How to make spicy and sour pickled fish

The key to making hot and sour pickled fish is to grasp the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to grasp the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve it on a plate and enjoy the delicious taste.

1. Marinate the fish with salt and white wine for half an hour. White wine is used to remove the fishy smell. You can add some

2. Add sugar

3. Dice kimchi and pickled peppers, add bean paste, and chop green onions.

4. Add peppercorns and a little soy sauce.

5. Prepare an appropriate amount of starch, add chicken essence to the starch, add water to make juice for later use. Chicken essence can also be added before serving.

6. Fry the fish in oil until golden brown and set aside

7. Starch is mixed with water and will settle after standing. Stir well before use

8. Just like this

9. Add oil to the pot, wait until the oil temperature rises, add kimchi, stir-fry until fragrant, add a small bowl of water

10. Put the fried fish into the pot and cook for five minutes to allow the fish to fully absorb the flavor. If the fish is salty enough, you don’t need to add salt.

11. Pour in the blended starch and cook for about three minutes

12. Place on a plate and add coriander.

The method of making spicy and sour pickled fish is very simple, and the ingredients used are healthy and nutritious, so you may as well eat it often.