Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 100g Sauerkraut; 1 piece egg; 1 tablespoon starch; 1 tablespoon pepper; 1 tablespoon Cooking Wine; 12 Millet pepper; 1 piece ginger; 1 head Garlic seeds; Some Chicken Bouillon Powder; Some salt; Some Sugar

by Lu Yanjie

4.8 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

Sichuan-style boiled fish fillets and sauerkraut fish are two must-have dishes for entry-level fish in the fish world. I have made boiled fish fillets before, but today I will try pickled fish with pickled cabbage.

Pickled Fish

1. Wash the grass carp and cut the fish into thin slices.

2. Put the fish head, fish tail, and fish bone separately and set aside.

3. Sprinkle the fish fillets with starch, pepper and cooking wine, and grab well. Beat in an egg and marinate for 15 minutes.

4. Shred sauerkraut, dice millet pepper, ginger, and garlic.

5. Put less oil in the pan, add ginger and garlic seeds and saute until fragrant, then add sauerkraut and saute until fragrant.

6. Add water, bring to a boil, add fish head, fish tail and fish bones.

7. Add chicken powder, pepper, salt, and sugar and simmer for about 10 minutes.

8. Finally, add the fish fillets and turn off the heat when they are cooked.

Tips:
1. Grass carp is about 2-3 catties.
2. Wash sauerkraut when you buy it, for fear that some sauerkraut will have sand. If you find it troublesome, you can also buy that kind of sauerkraut fish feed.
3. The purpose of adding eggs to fish fillets is to make them more tender. It can also be omitted.
4. When frying sauerkraut, it must be fried with less oil, so that the aroma of sauerkraut can be quickly fried.
5. If you like spicy food, you can add more millet pepper or dried pepper.