Pickled Fish
by Xiaolan Private Kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Kill the black fish and wash it well. Cut the two pieces of meat from the tail, and chop up the bones and fish heads in the middle.
2. The fish is trimmed off the thorns.
3. Fillet the fish from the tail.
4. Pieces into butterfly pieces.
5. Wash the sliced fish with clean water repeatedly until the fish is white, and then drain the water.
6. Prepare sauerkraut, sour radish, and pickled peppers.
7. Chop dried chili and ginger into pieces. . Slice, smash the garlic and set aside.
8. Remove the roots of the bean sprouts, wash them well and set aside.
9. Remove the roots of enoki mushrooms and wash them.
10. Heat up the pot, add appropriate amount of salad oil and cooked lard, add dried chili, sliced ginger and garlic, stir fry for a nice aroma.
11. Pour the fish head and fish bones into the stir-fry, and pour in the right amount of cooking wine.
12. Pour in the boiled broth, add appropriate amount of pepper, and simmer over medium heat.
13. When the fish bone soup is stewed, put an egg white and an appropriate amount of salt (a little more) in the fish fillet, then knead it evenly, and then add a small amount of starch to knead and sizing.
14. Heat up another pot, add appropriate amount of salad oil and cooked lard, pour in sauerkraut, sour radish and pickled peppers and stir fry to get a fragrant flavor.
15. Pour the fried sauerkraut into the fish bone soup and simmer.
16. Pour enoki mushrooms and bean sprouts separately.
17. In a separate pot, boil water, put an appropriate amount of salt, put in the marinated fish fillets, quickly cut them apart with chopsticks, put in an appropriate amount of cooking wine, fish out white (about 10 seconds).
18. Remove the fish fillets and put them in the stewed fish bone broth.
19. Put the pan on the plate, heat the pan and put the oil in, add an appropriate amount of green pepper, stir fry for a fragrance, pour the hot oil on the fish, and put the coriander to finish.
