How to make pickled fish

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  1.Prepare fresh ingredients

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  2.Scrape the fish scales and remove the internal organs and gills, cut from the tail of the grass carp, cut upward from the backbone of the grass carp to the head, divide it into two halves, repeat the above steps with the other half, and cut off the head



3.Cut the fish into slices, add a spoonful of salt and an appropriate amount of beer, and wash it until there is sticky liquid and fish it out;
Add another spoonful of salt, a little pepper, and 20 grams of beer, and stir counterclockwise until absorbed;
Add another egg white and stir evenly, and finally add 5 grams of potato starch, stir evenly, and marinate for 10 minutes.

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  4.Cut the sauerkraut, scallions, shallots, and dried chilies into small sections, and prepare the coriander

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  5. Blanch the sauerkraut and put it in the pot until the water is dry.Dish it out and set aside.Pour in oil.Heat the oil in the pot.Add green onions, garlic and dried chilies, stir-fry until fragrant, then add sauerkraut and stir-fry

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  6.Hot water Remove the pot, bring to a boil over high heat, then turn to medium heat and simmer for three minutes.Add 2 grams of salt, 1 gram of sugar and a little pepper.Finally, add a little white vinegar.Slide the marinated fish fillets into the pot for 20 seconds and turn off the heat.Sprinkle with chopped green onion and coriander

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  7. I ate all 3 kilograms of fish in one meal, and I couldn’t satisfy my appetite.The fish meat was white.Delicate, it is very honorable to entertain guests during the Spring Festival~