Private House Pickled Fish

Name: Private House Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Black fish; 300g pickle; 15g starch; 300ml Shimizu; 15g Sesame pepper; 5g salt; 10g pepper; 20ml Cooking Wine; Some oil; 15g Green onion ginger; 30g chili sauce

by Baby love big bear

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Pickled fish, I think many friends who like to eat fish will love it. Boiled fish, pickled fish, oh, I really can’t resist the temptation. Today I bought fresh fish and kimchi to make a private pickled fish, and share it with you . I went to the market to buy fresh black fish, and asked the boss to fill up the fish fillets and pack the fish bones to take home. The kimchi is packaged kimchi bought from the supermarket. My mother always said that kimchi is not good for the health. I think everything is appropriate, and kimchi also has its nutritional value, because it mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid rather than the penetration of salt to inhibit spoilage microorganisms. Moreover, kimchi uses low-concentration brine or a small amount of salt to pickle fresh and tender vegetables, and then ferment with lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it can be To achieve the purpose of long-term storage. Black fish is delicious and has high nutritional value. The fish seller said that this fish is very fierce and has an amazing food intake. What is even more surprising is that it can live in an anhydrous environment for 3 days without knowing it. It’s a bit too much to say, here is the recipe.

Private House Pickled Fish

1. Clean the black fish into slices, rinse with water, and set aside.

2. Rinse the remaining fish bones with water to remove the blood and set aside.

3. The black fish fillet tastes good with starch, cooking wine, and pepper powder.

4. Cut the kimchi into evenly-sized pieces with scissors.

5. Wash the cut kimchi with water and dry it for later use.

6. Heat the oil in a hot pan, sauté the green onion and ginger until fragrant

7. Stir the kimchi in the pan, add the chili sauce, and stir-fry evenly.

8. Pour an appropriate amount of water into the pot, and lower the fish bones into the pot. After the high heat is boiled, turn to low heat and cook for 5 minutes.

9. In another pot, boil water.

10. Boil the fish fillets and remove them for later use.

11. Put red pepper, Chinese pepper, and sesame pepper in the pot of pickled fish.

12. Put the fish fillets in the basin shown above.

13. Heat up the pot and pour in an appropriate amount of oil. After the oil is heated, pour it into the basin containing the fish fillets.

14. Splash the oil on the fish fillets and you will hear the sound of sizzling, and the aroma of chili and fish will be tangy.

15. Pour the cooked kimchi pot into the pot containing the fish fillets.

16. The delicious sauerkraut fish is ready to be cooked.

Tips:
1. Don't blanch the fish fillets for too long, because the fish is tender and delicious.
2. I use black fish, you can choose the fish species according to your preference.