I used to not make pickled fish at home, because it is difficult to buy delicious and reliable sauerkraut. I recently discovered a pickled fish sauce package from Haidilao. I tried it and it was amazing! The seasoning package is very rich in content: a large package of sauerkraut, a package of seasonings mixed with onion, ginger, garlic and radish broth, a packet of pickled peppers, and a package of marinated fishmeal. When you do it, you don't need to bring your own seasoning. Just prepare a fish, a bag of seaweed pickled fish sauce, you can make a super delicious pickled fish! Sea bottom pickled pickled fish seasoning package purchase link: https://www.xiachufang.com/goods/61006/ ????
Buy a fish. Grass carp, black fish, squid, etc., can be! I generally buy more black fish, less stab, tender meat, refreshing and not fat. I usually ask the fish stall owner to help me kill the fish. The fish fillets and the fish bones are installed separately. It is basically no problem to go home and do it!
Wash the fish fillets and fish bones more than a few times and wash them. Seaweed pickled fish seasonings are also ready.
Pour the powder from the marinated fish into the fillet. The salted fish bag is corn starch, salt and pepper that have been mixed, so good!
Add two more scoops of cooking wine.
Grab the fillets and all the marinade by hand. Leave it aside for about 15 minutes.
Open the hot pot and put in about the usual cooking oil, about 2-3 spoons. Adjust the medium heat, pour the sauerkraut into the pot and stir fry for about 1 minute to stir the scent.
Pour the fish head and fish bone into the pickle pan and stir fry together. Stir-fried until the fish is discolored.
Add 2-3 bowls of water to the pot. Because you want to pick up the soup of pickled fish with the fish head fish bone, so the water should be put more, about 1.5L. Open fire in the middle of the fire. Water can be used to put hot water or cold water. There is no need to pay special attention to it.
Wait until the fish soup is boiling and pour the seasoning bag into the pan. Pour all in, don't hesitate! Stir well with a shovel and continue to cook for 10 minutes in a medium heat. At this point, this is still a pot of pickled fish without any spicy taste!
If you like to eat spicy, pour the chili bag into the fish soup and cook together. The dosage is determined by personal preference. If you can't eat spicy food, you can also not put the chili bag, which will not have a particularly big effect on the taste.
After the fish soup was cooked, the fillets were almost marinated. Keep the pot boiling and use chopsticks to put the fillets into the pot one by one. Put them one by one to avoid sticking between the fish fillets, each piece is evenly heated, and the taste of the fillets will be better!
After the fish fillets are put in, cook for a little 1-2 minutes until all the fillets are white and ripe. If the fillets are thicker, you may need to cook more time!
Finally, turn off the fire, sprinkle with chopped green onion, and eat! The fish is tender and the fish soup is delicious and appetizing. It’s so delicious.