Pickled Fish

Pickled Fish

1. A slice of grass carp, and the fish bone and fish head into pieces (you can ask the master to help slice it at the vegetable market)

2. Use tap water to wash away the blood on the fillets

3. Prepare sauerkraut fish pack

4. I use a bridge card, there are 4 packs in it

5. First mix the fish fillets with the fish bones and fish heads with marinade ingredients, and marinate for 5 minutes

6. Heat oil in the pan, I don’t like too much oil, so I put a little

7. Pour the sauerkraut buns and stir fry

8. Pour the liquid seasoning after sautéing

9. Pour in the powder seasoning

10. And 1500ml water

11. Put the three things in the pot at the same time, mix well, cover the pot and wait for the water to boil

12. After the water boils, add the fish head and fish bones and cook for 3 minutes

13. Pour the fish fillets

14. After the fish fillets are cooked, they can be out of the pot

15. Loading

16. A large plate full is bigger and more hygienic than the restaurant outside

Tips:

Try to choose about 2 catties of grass carp. The meat is tender, but there are more spines. Be careful when eating. If you feel that you are not full enough, you can add the fish fillets and then order the noodles and cook them together in the soup. (The noodles are easy to rise, it is recommended to fish out after cooking)