Authentic Pickled Fish

Ingredients ?

Grass carp (I like clear river fish or black fish. Less thorns) 1 fish

Sauerkraut 100g

Pepper 1 tablespoon

Sesame oil moderate

Chicken essence moderate

Maintaining wine 1 tablespoon

Pepper 1 teaspoon

Scallion 3

White sesame seeds moderate

Ginger 1 small piece

Starch 1 tablespoon

Egg 1

Dried chili pepper 5 pcs

Authentic Pickled Fish ?

Prepare a grass carp, wash clean, remove internal organs, fish belly on both sides of the black spot bruise, and then cut off the head of the fish, peel the skin, peel the skin of the fish is particularly simple, hooked into the fish skin with your fingers, and vigorously tear, a whole fish skin will be torn down.

The bones of the fish, the meat of the fish cut in half, first from the backbone of the fish cut in half, with a kitchen knife carefully cut along the fish bone, the fish meat and fish bones will be naturally separated.

Cut the fish meat into diagonal slices, and cut the knife diagonally into the fish meat. Chop the fish bones into small pieces. Cut the fish head in half and chop the skin into small slices. (Slice the fish as thinly as possible).

Put the egg white of one egg (yolk not), 1 tablespoon of cornstarch, ? teaspoon of white pepper, a trace of salt, 1 tablespoon of cooking wine, and then mix well, marinate for twenty to thirty minutes.

Wash the sauerkraut, then cut into small pieces and set aside.

Pour the peppercorns into the pot and stir-fry over low heat until fragrant.

Cool the peppercorns, crush them vigorously with a kitchen knife, cut the dried chili pepper into small pieces, cut the green onion into scallions, and slice the ginger into julienne strips.

Oil in a pan, add fish oil, slightly fry until golden, then put the fish skin, fish bones, stir fry together.

After the fish skin, fish bones and fish head are fried, put in the sauerkraut section and continue to stir-fry.

Sauerkraut, fish head stir-fry two or three minutes, pour 2 bowls of boiling water, and then sprinkle ginger, dried chili pepper segments, a little white onion, high heat boil soup, cover the pot, cook for ten minutes.

The fish head, fish bones, fish slices, the soup boiled into a milky white, pour into the fish slices, (a small amount of quickly into the fish) into the fish slices, can not go to spatula fish slices, and then cook two or three minutes over high heat, turn off the fire, into the chicken flavor, sprinkle into the peppercorns crushed, the right amount of white pepper (white pepper, how much, depending on personal preferences) from the pot.

After the fish fillets are loaded into the container, sprinkle some cooked sesame seeds, chopped green onion, and a few drops of sesame sesame sesame oil, and you can enjoy it.

The authentic pickled fish is finished on the table.

Tips

1, good material to do a good job, the fish should be fresh, it is best to choose grass carp, black carp, catfish, this kind of meat thick thorns less. Sauerkraut also need to buy good, otherwise there is a strange flavor. Good sauerkraut should also be blanched to remove the astringent flavor of pickles. It will be more crisp.