Spicy and Sour Pickled Fish

Spicy and sour fish with pickled vegetables can be cooked with a few side ingredients for a few minutes, such as duck blood, bean sprouts, and wide sweet potato noodles. ❤️The pickled vegetables offer a unique sour aroma and a blend of sour, spicy, and umami flavors. The balance is just right. One sip of the rich, tangy broth instantly awakens your appetite. Yet, somehow, this dish always brings a hint of sadness.

Ingredients

Steps

Add salt, cornstarch and water to the fish fillet and stir well. Let stand for 10 minutes.
Afterwards, wash and pick up.
Start marinating by adding salt, oil, kaoliang wine and soy sauce to the fish fillets.
Add another egg white and mix well.
Sliced sauerkraut
Dry-fry pickled mustard greens in a pan without oil until the liquid evaporates
Remove the pickled cabbage and set aside
Boil bean sprouts
Duck blood boiling
Add oil, minced garlic and chili. Saute until fragrant
Add pickled mustard greens and fry for 2 minutes
Add water, and when the water boils, add bean sprouts and duck blood. Cook for 5 minutes.
Remove and set aside
Leave the soup in the wok
Put the fish slices into the soup base
Cook for 20 seconds
Pick up the fish fillet and place it on the side dishes
Pour the soup over the fish fillet garnish
Add chili pepper, minced garlic, peppercorns and onions to the fish fillet.
Pour boiling oil over the spices
Spicy pickled fish is ready