I learned pickled fish a long time ago, and I usually cook it at home. Today, I will share with you the making method of pickled fish. Making pickled fish is generally divided into four steps: 1. Processing fish fillets and fish bones. Second, fry the fish bones and sauerkraut together. 3. After the fish bones and sauerkraut are boiled in the pot, add the fish skin and cook. 4. Take the pot and put it on the plate, add some chopped green onion, pepper and pepper, pour a spoonful of hot oil and fry it for fragrance, and finish the production. Please see the video explanation and step operation below for details.

Pickled fish making video:

Chinese sauerkraut fish graphic steps:

Main ingredients: one grass carp (about 3 kg) and pickled cabbage 1 bag (150g). Sauerkraut is packaged in the supermarket.

Accessories: 5g of soy sauce, 20g of edible vinegar, 0g of white pepper 1 0g, 5g of onion10g, 5g of cooking wine, 50g of egg white1piece, 50g of starch, 5g of pepper, 0g of millet pepper10g of ginger.

Step operation:

One: Fish scales, internal organs, gills, washing, and then cut off the meat on both sides from the tail and along the spine with a knife.

Two: use a knife to cut off the big thorns on the fish.

Three: Slice the fish with a knife obliquely and horizontally.

Four: Fish head, fish bones chopped into pieces.

Five: Put the fish fillets in a bowl, put in: 5g of soy sauce, 5g of cooking wine, 50g of egg white 1 piece, and 50g of starch, mix and marinate together for 10 minutes.

Six: Add cooking oil into the pot, add ginger and stir-fry the fragrance.

Seven: Then put the fish bones and the cut sauerkraut into the pot and stir-fry until fragrant.

Eight: Sauté ed sauerkraut and fish bones, add water and cook until boiling.

Nine: After the water in the pot boils, add the marinated fish fillets, simmer until the fish fillets are cooked, and then add vinegar and pepper.

Ten: After the fillets are cooked, turn off the fire and put them on the plate. Add the onion, pepper and millet pepper.

Eleven: Put a tablespoon of cooking oil in the pot, cook until the oil temperature is 50% hot, then pour the hot oil in the bowl to stimulate the fragrance of pepper, millet and onion. Of course, you can do without pouring the hot oil, and you can do it according to your own taste.

The fish with Chinese sauerkraut is finished here and can be eaten.

Key points: eat fish and be careful of fishbone! In addition, the soup will taste a little greasy after the hot oil is finally poured in, so don't pour hot oil if you want to eat lightly.

There is another important point, because sauerkraut is salty, so don't put salt in the whole process!