Pickled Fish

Name: Pickled Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Long Liyu; 200g Sauerkraut; 15g Chives; 8g pepper; 10g Dried chili; 5g ginger; 2 tbsp Cooking Wine; 1g salt

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Sauerkraut fish can be said to be a famous dish in Sichuan cuisine, and you usually order this dish when you go to Sichuan restaurants.
This dish can be easily made at home. There are ready-made sauerkraut in the supermarket, just buy another fish. Generally you can use grass carp or carp.
You can also choose dragon fish and catfish with fewer bones. "

Ingredients

500g Long Liyu
200g Sauerkraut
15g Chives
8g Pepper

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10g Dried Chili
5g Ginger

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2 tbsp Cooking Wine

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1g Salt

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Pickled Fish

1. Clean the fish pieces.

2. Slice the fish into pieces for later use.

3. Put the fish fillets in a large bowl, add a little salt, pepper, ground ginger, and cooking wine to taste.

4. Prepare sauerkraut and wash the sauerkraut repeatedly.

5. Cut the sauerkraut into sections and soak in water for later use.

6. Prepare tomatoes.

7. Add oil to the wok, sauté the chives, ginger, garlic, dried chili, and Chinese pepper on low heat.

8. Add sauerkraut and tomatoes and stir fry.

9. Add some boiling water or bone broth to a boil, add pepper.

10. Put the fish fillets into the pot one by one, bring to a boil on high heat, and skim any foam.

11. Turn on medium heat, see the fish fillets turn white, and the soup will boil slightly.

12. Carefully pour the soup and fish fillets into a bowl.

13. Mince the chives. Mince coriander.

14. Put another pot, put the oil in the pot and let out blue smoke.

15. Just pour hot oil on the fish fillets.

Tips:
1. Because sauerkraut has a salty taste in this dish, try not to add salt.

2. Soak sauerkraut with clean water and wash it repeatedly.

3. The fish fillets must be boiled on high heat when they are placed in the pot, so that the fish fillets are tender.

4. Those who like spicy food can put more chili.