How to make boneless pickled fish
Main material: Longli fish fillet
Ingredients: Laotan pickled cabbage, pickled peppers, pickled ginger, pickled carrots, vermicelli
Method:
1. Take out the Longli fish fillet and place it at room temperature to defrost naturally. Rinse it well, dry it, and cut it into two pieces in the middle.
2. Cut the fish fillets diagonally at a 45-degree angle, one knife after another, to form butterfly fish fillets.
3. Put the fish fillets into a bowl, add appropriate amount of pepper and a little salt, mix well and marinate for 20 minutes.
4. Cut the sauerkraut into small sections, cut the pickled peppers diagonally into sections, slice the pickled ginger, pick up some pickled carrots, soak the sweet potato vermicelli until soft, and set aside a bowl of stock.
5. Add a little more oil to the wok. When the oil is hot, add all kinds of Laotan kimchi and stir-fry until fragrant. Add stock and water, cover and cook for a while. Add sweet potato vermicelli and cook for a while.
6. Add fish fillets, cover, and boil for about 3 minutes.
Tips:
1. The meat of Longli fish fillet is smooth and tender, so there is no need to use starch and egg white for sizing.
2. If there is no broth, just add some kimchi water.
3. Sauerkraut and other pickles are inherently salty, so there is no need to add salt to this dish.
4. The vermicelli can easily absorb the soup, so add enough soup. After the vermicelli is cooked, it is best to scoop it out before adding the fish fillets.