Pickled Fish
by Cooking for baby
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Fresh fish (the carp I use) are divided into different stages.
2. Fillet the fish into pieces.
3. After adding salt, chicken essence, cooking wine, and white sugar to taste, add egg liquid and mashed flour.
4. Soak sauerkraut in water and cut into inch pieces
5. Put a pot on the fire, add a little base oil, add the green onions when the oil is 50% warm, and fry the ginger slices for a fragrance.
6. Add the fish head and fish bones and stir-fry, add an appropriate amount of water, and bring to a boil to make fish soup and put it in a container for later use.
7. Put the pot on the fire, add an appropriate amount of oil, add the marinated fish fillets to loosen up to 30% of the oil temperature, and remove the oil to drain.
8. Heat the wok, add a little base oil, add the chopped green onion, ginger, garlic and Pixian bean paste and stir fry to create a fragrant flavor.
9. Add the sauerkraut and fry it thoroughly.
10. Add the fish soup to a boil, add salt, chicken essence, and sugar to set the flavor. (Salt as appropriate, sauerkraut and bean paste have salt).
11. Add the fish fillets to a boil and put them in a basin.
12. In another pot, add a little oil, add dried chili (the dried chili can be soaked in water in advance, it is not easy to paste), and the Sichuan peppercorns are fragrant.
13. Just pour it on the dish.
14. Finished picture
15. Finished picture
16. Finished picture
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