Pickled Fish
1.
The carp is cleaned up by removing its internal organs. Usually fish sellers will help to clean it up. It is very troublesome for yourself. Sauerkraut is ready. This is not the kind of sauerkraut in Northeast China. It is sauerkraut from Sichuan. It is used for making sauerkraut fish.
2.
For carp, remove the head, tail, and bones of the fish, slice the fish into pieces, then pour in cooking wine, pepper, salt, and starch. Grab and marinate.
3.
Marinate the fish for about 15 minutes.
4.
Wash the sauerkraut, squeeze the water dry, cut into pieces, cut the green onion, ginger, garlic and chili for use.
5.
Pour oil into the pot, add green onion, ginger, garlic, and chili in a pot and sauté.
6.
Pour in the chopped sauerkraut, stir fry for a fragrant flavor, then add the fish bones, fry together until fragrant, add an appropriate amount of water to boil.
7.
After the water has boiled, add the previously marinated fish fillets, and use chopsticks to scatter them while laying them. Cook for three to four minutes, so that the taste of the fish will be very tender. Don’t cook for too long and the fish will fall apart. .
8.
Pick up a piece of fish with chopsticks, taste it, and turn off the heat.
9.
Put the sauerkraut fish in a large bowl, add the sliced chili segments, pour a spoonful of hot oil, and sprinkle with chives before eating.
10.
Pickled cabbage fish is ready
