Boiled Fish with Pickled Cabbage and Chili-You Are Foodie

By Daphne
14

Boiled Fish with Pickled Cabbage and Chili

Main Ingredients

Perch 1
pickled cabbage 200g

Auxiliary Ingredients

Scald the fish with boiling water so that it won't slip when cutting the fish,If you like chilli, you can put more in it

Step 1 . The ingredients are ready

Step 2 . After the fish is cleaned, brew it with boiling water, so that you can remove the fishy smell. Secondly, you can remove the sticky substance on the fish skin

Step 3 . Cut the fish into slices and rinse the blood with clean water

Step 4 . Put the fish fillets into the basin, add cooking wine, pepper, egg white and cornflour, stir and marinate for 10 minutes

Step 5 . Pour cooking wine on the fish head and bones, and marinate with onions and ginger for 10 minutes

Step 6 . Pickled cabbage is ready

Step 7 . Cut green onions, ginger, garlic and chili into pieces and set aside

Step 8 . Heat a wok with an appropriate amount of vegetable oil, add green onions, ginger, garlic and pepper, and stir until fragrant

Step 9 . Add sauerkraut and stir fry for a while to make the sour taste come out

Step 10 . Add fish head and bones, stir fry and change color

Step 11 . Add a large bowl of water to boil and add a spoonful of chili oil

Step 12 . Season with salt and soy sauce

Step 13 . Boil the pickled cabbage soup pot and pour in the marinated fish slices

Step 14 . Pour in the fish fillets and stir them up. Boil over high heat for 5 minutes

Step 15 . Add some oil into the wok and deep fry the pepper until fragrant

Step 16 . Pour hot pepper oil on the surface of sauerkraut fish while hot

Step 17 . Sprinkle some coriander to finish

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