Homemade Sauerkraut Fish

Method

1. 01

   Step 1

   Slice the fish fillets, put them in a container, add 5 grams of salt and 5 grams of MSG, and mix well.

   

2. 02

   Step 2

   Add cornstarch slurry. Remove the roots from the enoki mushrooms, slice the pickled cabbage and rinse it with water until the saltiness is reduced.

   

3. 03

   Step 3

   The fish fillets are lightly separated, which helps to make the soup clear and bright. Bring water to a boil in a pot.

   

4. 04

   Step 4

   When small bubbles appear in the water, add the fish fillets and gently stir until they are separated and cooked through.

   

5. 05

   Step 5

   Remove and drain

   

6. 06

   Step 6

   Then heat a little oil in a wok, add ginger slices and stir-fry until fragrant, then add pickled cabbage and stir-fry until it turns green. Then add white vinegar, sour and spicy soy sauce, and an appropriate amount of water. Then start seasoning with 5 grams of salt, 5 grams of MSG, 2 grams of sugar, and 2 grams of pepper.

   

7. 07

   Step 7

   Put the potato starch noodles, enoki mushrooms, and wood ear mushrooms into a pot, bring to a boil, cook for one minute, then remove and place in a container.

   

8. 08

   Step 8

   Then add the pre-cooked fish fillets and cook for 1 minute.

   

9. 09

   Step 9

   Pour the soup and fish slices into a container.

   

10. 10

    Step 10

    Heat a wok, add some salad oil, 10 grams of dried chili pepper segments, and 5 grams of Sichuan peppercorns. Stir-fry until fragrant, then pour the mixture over the pickled fish. And there you have it, a simple and delicious pickled fish dish!