Pickled Fish

Name: Pickled Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Mullet; Sangen Sauerkraut; Several chili; Several garlic; 2 shallot; 3 pieces ginger; 2 spoons salt; 2 spoons Cooking Wine; a little White Cucumber Powder

by elvaac

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It turns out that you can't eat spicy food at all. After eating sauerkraut fish in Nanjing, I gradually began to accept the spicy taste. Because I eat fish very much, I endured the spicy taste at the time, but the sauerkraut fish is really delicious. The meal is very good.
The sauerkraut fish made before is not as tender as the restaurant, and it is always a bit old. After studying in the food world, this time I decided to do it again and give it a try.
The effect is really good, a bit decent. The fish fillets are also made by themselves, come on! It's been a long time since I haven't filed the fish, it's a bit raw. Haha, come on!
Cuihua, serve sauerkraut fish! "

Ingredients

2 Mullet
Sangen Sauerkraut
Several Chili
Several Garlic
2 Shallot
3 pieces Ginger
2 spoons Salt
2 spoons Cooking Wine
a little White Cucumber Powder

Pickled Fish

1. Prepare the ingredients in advance and slice the fish fillets. Cut fish bones and sauerkraut into small pieces. Add cooking wine, salt and cornstarch to the fish fillets and marinate for ten minutes.

2. Raise a frying pan, add ginger, garlic, and chili, and saute.

3. Add sauerkraut and sauté until fragrant.

4. Put the fish head and fish bones in and fry together with sauerkraut, add two small spoons. Continue to stir fry. Stir fry until the fish bones are a bit whitish.

5. Add the broth, and it’s fine if you don’t have any dishes. The fire boiled. Stew on low heat for ten minutes, and the savory flavor of fish and the sour flavor of sauerkraut are simmered. Put some salt to taste. After five minutes, use a colander to remove the fish and sauerkraut into the plate.

6. Put the fish fillets in the soup just now and forgot to take photos, alas. pitiful.

7. Pour the fish fillets and soup into the plate just now. Put the chili and shallots in the middle of the plate, and sprinkle some white squash powder. Start another pot of hot oil. Pour it on the chili after it is heated. Just hear it.

8. Let's take a finished product, it's a pity that there are two missing photos in the middle. Will just watch it. A few gourd slices are added in the middle, the color is a bit nice. Don't say anything, serve!

Tips:
1 Friends who want to fill up their own fish should pay attention, because I use mullet, the fish is a bit slippery, so I sprinkled some salt on the fish in advance to wash off the mucus. Otherwise a little skater.

2 The marinated fish fillets can be placed before cooking, so that the soup is ready, just to slide the fish fillets.

3 I think sauerkraut is better in bulk, and I didn't buy the packaged ones from the supermarket. If you want to make the hotter, you can put some pickled peppers in the soup.

4 Don't take too long when sliding the fish fillet, just because the color is broken.

5 It is not necessary to put green onions, or some coriander. Your favorite taste.