Pickled Fish
by Bleeding gg
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Rinse the fish fillets with clean water, pour in the cooking wine, white pepper, a little salt, chicken essence, cornstarch, and mix well. Pour in two spoons of salad oil, stir well, and marinate for 15 minutes.
2. Fish bones and fish skins are repeatedly cleaned and set aside.
3. Prepare sliced ginger, garlic cloves, dried chili, pepper, green onion.
4. Start the pot and burn the oil, 70% hot.
5. Pour in sliced ginger, garlic cloves, dried chili, pepper, green onion, and burst the aroma.
6. Pour the fish bones, fish skin, and stir-fry repeatedly until the fish soup becomes white.
7. Add enough warm water and bring to a boil on high heat until the fish soup turns white.
8. Add the sauerkraut in the sauerkraut bag, turn to a low heat and simmer for five minutes.
9. Use a colander to remove sauerkraut, fish bones, and fish skin.
10. Pour the marinated fish fillets into the soup, bring to a boil on high heat, and simmer on low heat for 2-3 minutes, not too long.
11. Remove the fish fillets, place them on a plate, and pour the fish soup.
12. Sprinkle with chopped green onion, pepper, and dried chili.
13. Heat up the pan and heat the oil, and just start to smoke, pour in the hot oil to'noise' it.
14. Sprinkle with coriander and it's ok.
