Pickled Fish

Pickled Fish

1. Wash the ingredients.

2. Cut the tail of the fish.

3. Make a cut under the fish head.

4. Fill in the fish meat from the tail, and then press the middle fish bone to remove the fish.

5. Then turn it over and remove the fish fillet on the other side.

6. Cut the fish bones into sections.

7. Place the large slices of fish on the chopping board, and cut the fish into thin slices with the knife at a 45-degree angle to the chopping board.

8. The fish fillets are cleaned and dried to control the moisture, and then marinated in a marinade for 5 minutes.

9. Add an egg white to the marinated fish and mix well with cornstarch.

10. Stir-fry the sauerkraut in the bag with oil for 1 minute.

11. Add an appropriate amount of water and the remaining ingredients to a boil.

12. Add fish head and fish bones and simmer for 5 minutes.

13. Remove all sauerkraut and fish bones from the pot and put them in a large bowl.

14. Boil the fish soup, add the marinated fish fillets, and spread.

15. Pour all into a bowl after 15 seconds.

16. Sprinkle an appropriate amount of chopped green onion and green pepper on the fish fillets.

17. Heat the oil until it smokes, and pour the oil on the chopped green onion and pepper. It's done!

Tips:

1. This practice takes into account the daily situation of the family and uses the sauerkraut fish seasoning package, which eliminates the trivial procurement and prefabrication process of many seasonings, and reduces the difficulty of production.
2. Because the cooking time is different, the fish bones and the fish meat are cooked separately to maintain the tenderness of the fish.