1. Put the cleaned fish fillets and fish heads in salt, cooking wine, starch (four spoons), and a little soy sauce, mix and marinate for about 20 minutes.
2. After the konjac is cut, add salt and cook for about 20 minutes (the konjac can be cut into smaller pieces, and it’s good to cook for a longer time). Pick up after cooking and set aside
3. Onion, green onion, ginger, garlic, celery, cut well and set aside
4. Millet pepper, sauerkraut, cut up, dried pepper, Chinese pepper ready for use
5. Pour in 500 grams of rapeseed oil and cook until 8 and 9 are mature. Pour the marinated fish into the pan and fry for 2 to 3 minutes (you can turn on a high fire to start frying, and then turn the fire down slightly. If the fish More often, it can be fried in two or three times, and the fried fish is picked up for later use.
6. If there is less oil in the pot, you can add more, about 500 grams of it. After the oil is hot, add watercress, green onion, ginger, garlic, millet pepper, dried pepper, and pepper to fry until the aroma is released, pour in sauerkraut and continue to stir fry. After a minute or two, fry the boiled konjac in the pan. After about 7 or 8 minutes, stir fry the celery, onion and fried fish together, cover the pan and cook for 2 to 3 minutes, then add the right amount. Chicken Essence.
7. Finally, put it on the plate and add the appropriate amount of pepper noodles.
Tips:Drain as much water as possible when marinating fish.
