This dish is a good appetizer. Usually I like to cook this dish at home, with meat to eat, soup to drink and a little wine. Isn't it cool?

The practice of pickled fish

Step by step

1

The grass fish is separated from the fish bones, and the fillets are cut into fillets.

Step by step

2

Add ginger, onion, cooking wine, a little salt and a little pepper noodles to the fish fillets, marinate for 15 minutes, and then add starch for sizing.

Step by step

three

Chop ginger, garlic and pepper, slice sauerkraut, soak ginger and red pepper in Kamikiri for later use.

Step by step

four

Heat oil in a pot, add prepared mountain pepper, ginger garlic, pickled cabbage, soaked ginger and red pepper, stir-fry until fragrant, and then add water.

Step by step

five

After boiling, change the fillets to low heat, and the fillets will be cooked in about 1 minute. & lt add salt to taste. Sauerkraut is very salty, or no need to add salt >

Step by step

six

Put a little chopped millet spicy on the finished dish and pour hot oil on it.

Finished product map of pickled fish

Cooking skills of pickled fish

skill

Mainly highlights the hot and sour taste and smoothness of fish fillets. Sour taste mainly lies in the choice of sauerkraut. If you like more acid, you can add white vinegar in moderation. The spicy taste mainly lies in the wild pepper fried with hot oil, and then the hot oil is poured on the finished millet. The treatment of fish fillets lies in pickling and deodorizing, washing with clear water, adding too much starch slurry and cooking fish fillets with low fire for too long.