Pickled Fish
by Huang Huang Yuanbao
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash the sauerkraut repeatedly, cut and squeeze dry water for later use
2. Separate the fish head and fish bone to taste, add salt, marinate with ginger, spring onion, and pepper
3. The fish fillets are placed separately, and rinsed gently several times and drained
4. More oil, add the peppercorns, a few pieces of dried chili until fragrant, and then stir-fry the sauerkraut
5. Stir-fry the sauerkraut until the steam dries and the aroma comes out, then put the ginger onion in the frying pan
6. Fry the marinated fish head and fish bones
7. Add boiled water and boil the sauerkraut together, add a little salt, and pepper
8. Fillet with egg white, salt, starch, wait for the taste
9. Wait for the fish soup to boil until white, try salty, seasoning, if possible, first serve the fish head and bones
10. This is to turn on the fire and wait for the water to roll, then adjust the fire to the minimum and put the fish fillets
11. Turn on medium heat and wait for the soup to boil, and immediately pour out the soup with fish fillets
12. Prepare two chili peppers, let them fry until fragrant, and then pour the oil on top of the fish fillet soup
