Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1kg fish; A bag Sauerkraut Fish Seasoning; 3 pcs shallot

by Chengdu Yingpeng Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

According to reports, the fisherman in Jiangjin sells the big fish he caught, and often exchanges the leftover small fish with the farmers on the riverside for sauerkraut. The fisherman cooks the sauerkraut and fresh fish in a pot. The soup tastes delicious, so some small shops make it easy. Transplant it to serve diners traveling from south to north. "

Ingredients

Pickled Fish

1. 1. Add marinated fish buns and a little cooking wine to the cleaned fish fillets, grab evenly until sticky, and marinate for 10 minutes.

2. 2. Add half of the pot of water to the pot, boil and scoop it into the pot.

3. 3. Cook a small half bowl of cooking oil (about 50 grams), add fish head and fish tail and fry until broken, then add sauerkraut buns and continue to fry until fragrant.

4. 4. Mix with boiling water about 1.5 kg (need to submerge sauerkraut), cook for 5 minutes

5. 5. Put the fish bones and sauerkraut into a bowl, and cook the fish fillets in the remaining soup

6. 6. Add the fish soup to the seasoning bag and boil it over high heat, quickly put the fish fillets in the pot and cook until it turns white, and pour it on the fish bones.