Sauerkraut fish with good aftertaste


500g fish
250g bean sprouts
A little pepper
2 tablespoons yellow rice wine
2 tablespoons salt
1 tablespoon chicken essence
A little list
2 tablespoons olive oil
A little green onion
300g Sichuan pickled cabbage


Step 1
Fish fillets, I use dragon sharp fish (boneless and spineless). Cut them into pieces, pour in yellow rice wine and a little salt, and then put them into the list for pickling. The pickling time is about 4 ~ 5h. They are pickled at noon and done right at night. The list is put to improve the taste and remove the fishiness. It depends on your personal preference

Step 2
Sichuan pickled cabbage, if you don't like it too sour, you can soak it in advance. Just change the water twice in the middle. Then cut into pieces for standby

Step 3
Before you start, make a pot of water. When the water boils, sprinkle some dry powder on the fish fillets and wrap them so that the fish fillets can be shaped and not scattered. When mixing, be careful not to use too much force

Step 4
I use soybeans for bean sprouts. Generally, Sichuan dishes use soybeans, which are slightly thick and chewy

Step 5
Slide the fish fillets with good dry powder into the boiling water and slowly delimit them with chopsticks. Set the fish fillets

Step 6
Remove the fish fillets after they are discolored and firm

Step 7
From the pan, pour in olive oil and add scallion. If you like spicy taste, you can put millet pepper pan in soy sauce. I put some hemp pepper to enhance the taste. Stir fry in soy sauce, pour in pickled vegetables and stir fry. Then pour in soybeans and vegetables, stir fry, and pour in water when half cooked. Just water and vegetables

Step 8
Then pour in the fish fillets, let the fish fillets slowly immerse in the water, and cover the pot. After the water boils, add salt and chicken essence. Simmer for a while to let the fish taste fully

Step 9
After it tastes good, you can put it on a plate