How to make the fragrant pickled fish

In our lives, many people have been harmed and affected by stomach problems, which is mainly caused by their unreasonable diet. If you want to protect gastrointestinal health, you should pay attention to diet. The method of making Piaoxiang Pickled Fish is particularly simple. People who want to cook by themselves but don’t know what to do may wish to try this dish.

1. Buy the belly part of the big Wan fish and ask the fishmonger to help you slice it (tell the fishmonger that you want to make pickled fish slices). Buy about twelve red pinky chili peppers. I buy small sauerkraut because I only like the leaves.

2. After buying it. Use egg white, not egg yolk, to wash the fish. Scrub for a few minutes, rinse the fish with water and wash off the egg white thoroughly. This will make the fish very slippery

3. Sauté the ginger slices over high heat until fragrant, then add the head, spine, coccyx and other parts of the Anhui fish. If there is only fish meat but no head or tail, you can just add five pieces of fish belly. Stir-fry for about a minute. Then add the washed and drained sauerkraut and stir-fry until the sauerkraut is well-seasoned, about two or three minutes. Add a small amount of Sichuan pepper powder, pepper powder, star anise powder and chicken powder, and stir-fry for ten seconds to avoid getting the bottom sticky. Add boiling water. Just cover the sauerkraut with boiling water. If there is not enough sauerkraut, you can do it yourself.

4. After boiling, add the fish slices one by one. Stir gently and continue to cook. Cook until the fish is cooked through and then turn off the heat. At this time, pour the whole pot into a large soup bowl. Then clean the pot. Place the chopped green onions and coriander on the surface of the fish in the soup bowl, then add a small amount of pepper on the green onions, and then add three spoons of chili sauce on the surface of the green onions, do not stir.

5. At this time, use a clean pot, add a small bowl of oil, put the chopped chili peppers into the pot and stir-fry, boil the hot chili oil, and pour it on the surface of the fish in the soup bowl. Blanch the green onions and cilantro chili sauce. Mission accomplished.

6. Let’s start.

A family gathers around the dinner table at dusk, eating the fragrant pickled fish they made themselves. They must feel very happy and joyful in their hearts. I would like to remind everyone that this dish must be cooked thoroughly, and a soft texture is more suitable for consumption.