How to make pickled fish

This is a delicious dish that can be served to guests. Pickled fish with thousands of threads is very nutritious and has the effects of strengthening the spleen and stomach, clearing away heat and detoxifying, and can help the body eliminate toxins. There are not many restrictions when making pickled fish with thousands of threads. If you can put it in the refrigerator for a few hours and then take it out, the taste will be better. It is recommended that you make this dish in the summer, which can help reduce summer heat.

1. Remove the head and tail of the fish, wash it with rice water, add salt and marinate for ten minutes.

2. Prepare the seasoning.

3. Cut the tofu skin into shreds and set aside.

4. Pour oil into the pan, heat it to 80%, add sour radish, ginger and garlic and stir-fry until fragrant, then add green peppercorns.

5. When the ginger and garlic are slightly yellow, add boiling water and oyster sauce. When the soup has been boiling for five minutes, add the fish fillets, water and starch, mix well and put it into the pot.

6. Cook the fish until it becomes white, add shredded tofu skin, add salt and chicken essence to season and serve.

Nowadays, many foods have pesticide residues, and restaurant staff may not remove them completely. The method of making Qiansiwanlu Pickled Fish is simple, and you can clean it thoroughly if you make it yourself.