Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Ingredients
Grass carp ( 1 ) | Sauerkraut ( 1 pack ) |
Oil and salt (appropriate amount) | Cooking wine ( appropriate amount ) |
Cornstarch ( 1 spoon ) | Panthoxylum bungeanum (appropriate amount) |
Green onions (appropriate amount) | Shredded ginger ( appropriate amount ) |
Spicy millet ( 3 pieces ) | Cilantro ( 1 root ) |
How to make pickled fish
1.I divided the grass carp I bought into two portions, one to make steamed fish and the other to make pickled fish
2.Remove the fish bones and slice the meat, which should be thin and moderate in size
4. Prepare the ingredients, heat oil in a cold pan and add Sichuan peppercorns.After the flavor is gone, take it out and add the peppers and green onions.Stir-fry until fragrant and add the sauerkraut.Stir-fry for 2 minutes and then add appropriate amount of water.
5.Saute chili and green onion
6. After the water boils for 1 minute, add the fish fillets, and boil for another 3 minutes before serving.Garnish with a few coriander leaves.
3. Marinate after sliced, cornstarch + cooking wine + vinegar (only for fish bones)
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