The Secret of The Practice of Pickled Fish

Name: The Secret of The Practice of Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A grass carp; 20g Dried pepper segment; 40g ginger; 3g salt; 50g parsley; 200g Sauerkraut; 20g pepper; 20g White vinegar

by Ma Tianru's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Teach you how to make sauerkraut fish, add water to the cut fish fillets and marinate the fish fillets for 20 minutes. After 20 minutes, rinse with the acid to wash away the salt, control the water and drain, prepare the general, the salt will taste at the bottom, and smoothly Stir in one direction to make it viscous, add ginger and water to remove fishy and smooth, add egg whites and continue to stir, chopped green onion, ginger, dried pepper segments, millet pepper, parsley, garnish, fish bones, rinse with cold water, heat the pot into oil , Scallion, ginger, garlic, dried pepper, pickled cabbage fragrant, remove the fish bones from the pan, add oil and fry the fish bones under the water, boil the soup white, add the side dishes, salt chicken powder and pepper powder to season, remove the side dishes fish bones , Place the bottom of the plate, cook the fish fillets under a low heat and pour out white vinegar. Put the pepper, green onion, minced garlic, dried pepper, red oil, and pour the hot oil into the pan.

Ingredients

The Secret of The Practice of Pickled Fish

1. Add water to the cut fish fillets and marinate the fish fillets for 20 minutes

The Secret of The Practice of Pickled Fish recipe

2. After 20 minutes, rinse with acid to remove the salt, control the water and drain

3. After 20 minutes, flush with the acid to remove the salt

4. Prepare admiral, add salt to the bottom taste, stir in one direction to make it sticky, add ginger

5. Put pepper, green onion, minced garlic, dried pepper, red oil, and pour hot oil out of the pot.

Tips:
Teach you how to make sauerkraut fish, add water to the cut fish fillets and marinate the fish fillets for 20 minutes. After 20 minutes, rinse with the acid to wash away the salt, control the water and drain, prepare the general, the salt will taste at the bottom, smoothly Stir in one direction to make it viscous, add ginger and water to remove fishy and smooth, add egg whites and continue to stir, chopped green onion, ginger, dried pepper segments, millet pepper, parsley, garnish, fish bones, rinse with cold water, heat the pot into oil , Scallion, ginger, garlic, dried pepper, pickled cabbage fragrant, remove the fish bones from the pan, add oil and fry the fish bones under the water, boil the soup white, add the side dishes, salt chicken powder and pepper powder to season, remove the side dishes fish bones , Place the bottom of the plate, cook the fish fillets under a low heat and pour out white vinegar. Put the pepper, green onion, minced garlic, dried pepper, red oil, and pour the hot oil into the pan.