Pickled Fish
by Sister Xiaomang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the fish and remove the internal organs (black carp or grass carp may be more suitable, I only buy this)
2. Remove two large pieces of fish meat, as shown in the picture, cut the remaining fish into sections and fry the appropriate amount of plants in the pot, then add water to boil the fish soup, and drip an appropriate amount of cooking wine
3. The skill of making fish soup in the pot is to change the fish slices into knife slices, as shown in the picture, the butterfly knife (I am a good knife, let's take a look at it, haha), or ordinary thin slices can be troublesome. Then marinate the fish fillets with a little salt and pepper and egg white
4. Other accessories...
5. Cut the sauerkraut into sections, slice the ginger, and cut the pickled pepper into a small mouth with scissors to facilitate the taste
6. Stir ginger slices and sauerkraut in a small amount of oil
7. Pour the simmering and half-hour fish soup, add pickled peppers, and boil for a quarter of an hour with salt
8. Add the marinated fish fillets one by one, and add the chicken essence to the pot after the color has changed.
Tips:1. Boil the fish soup with frying, so that the soup will be milky white
2. It is best to have a little soup when buying pickled peppers
3. Some sauerkraut is relatively salty, so pay attention to the amount of salt when adding salt in the later stew
