Homemade Spicy Pickled Vegetable Fish
Published Jun 9, 2022 at 01:46am ET
- 1 Cut the fish into 1.5 cm wide, first rinse it in clear water for 20 minutes, then change the water for three times. This can remove the earthy smell of the fish. Then put two or three bottles of capped liquor and marinate it for a while to remove the fishy smell. I am afraid of the fishy smell, so I marinated it twice. Then rinse it several times with clean water, remove the excess wine flavor, and then put in starch. Suitable amount of egg white, pickled one by one, well handle the fish.
- 2 Slice the potatoes and reserve them. Thin the potatoes as thin as possible. Its better to look a little transparent. Wash all the vegetables in reserve.
- 3 This is our home-made Laotan pickles for cooking, I put a large bowl, this can be replaced by supermarket wild pepper, according to their taste.
- 4 Stir-fry pickles in oil, add garlic cloves together, add a small piece of hot pot material and green pepper to stir-fry pickles until they are bubbling for a while, add appropriate amount of water to boil, boil in a small heat for 20 minutes, and our soup pot will be ready. Do not put salt in the hot pot material, taste it is not enough.
- 5 Put the salted fish into the pot, first put the fish head, then put the fish meat. The fish head is easy to cook, but not easy to cook. After the fish is cooked, pick up the fish and put the potatoes in (the potatoes are thin and easy to cook, crisp only needs half a minute in boiling water). Pick up the potatoes and put them into other vegetables. Finally, pour the soup juice into the vegetables and put two spoons of hot water on them. Two spoonfuls of sesame with pepper noodles, put a spoonful of oil in a clean pot and pour it on the pepper noodles and sesame seeds. Our pickles, spicy fish, are ready.
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Healthcare food category
Outing, Regional cuisine, Salad