Pickled Fish (light But Not Spicy)
1.
Preparation materials: one piece of black fish, one piece of sauerkraut, green onion, ginger, garlic, pepper, coriander, sauerkraut
2.
Decompose the black fish, remove the head, slice the fish with a diagonal knife, start slicing from the tail up, and cut the bones into pieces
3.
Add cooking wine, 1 tablespoon of cornstarch to the fish fillets, mix well with a little salt and set aside
4.
Put 1 tablespoon of peanut oil in the pot, heat up, add the pepper, green onion, ginger and garlic until fragrant
5.
Add the chopped sauerkraut and stir fry for 2 minutes
6.
Add a little sugar, a teaspoon of salt, add boiling water and bring to a boil
7.
Add fish bones, fish heads and a spoon of cooking wine, cover the pot and cook for 5 minutes, add a little chicken essence
8.
Pick up the sauerkraut and fish bones and put them in a bowl, leaving the soup in the pot
9.
After the broth is boiled, put in the fish fillets, gently push twice with a spatula to disperse the fish fillets, and the color of the fish fillets will turn white.
10.
Pour the fish fillets into the bowl with the soup
11.
Sprinkle the fish fillets with cumin powder, sesame seeds, coriander, drizzle some sesame oil, set up a separate pot, put 2 tablespoons of oil in the pot, after the oil is boiled, pour it on top of the sauerkraut fish. It's ready to serve!
Tips:
After the fish fillet is put in the pot, the color turns white and immediately pick it up. The time should not be long, otherwise the fish will become old. If you don’t know how to remove fish bones, you can ask the fish boss to help you remove the fish at the place where the fish is sold. When cutting the fish fillets, start from the tail of the fish.
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