Pickled Fish
by Rou Hao Lin Qi
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Pickled cabbage soaked in water for later use
2. Perch segmented by picture
3. Cut the fish with an oblique knife, cut with two knives
4. Pour the peanut oil into the fish first, stir, so that each piece of fish is coated with a layer of oil
5. Then pour in the cooking wine and marinade (I bought the boiled fish bag), stir well and set aside
6. Fish head, fish bone, peanut oil, cooking wine, salt, stir and set aside
7. Wash the rest of the ingredients and cut them for later use. (The ingredients here are as you like, you can add anything)
8. Thousands more
9. Pleurotus eryngii, bean sprouts, thousand sheets, pass the water first, pick up as far as the big plate
10. Heat up the wok, add oil, add the fish bones and fish heads, add them to both sides and fry until fragrant
11. Add ginger slices, sauerkraut, and other seasonings. Bring to a boil with water and high heat for 10 minutes. Scoop up all the ingredients and place them in a large plate.
12. Add the fish meat and cook, and pour all the fish with the soup into the big plate
13. Heat the wok, add corn oil
14. Add dried chili and Chinese pepper and fry for 10 seconds
15. Sprinkle hot oil on the surface of the fish, put coriander, green pepper, green onion, garnish, and you can serve it π
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