Pickled fish home version. How to

Being busy with work and having difficulty in cooking are the main reasons why many people choose to eat in restaurants. In fact, although cooking takes a little time, doing it yourself can better maintain your health and is worth it. Homemade Pickled Fish. The method is very easy, and people who have no talent for cooking can also master it through simple learning.

1. Cut the sauerkraut into sections. Cut the root with an oblique knife. Remove large bones from the fish and slice the fish meat. Since grass carp has tender meat, the slices need to be thicker. Otherwise, it will easily fall apart when put into the pot.

2. Add a little water to the fish fillets. Add salt and stir in one direction to make the fish fillets firm, add a little cornstarch and stir in one direction.

3. Pour oil into the pan, add ginger slices, stir-fry the fish bones, add them into the pan and stir-fry for a few times, then add the sauerkraut and stir-fry. This order does not necessarily have to be like this. It depends on your personal preference and you can do whatever is convenient for you. Stir-fry for a few times, then add water and broth if necessary. You can choose the seasoning, such as white vinegar or salt, by yourself. There is no standard for this.

4. Use a colander to drain the sauerkraut and remove the fish bones to place at the bottom.

5. Put the fish fillets into the pot. Boil for about a minute and remove the fish fillets. Don't cook it for too long, otherwise the fish fillets will fall apart and taste bad.

6. Pour the fish fillet soup into the container. As for the shape, it depends on your personal character.

7. In the last step, add oil to the pan. If you don’t like greasy food, put less oil. Heat the oil to five levels, add dried chilies and scallions, stir-fry until fragrant and immediately pour the mixture on top. That's it!

8. This is how we do it in our hometown. Which one do you think is delicious? Like that?

Pickled fish home version. The method is simple to operate. Whether you cook often or not, this dish can be made very well, as long as you don’t add too much salt.