Homemade sauerkraut fish, a recipe you'll never get tired of, even beginners can try.

All ingredients are prepared and processed.

Homemade kimchi, pickled vegetables, golden sour soup, marinated fish head and fish meat

Marinate the fish bones: Mix salt, cooking oil, onion, one egg white, and a suitable amount of starch and marinate. The process is the same as marinating the fish meat.

Added a little bit of garlic

Add oil to the pan and a little salt to prevent sticking.

Pan-fry over low heat on both sides.

The color of our homemade kimchi is amazing!

Pickled cabbage, and small red chilies and pickled peppers

In a separate pan, heat oil and add garlic and chili peppers.

Stir-fried pickled cabbage

Stir-frying makes it easier for the flavors to penetrate.

Stir-fry for a while, just enough to prevent burning.

Pan-fry the fish in another pan until golden brown, then flip it over.

Fry until golden brown on both sides.

Add the stir-fried pickled cabbage

Add hot water immediately, just enough to speed up the process. Remember, it must be hot water! Do not add more water later!

I added kimchi, but I didn't add onions; they were used as an ingredient in other dishes.

Add the golden acid juice and simmer over low heat until it boils.

My family prefers a lighter taste, and this has a sauerkraut/pickled cabbage flavor, so there's no need to add extra salt or other ingredients. This step is optional!

Add the marinated fish fillets over low heat. Once all the fillets are added, cook over medium heat until the fish fillets are cooked through, which should take about 1-2 minutes.

You can add chopped green onions and garlic cloves and sauté them in hot oil... Today's meal is light, so I won't add anything extra.

Attached is a picture of the sauerkraut fish I made last Thursday—I used Qingjiang fish!

It's time to cook and eat!