There are many ways to cook fish, it can be spicy or light, braised or boiled. You can make sour and delicious pickled fish. If my answer is not detailed enough, you can follow Liu Tao Food and refer to my third pickled fish tutorial. There are more food tutorials in it. Everyone is welcome to learn different recipes. The cooking method has a different flavor, and the pickled fish is sour and appetizing, and it is not greasy when it is cooked. The weather is getting warmer, so it is perfect to have a pickled fish.

Use a sharp knife to slice the fish from the tail, making sure it sticks to the fish bone slices, then turn the slice over to the other side, leaving the middle fish bone cut into sections for later use. Cut the two fish slices into small pieces. It is best to make thin, well-sliced ??fish fillets, add egg white, starch, cooking wine, sugar, salt, and pepper and marinate for 15 minutes. The sauerkraut that you pickle yourself is safe to eat, and it tastes particularly good, sour and crispy. Everything bought outside will contain coloring matter, preservatives, etc., so I especially like to pickle some sauerkraut at home. This is the production method in our Chaoshan area.

Chop the whole green vegetables after frost, and then dry them in the sun for at least a week. Then, wash the sun-dried vegetables, dry the water, and finally Just soak it in the old kimchi water and it will be ready! We do this by insulating the mustard greens from the air. Finally, cover the pot and place it in a cool place for five to seven days. The sauerkraut produced in this way does not have any additives (but it should be eaten as soon as possible). It is naturally fermented and crispy and delicious.

Add sauerkraut and continue to stir-fry for a while. Pour in enough boiling water and an appropriate amount of salt and bring to a boil over high heat. Cook until the fish soup turns white. Take out all the ingredients in the soup and spread them on the bottom of the bowl. Chop the green vegetables. Now, dry the water in the sun, boil the water and let it cool, add salt, the salt is relatively salty, then put it in a jar, add wine, ginger, red pepper, rock sugar, and then put the dried vegetables into the jar. After filling, sprinkle a layer of salt, pour boiled water into the glass jar, cover the vegetables with water, cover it, do not open the lid during the pickling and fermentation process, it can be eaten after a week of pickling.