white sesame, pepper, dried chili, and cook until 70% hot.

Tips:
Wild pepper is very important. The hot and sour taste is outstanding. The fish fillets are thin and easy to cook. The boiling time of the fish fillets should be mastered to keep the fish tender and smooth.