Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece carp; 1 package Sauerkraut; 1 shallot; Some White sesame; Some Egg white; 5 slices ginger; 4 cloves garlic; Some salt; 10 Dried red chili; 20 capsules pepper; 3 teaspoons starch; 2 tbsp Vegetable oil; Some water

by Little emotional tribe patriarch

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Pickled cabbage fish is made from fresh fish and pickled green vegetables. It is so named because pickled green vegetables taste sour. In Sichuan folk, pickled sauerkraut with green vegetables in early winter, store in a large altar, take it as you use it, and eat it until the next summer. Sauerkraut combined with chicken, duck, fish, and meat are often used to make soups, which are sour and refreshing, and relieve heat and greasiness.

Pickled Fish

1. Wash the fish by laparotomy, cut into slices and place in a container, add an appropriate amount of egg white and starch, mix well, and let stand for 10 minutes.

2. Cut the green onion, ginger and garlic for later use, wash and slice the sauerkraut.

3. Put edible oil in the pot. When the oil is hot, add green onions, dried red peppers, and sauerkraut, stir fry until the fragrance overflows, add about 1 kg of water to boil.