Pickled Fish
by Nicholas Chen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. First remove the grass carp and remove the fish spine and fish steak, then slice the grass carp into slices. (Thickness depends on your own) The fish spine and fish steak are chopped into small sections and placed aside.
2. Now it is the taste of fish: basic seasoning for fish fillets, salt cooking wine, egg white starch, fish steak: similar to salt cooking wine, starch.
3. Cut ginger into ginger rice, garlic into garlic rice, fish and pepper, sliced horse ears, kimchi, and try to slice it out like fish (the size is set by yourself), and cut wild pepper into sections.
4. Heat the pot and put the oil on it (sauerkraut fish, preferably lard or mixed oil, more high-end can also use chicken oil, sauerkraut fish is not too heavy, but not too much) Put the kimchi and stir fry the kimchi until fragrant , Let his sourness come out, then add ginger garlic rice and stir fry, then add wild mountain pepper and stir fry the delicious fish steak with kimchi and then add water (you can also add the broth if you have the stock) to boil it over high heat , The boiled fish broth is white in seasoning: salt, MSG, chicken essence and pepper.
5. Add wild mountain pepper to the fish soup. After the water is boiled, take out the fish fillets and kimchi and put them in a bowl. Put the fish fillets in the fish soup and turn on high heat. Do not cook the soup for too long, otherwise the fish fillets will be cooked. old. After scooping up the soup, scoop up from the side of the bowl and start the pot. Put the pickled peppers on top of the fish fillets. Heat the oil in the pot and pour the fish on the fish fillets. The dishes are now ready.
