When it comes to pickled fish, we should not be unfamiliar with it, it is now a famous dish in the gourmet dining. Sauerkraut is a classic Sichuan cuisine, its flavor is spicy and sour, can increase appetite Oh. I think that no matter what the dish is, no matter whether it is authentic or not, as long as the flavor is delicious is the most successful delicious food. There are several kinds of fish that can be used for reference to make pickled fish, such as grass carp, black carp, carp, many people will choose grass carp, because grass carp is the most commonly used fish in the traditional pickled fish.

Of course everyone's taste is different, so it varies from person to person. Of course, blackfish is also very tasty to make, because blackfish meat tastes tender, less thorns, the firmness of the meat is very good, will not be like grass carp meat easily broken. I'll go with blackfish. I asked the chef at a friend's restaurant for the recipe and tried it at home with great success, and my family raved about it! Why is it that so many people make this dish at home and it just doesn't taste like it does in a restaurant? What kind of mystery is hidden here?

Ingredients; blackfish, green onions, garlic, ginger, pepper, chili, millet chili, sauerkraut, cooking wine, eggs, starch. We first wash the blackfish, fish meat sliced into thin slices (the thinner the better look at their own handiwork) into the basin, add egg white, moderate amount of cooking wine, starch with a hand grip, marinate for a while about 10 minutes or so. Pickles rinsed once changed the knife, bowl standby, garlic peeled, chopped standby.

Start a pot of boiling oil, the sauerkraut, green onions, ginger, garlic, millet pepper into the pot to stir fry the flavor. Add the right amount of water, put the fish head and fish bones in, (water should be submerged fish head fish bones) large fire boil, in the change to small fire cook to about 5 minutes, cooking will be floating foam with a spoon to beat away. Cooked after the fish bones and sauerkraut out, the pot to stay in the soup, the sliced fish into the pot, with a spoon to gently break up the fish slices, do not be able to break oh.

Fish fillets, if sliced very thin, about 2-3 minutes to cook. Pour the cooked fish fillets and soup together into the pot containing sauerkraut and fish bones, put the prepared minced garlic, mace and chili on top. Heat oil in a separate pot, and when the oil is hot, pour it into the pot containing the fish, and then you will hear a wonderful sound and a pungent aroma, and this hot and sour, delicious and tasty sauerkraut fish is ready.

Thank you for your support, I will share with you and witness the joy of food!