Pickled Fish
1.
When buying fish, the fish seller kills the fish, fills the fillets, and separates the flesh and bones. The fish fillets are marinated with egg white, cornstarch, edible oil, salt, oyster sauce, sugar, cooking wine, dark soy sauce, and set aside
2.
Wash all ingredients, drain the water, cut sauerkraut into small pieces, slice ginger and garlic, cut green onion, coriander, and red pickled pepper into sections
3.
Stir-fry the sauerkraut in the pot, stir-fry the water slightly, and set aside
4.
Put edible oil, ginger, garlic, red pickled pepper, chili sauce, fermented bean curd in a hot pot, and stir-fry slowly to get a fragrance
5.
Add the fish bones and stir fry until the fish is white
6.
Pour all the ingredients in the wok and the stir-fried sauerkraut into another soup pot and pour boiling water
7.
When the water in the soup pot is boiled, turn to low heat. Use chopsticks to evenly clamp the marinated fish fillets into the pot. Blanch the fish until it becomes discolored and broken. Add appropriate amount of salt, chicken essence and pepper powder to taste, turn off the heat, and serve (Taste the taste of the fish soup and adjust the saltiness yourself)
8.
Sprinkle with chopped green onion and coriander, boil a tablespoon of oil in a wok, and serve the fragrant sauerkraut fish
Tips:
1. The fish must be marinated first, so that the fish will be more tender and taste better.
2. Fry the sauerkraut first to make it more fragrant and refreshing.
3. To transfer the ingredients from the wok to the soup pot, it is considered that in the cold winter, it can be heated and kept warm on the induction cooker at any time. Of course, after the fish soup is done, it is also completely OK to pour it into a large bowl and serve it on your own .
