Name: Pickled Fish
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 (male fish) Big head fish; 1 package Sauerkraut; 1 shallot; 5 slices ginger; 5 cloves garlic; Some salt; 10 Small red pepper; 20 capsules pepper; 1 teaspoon White pepper; Some water

Pickled Fish

by Xiaxia's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

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. It is mainly made of fresh grass carp and cooked with Sichuan kimchi. It has a hot and sour taste. Sauerkraut fish was popular in the 1990s and is also one of the pioneers of Chongqing Jianghu cuisine.

Pickled Fish

1. First cut the male fish into pieces.

2. Cut sauerkraut into sections, slice ginger, and whole garlic.

3. Remove the oil from the pan, add some salt, and fry the fish until both sides are slightly yellow.

4. Add ginger, garlic, sauerkraut.

5. Add the soup to a boil on high heat, boil the soup until white, add salt, chicken essence, and pepper to taste, add the chili section. (If you like spicy food, you can add pepper)

6. Sprinkle chopped green onion and pour oil out of the pan.

Tips:
Before frying the fish, "bright the pan" is to open the fire and wash the pan evenly with cold oil, then pour out the oil, add the oil again, and add a little salt to prevent sticking to the pan.
If you are afraid of fishy, you can marinate the fish. After putting the ingredients, massage it with your hands to make it easier to taste.