Pickled Fish
by Yulan Kitchen
Favorite
Difficulty
Easy
Time
10m
Serving
3
1. Choose 1 fish to take the meat, slice the ribs, and chop the fish bones into pieces
2. Fish slices double-flying is to control the thickness of the knife, but not too thick. The sliced fish slices and fish bones are soaked in water to remove the blood and drained, and then put cornstarch, salt, chicken essence, egg white, white pepper, pick and marinate stand-by
3. Cut the sauerkraut, cut the green onion and coriander into sections, cut the dried chili into sections and put some pepper
4. Put the oil on the pan and stir-fry the ginger and garlic until fragrant. Add the sauerkraut and stir-fry on a high heat to force out the sauerkraut fragrance, then add water to boil to season and pour out
5. There is a lot of oil on the pot, and the oil temperature should not be too high. The fish bones are smoothed and the fish is cooked and picked up, then the fish fillets are smoothed and just turned white.
6. Put scallions and parsley on it and serve
Tips:Usually grass carp is used, but the family members use tilapia if they think it has too much bone. You can choose which fish you use. When using grass carp fillets, the fillets must be slanted so that the fillets will not have broken bones, and the fillets are also larger!
