Pickled Fish
by Tong A Niu
Favorite
Difficulty
Easy
Time
30m
Serving
3
My mouth is greedy today, so I have this dish!
1. First of all, clean the prepared fish, scrape the scales, clean the internal organs... But keep the float (bubbles), don't throw it away. I love fish floats, so I usually keep them for later use.
2. Next, prepare all the accessories for making pickled fish, such as shallots, ginger, pickled cabbage (potherb mustard), pickled peppers, red peppers, Chinese peppers... ready
3. Then, slice the washed fish into fillets.
4. Next, add the freshly sliced fish fillets, add egg whites, cornstarch, cooking wine, salt, white pepper, green onions, ginger... together and marinate for 10 minutes.
5. Add oil to the wok, add green onions and ginger, and stir-fry. After the aroma is released, add sauerkraut (potherb mustard) and pickled peppers and stir-fry. After the aroma is aroma, add hot water, and add the fish head, fish float and fish bones first. Boil the pot for 10 minutes, then add the fish fillets into the pot. After 5 minutes, pour out the pot and put it into the container. Reheat the oil in the wok. After seeing the oil is very hot, pour the dried chili, pepper, and pepper on the surface of the pickled fish just out of the pot. Above the coriander section.
6. Okay, you're done with pickled cabbage fish! Let's eat...
Tips:When cleaning the fish innards, you must be careful not to break the gall, and you should be gentle, otherwise the taste of the whole fish will be bitter. Okay, just share so much...
