fish with Chinese sauerkraut

Recipe Recommendations

• black fish art. 1
• sauerkraut appropriate amount
• pickled pepper appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• onion appropriate amount
• starch appropriate amount
• egg white in 1
• cooking wine appropriate amount
• pepper appropriate amount
• salt appropriate amount
• pepper appropriate amount

• hot and sour
• cook
• half an hour
• simple

Steps for fish with Chinese sauerkraut

1

Preparation ingredients: 1 black fish, pickled cabbage, pickled pepper, ginger, garlic, green onion, etc.

2

Wash the killed fish, chop off the fins, and cut off the fish head. Close to the fish bones and press the slices under the fish body.

3

Slice the fish skin side down and obliquely into a fish fillet about 0.5 cm thick. Stir well with cooking wine, starch, 1 egg white and appropriate amount of salt, and marinate for 15 minutes.

4

Chop the fish bones into long pieces, and cut the fish head in half. Grip well with cooking wine and appropriate amount of salt, and marinate for 15 minutes.

5

Divide the ginger, garlic and onions into two portions, slice one portion and dice the other portion. Cut pickled peppers in two pieces.

6

Heat the oil in the pan, add the ginger, garlic, onion slices, and pickled peppers and saute until fragrant.

7

Add sauerkraut and stir fry until fragrant.

8

Add clear stock or water to bring to a boil. You can put more water in.

9

Put the fish head and fish bones on low heat and cook for 10 minutes to bring out the delicious flavor.

10

Remove the fish head and fish bones, reduce the heat, put the fish slices one by one into the pan, and bring to a boil over high heat.

11

Boil the fish slices to change color and are cooked. Remove and place in a basin, and sprinkle with chopped green onions, ginger and garlic.

12

Wash the pan, add vegetable oil and sesame oil to heat, and pour on the fish slices. Sprinkle some coriander if you have it.

Recipe Categories