Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 400g Sauerkraut; 1 piece egg; 50g Pickled peppers; 3g salt; 1g White pepper; 10g shallot; 3g ginger; 5 Millet pepper; 10 capsules Wild Sansho; 2 tablespoons Cooking Wine; 2g starch; Some Dried chili; 30 capsules pepper; Some oil

by Yellow mango

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

After eating sauerkraut fish for the first time, I have never forgotten the taste of it. It is sour and spicy, the taste is delicious, and the aftertaste is endless after a bite. This time I made a pot at home, and it is still delicious in my memory. My WeChat public account [Nuanfu Life], friends you like can follow~

Pickled Fish

1. After the fish is sliced, marinate in cooking wine, white pepper, salt, starch, and eggs for about 20 minutes

2. Pour oil in the pot and heat it, add sliced ginger and green onion to fragrant, add the chopped sauerkraut and pickled peppers (if you like to eat spicy, you can add some pickled wild peppers and millet peppers to fry them for a fragrance)

3. Pour in water or stock, and simmer for a few minutes to make the soup taste like sauerkraut, so that the fish is more delicious. Take out the sauerkraut and put it in a big bowl

4. Put the fish fillets in the pot, after they are cooked, put them out and put them in a large bowl of sauerkraut, sprinkle with green onion leaves, dried chilies, and Chinese pepper