Pickled Fish

Name: Pickled Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Long Li Fish Fillet; 300g Sauerkraut; 200g Vermicelli

by House and road

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Compared with the extremely distinctive heavy red oil characteristics and strong spicy stimulation of the boiled fish, the clear soup, slightly spicy, delicious, and sour of the sauerkraut fish seems to be easier to please the majority of Sichuan-flavored Ye Gonghaolong people, of course, this also includes me. As a home-cooked dish, I think this is one of the reasons why it has become popular all over the world quickly and endures for a long time.

Ingredients

Pickled Fish

1. Take out the longli fish fillet and put it at room temperature to thaw it naturally, rinse it off, wipe off the water, and cut it into two pieces from the middle

2. Cut the fish fillets diagonally at a 45 degree angle, cut with one knife and one knife to form a butterfly fillet

3. Fill the fish fillets in a bowl, add appropriate amount of pepper and a pinch of salt, and marinate for 20 minutes

4. Cut sauerkraut into small sections, slice pickled peppers diagonally, slice pickled ginger, pick some pickled carrots by the way, soak the sweet potato vermicelli so softly, make a bowl of broth and set aside

5. Put a little more oil in the wok. After the oil is hot, sauté all kinds of kimchi together. Add broth and water, cover and cook for a while, add sweet potato vermicelli and cook for a while