Name: Pickled Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Black fish; 1 package Sauerkraut; 1 shallot; 1 piece Egg white; 2 tbsp Vegetable oil; Some water; 5 slices ginger; 4 cloves garlic; Some salt; 10 Dried red chili; 20 capsules pepper; 1 piece green pepper; 1 teaspoon White pepper; 3 teaspoons starch

Pickled Fish

by Gourmet Nan Jie

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Sauerkraut fish is a classic Sichuan dish originating from the mountain city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called "sour soup fish" everywhere.

Pickled Fish

1. Cut off the head

2. Cut in half along the edge to separate the flesh and bone from the fish tail

3. Slice the fish, divide the fish bones and fillets into two pots

4. Take out the drowning fish material,

5. Add the egg whites and stir well

6. Heat oil in the pot, add dried chili, pepper, onion, ginger, garlic, sauté until fragrant, add sauerkraut

7. Add water to the pot, boil it, add the fish bones, add chicken essence and monosodium glutamate to cook, put the fish fillets in the pot, and cook out in three or four minutes