Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 1 small bowl (Sichuan) pickle; 1 shallot; Some Cooking Wine; 3 pieces Shallots; 5 slices ginger; 4 cloves garlic; Some salt; 3 pcs Dried red chili; 20 capsules pepper; 2 tablespoons White pepper; 2 tablespoons starch; 1 piece Egg white

by liuyi (From WeChat.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sauerkraut fish is a classic Sichuan dish originating from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called "sour soup fish" everywhere. It is mainly made of fresh fish and cooked with Sichuan kimchi. It has a hot and sour taste. Sauerkraut fish was popular in the 1990s and is also one of the pioneers of Chongqing Jianghu cuisine.

Pickled Fish

1. Cut the ginger, scallion, garlic and Sichuan kimchi, add Chinese pepper and dried chili in a small bowl.

2. The fish fillet is good, cook with cooking wine, salt, white pepper, and egg white, mix well for 15 minutes.

3. From the frying pan, add the condiments in step 1 and stir fry until fragrant.

4. Add the fish head and fish bones and stir fry for a while, then add two bowls of water, bring to a boil on high heat, and simmer the sour soup over low heat.

5. About ten minutes later, the broth turns white, add the fish fillets, cook the fish fillets on high heat for 3-5 minutes depending on the thickness of the fish fillets. Then add the shallots.

6. Get the pot and serve it!

Tips:
1. It is best to add a little kimchi water to make the soup thicker and more fragrant. 2. It is best to use chopsticks to insert the fish fillets one by one, and don't let the fish fillets lumps.