How to make delicious pickled fish?

Pickled fish is a common home-cooked food, but how can you make it more nutritious and delicious, and avoid the problem of fishy smell? You can do it by following the methods introduced below and enjoy healthy food at any time.

1. A fresh grass carp, slaughtered and cleaned

2. Remove the fish head, bones, and fish meat from both sides; slice the fish head in the middle; chop the fish bones into small pieces

3. Cut the fish meat into thin slices along the tail.

4. Prepare scallions, garlic, pickled peppers, pickled ginger, wild peppers and a small amount of Sichuan peppercorns as shown.

5. Cut Sichuan pickled cabbage slices into small pieces

6. Wash and cut the enoki mushrooms into two pieces

7. Add cooking wine, pepper, a small amount of salt, egg white and a little water starch to the sliced ​​fish, mix well, and marinate for 5 to 10 minutes. The fish head and fish bones can also be slightly marinated with cooking wine and pepper to remove the fishy smell.

8. Heat the pan with oil, sauté onions and garlic, add pickled pepper, pickled ginger and wild pepper and stir-fry until fragrant

9. Add the sauerkraut and stir-fry for 7-8 minutes, add broth or water (you can also add soup concentrate, but pay attention to the saltiness) and a little sugar to enhance the flavor, and bring to a boil.

10. Add fish head and fish bones and cook for 10-15 minutes

11. Use a colander to scoop out the fish bones and pickled cabbage into a large bowl.

12. Add enoki mushrooms to the soup and cook for 2 minutes. Then scoop them out and put them on the sauerkraut.

13. Turn to low heat and taste the soup. If it is not sour enough, add a small amount of vinegar, cooking wine and pepper to season it. Then shake the marinated fish fillets and put them into the soup without stirring too much to avoid breaking the fish meat.

14. Turn on medium heat, and when the fish fillets turn white and the soup boils slightly, pour the soup and fish fillets carefully onto the sauerkraut.

15. Heat up some oil in another pan, add some Sichuan peppercorns and 1 tablespoon of pickled peppers, stir-fry until fragrant and red oil comes out, then pour over the sauerkraut fish while it’s still hot.