Pickled Fish
by Jamie 4301583
Favorite
Difficulty
Easy
Time
15m
Serving
5
A guide for beautiful moms.
1. To slice the grass carp into fish fillets, you can let the master slice it in the vegetable market, and pay attention to cleaning the black film inside. Marinate with cooking wine, starch, salt and pepper for 5 minutes.
2. Slice tomatoes and fatty meat, slice sauerkraut leaves, cut lumps into pieces, and cut pickled peppers. If children can’t eat spicy food, don’t cut them. Wash sauerkraut and pickled peppers more to eliminate nitrite.
3. Heat the pot, pour a small amount of oil, add fat, ginger, pickled peppers, and sauerkraut in sequence. Adjust the heat to stir fragrant sauerkraut.
4. Pour hot water and add tomatoes. Carefully lower into the fish head.
5. The water is boiled again, and the fish fillets are added piece by piece.
6. The blood in the fillet is dark red and ready to be served. You can taste the saltiness and adjust the taste before serving.
Tips:The key to a delicious and white fish soup is to use pure fat to fry the pot and boil the fish in hot water. If you are looking for sourness, you can add tomato flavoring instead of vinegar. In pursuit of health preservation, you can add bean curd, sesame, and wolfberry.
