How to make pickled fish

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  1. One piece of grass carp, clean it and cut it into three pieces from the tail: one piece of fish bone and two pieces of fish meat.

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  2. Cut off the fish head and chop the fish bones into pieces.

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  3. Cut the fish meat into thin slices with an oblique blade from the tail.

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  4. Add appropriate amount of cooking wine, salt, pepper, and an egg white to the fish fillets, and marinate 30 minutes.
  (You can cook the fish soup mentioned below during the marinating process of fish fillets)

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  5. Cut the sauerkraut into sections.If you like it extra spicy, you can open the pickled peppers.

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  6. Mince green and red peppers, cut dry red peppers into small sections, slice onions, ginger, garlic, and peppercorns spare.

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  7. Heat oil in a pot, sauté onions, ginger and garlic slices, add fish heads and bones, and fry Until golden brown on both sides.

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  8. Pour in plenty of water, simmer over low heat for 30 minutes, then remove.

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  9. Heat oil in a pan, add onions, ginger, garlic, dried red peppers, and pickled peppers and stir-fry fragrant.

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  10. Add sauerkraut and stir-fry.

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  11. Pour in the previously cooked fish soup, add appropriate amount of salt, chicken essence to taste, and cook for about 15 minute.

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  12. Remove the solid objects in the soup, leaving the sour soup base, and add the fish fillets, one by one put into a.

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  13. Use a spatula to carefully push open and cook for two minutes until the fish fillets turn white and mature.

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  14.Pour the cooked fish fillets and fish soup into the container, sprinkle with green pepper and red pepper At the end, heat the oil again, sauté the peppercorns until fragrant, and pour the peppercorn oil over the peppercorns.

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  15. Add coriander, and a plate of spicy and sour pickled fish is ready!