Name: Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g carp; 500g Sauerkraut; 3g garlic; 1 piece ginger; 10g parsley; 40g Peanut oil; 1 piece Egg white; 30g Cooking Wine; 15g Dried chili; 15g pepper; 30g Pickled peppers; 10g chili; 15g salt; 10g starch

Pickled Fish

1. Prepare the materials

2. Slice the fish into thin slices and set aside

3. Fillet with salt, cooking wine, egg white, and peanut oil

4. Fillet with salt, cooking wine, egg white

5. Stir well and marinate for 15 minutes

6. Add oil in a cold pan, add ginger and garlic slices and sauté

7. Add fish head and fish bones and fry until golden brown

8. Pour cold water over the ingredients;

9. Add green onions and cook over high heat until the soup becomes milky white

10. Remove all the ingredients and discard them, filter the residue with a strainer, and leave the fish soup for later use

11. Preserved fish soup

12. In another pan, heat the pan with cold oil and add ginger and garlic slices until fragrant, add sauerkraut

13. Stir fry the chili and pickled peppers for a fragrance

14. Add the fish soup to medium heat,

15. Add Chinese pepper, dried chili, cooking wine, salt to taste

16. Pour the soup into the dish

17. Turn off the heat, heat the oil in another pot, add Chinese pepper and dried chilies, and heat the oil to a high temperature

18. Pour into the sauerkraut fish pot

Tips:
1. Before the sauerkraut is stir-fried, it can be cleaned by simply blanching it.
2. The frosted design of the ceramic Taji pot can better ensure the original taste of the food.
3. It is easier and more convenient to cut fish fillets with Bach cutters.
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Pickled Fish

Ingredients

Pickled Fish

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