Introduction: pickled fish is a classic Sichuan dish, mainly made of grass carp with pickled vegetables, the overall taste is sour, spicy and fresh, and delicious for dinner. A lot of Sichuan restaurants and home cooking restaurants have pickled fish, good pickled fish, eat fresh and fragrant without fishy flavor, tender and smooth, but a lot of people make their own pickled fish at home, it is always not so delicious. Today we teach you how to make pickled fish at home, and how to make pickled fish more delicious without fishy flavor.

make pickled fish first to prepare a fish, kimchi, ginger, garlic, scallions, egg white, pepper, cooking wine, pepper and other seasonings. Sauerkraut is usually made with grass carp, after buying fish in the supermarket, let the boss help kill and clean, take the fish home and clean it again, and then use a knife to slice into fish fillets, put the fish fillets in a large bowl, add cooking wine and edible salt, and then add an egg white, mix well, so that each piece of fish are wrapped in egg white, and then the fish fillets with chopsticks stirred apart, put aside for spare time.

Put a small amount of cooking oil in the pan, when the oil is hot, add onion, ginger, garlic and pepper grains burst incense, stir fry the flavor and then put the pickles into the pan and stir fry, and then add a small amount of water or broth, boil over high heat and then add cooking wine, salt, etc. for seasoning. Then put the fish slices one by one into the pot, in the next slices of fish to prevent the slices from sticking, all the slices of fish into the pot after cooking for about 5 minutes can be loaded into the pot.

and then pepper grains, scallions and garlic on the fish, the pot into a small amount of cooking oil, hot splash in the fish, pickled fish is so finished. This home version of the pickled fish production is still very convenient, but in the production of the time need to pay attention to the fish, cut into slices must be wrapped evenly with egg whites, so as to make the fish taste more tender. When cleaning the fish, be sure to pay attention to the fish belly inside the layer of black film rinse clean, because most of the fish fishy flavor is due to that black film.