Name: Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 strip carp; 200g Sauerkraut; 50g Vermicelli; Some Green onion ginger garlic; Some pepper; Some oil; 10g salt; 5g Oyster sauce; 5g Soy sauce; 3g Cooking Wine

Pickled Fish

by Minger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

If it’s cold, start with a soup, soup, and water. This season is a season that is easy to get angry and dry in autumn. Eating less meat and more fish is a good choice. What I shared with you today is a pickled cabbage fish. A few days ago, I bought a relatively large carp, but I didn’t finish the meal, and half of the fish was left. Today, I used it with fresh pickled cabbage to make a pot. Pickled cabbage fish soup, the taste is sour and delicious, it tastes so beautiful!

Pickled Fish

1. I used half of the fish from the tail of the carp. The carp was cleaned and chopped into chunks, then fried in a pot.

2. The whole body is browned by frying the pieces of fish, and the oil is poured out, leaving only the pieces of fish. Add onion, ginger, garlic, pepper, star anise, bay leaves, cinnamon, angelica, dried chili, pour in some water and cook, remember to add some cooking wine to remove the smell.

3. Bring to a boil, add the sliced sauerkraut, if you feel that it is not sour, you can add some pickled sauerkraut juice.

4. After simmering for five or six minutes, add salt, soy sauce, and oyster sauce to taste.

5. Finally, put in the noodles soaked in advance and continue to simmer for three or four minutes before they are ready to serve.

Tips:
Minger concludes: 1 If you want freshwater fish to have no muddy smell, you must first deep-fry it. Deep-frying can not only remove fishy, but also make the fish taste good.

2 If only sauerkraut is not sour enough, you can add some leftover juice from pickled sauerkraut.

3 Sauerkraut fish and vermicelli go well, you can put some vermicelli.