Pickled Fish
1.
I never like to watch killing. The grass carp scrapes its scales and removes its gills. I can’t bear such a grieving look at me.
2.
It took me a long time to remove the black film in the fish maw, soak it in cold water to remove the blood
3.
The swim bladder stays at will,
4.
Go to the end and fill the fish by yourself. The northern fish killer can’t do it, so I have to come by myself.
5.
The first time I sliced fish, I learned from Du Niang, let’s get close and cut out the spine of the fish along the back
6.
I didn’t cut it evenly, but fortunately it didn’t cut badly.
7.
Fish bone and fish body separated successfully
8.
Put the fish bone chop and fish head and tail together for later use
9.
Cut off the ribs and thorns of the fish, with the knife at an angle
10.
Successful separation, be careful not to cut off the bones
11.
Cut the ribs into small pieces and put the fish head and fish tail together
12.
Next, slice the fish, butterfly slices, and cut the knife at an angle of 45 degrees from the head of the fish to the tail, so as to ensure that the small spines will not break.
13.
Cut into butterfly pieces one by one
14.
Second cut
15.
Intact, some fish fillets are too thin and cooked and fragile, it is recommended to cut thicker
16.
The fish fillets are put in a bowl. There is no such kind of sauerkraut in the local area, so I have to buy seasoning packets, including kippers, seasoning packets and sauerkraut packets. If you have sauerkraut, mix well with cooking wine and starch and marinate. Without adding water, you can add egg white or cooking oil for ten minutes.
17.
The seasoning package I bought
18.
Marinated fish buns
19.
Mix well and marinate for ten minutes
20.
When marinating the fish fillets, prepare the onion, ginger, and garlic
21.
Cut and set aside
22.
120ml of sunflower oil, without a measuring cup, I pour a bit too much, everyone reduces the amount
23.
Heat 70% or 80% of the oil, add the onion, ginger, and garlic until fragrant
24.
Change the color and fry to create a fragrance. Generally, fish fillets and fish heads and tails can be fried at this step. I use seasoning bag
25.
Stir directly into the sauerkraut package
26.
Stir fry and add 1.5 liters of water. If you like more soup, add more. At least it should cover all the fish.
27.
Boil on high heat for three minutes, add the fish head, fish bones, fish tail ribs, put in the seasoning bag, and cook for ten minutes, it can cook a little longer, because I can’t cut the fish heads, so I cook a little longer.
28.
After the head and tail are almost cooked, the fillets can be boiled in water
29.
Boil for another three to five minutes. According to the thickness of the fish fillet, turn off the heat when it becomes white and bloodless. If you want to cook for a while, but the time is too long, the fish will not be tender.
30.
Turn off the fire
Tips:
Boil the fish in cold water. When slicing, be sure to cut the head towards the tail.
