Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; 1 package Sauerkraut; 4 Dried chili; 15 pepper; 1 teaspoon salt; 1 small piece ginger; 1 tbsp Cooking Wine; 1 tbsp Pixian Doubanjiang; 2 tbsp Vegetable oil

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I wanted to eat fish, and I bought a big carp, but I guess the family’s fighting power can’t be eaten at a time. Cooked fish is the most difficult to put, and it is particularly unpalatable when it is put, so I chose the simpler fish Eat it, divide it into fish head, fish body and fish tail, fish head stew, fish body for cooking, fish tail meat is the freshest meat and can be braised in brown sauce, haha mother is no longer afraid of me wasting! Today, let’s talk about the pickled fish made from the body of the fish. Next time we will slowly decompose it. I forgot that you must remember to remind me!

Ingredients

1 piece Carp
1 package Sauerkraut
4 Dried Chili
15 Pepper
1 teaspoon Salt
1 small piece Ginger
1 tbsp Cooking Wine
1 tbsp Pixian Doubanjiang
2 tbsp Vegetable Oil

Pickled Fish

1. Let’s talk about the fillets first. Remove the black film from the belly of the carp, split the back in half, don’t cut off the belly, and cut off the big spines