Pickled Fish
1.
Prepare the ingredients
2.
Wash the sauerkraut, slice it and soak for about 30 minutes
3.
Cut the whole silver carp into three bones
4.
Cut the fish fillets and put them in the basin
5.
Pour 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of cornstarch and appropriate amount of cooking wine.
6.
Then add a little canola oil to seal and marinate for about 20 minutes
7.
When the pot is hot, pour in rapeseed oil, sauté a little green onion, ginger and minced garlic
8.
Add the soaked sauerkraut and stir fry
9.
Stir-fry until the fragrant becomes soft, pour in appropriate amount of water, cook until the sauerkraut is soft and put it into a large bowl
10.
Save the soup and add the Pixian bean paste to a boil over high heat
11.
Later, slide the fish fillets into the pot one by one
12.
Cover and boil over high heat, add 3 teaspoons of salt
13.
Sprinkle a little chicken essence and pour it into a bowl of sauerkraut
14.
Pour an appropriate amount of rapeseed oil into the pot, sauté the shallots, ginger slices, minced garlic, pepper and dried chili
15.
Pour the sauerkraut fish on the fillets while it is hot and it's done
16.
Spicy and tender pickled fish on the table
Tips:
1. The salty taste of sauerkraut is heavy, too salty is not healthy, so I like to soak it for a while to soak some of the salty taste;
2. Stir-fry sauerkraut and then boil it for more fragrant and delicious taste;
3. Put some sugar and salad oil when marinating fish fillets, which will make the fish fillets smooth and tender and not easy to fall apart;
4. Because the sauerkraut is soaked and added with Pixian bean paste, you can season it appropriately according to your own taste.
