1. Amount of enoki mushroom, cut off the old part, loosen by hand, wash and drain the water for later use, soak the old altar with ginger, soak wild sansho pepper, soaked cabbage, soak ginger and cut into ginger slices, soak wild sansho pepper and cut pepper sections , Laotan sour cabbage squeeze dry sour water, cut into shreds, and serve together on a plate for later use;
2. For a live bass, knock it out with the back of the knife, scrape off the scales with the back of the knife, take out the belly of the knife, take out the internal organs, be careful not to break the gall, or there will be bitterness, the gills are dug out at the heel of the knife, the head is cut off, and the fish is shaved. Bone, slices and remove the big thorns (fish steaks), cut off the fish tails, trim them (for a more beautiful plate), put the fish bones into a bowl for later use, slice out the fish fillets with an oblique knife (45), and put them in a bowl for later use;
3. Take another small bowl, add thin slices of ginger, green onion knots, and appropriate amount of cooking wine. Grab it with your hands and squeeze out the ginger onion juice. Add appropriate amount of salt to the bowl of fish bones. After mixing, marinate for ten minutes, add appropriate amount of salt, a small amount of water, catch the stickiness, after catching the stickiness, add cornstarch, half an egg white and a small amount of water, catch the stickiness again, and finally add a small amount of oil to catch even (avoid fish fillets) Adhesion when entering the pot);
4. Heat up the pot and pour in the right amount of oil, a spoonful of yellow lantern sauce, pour in the sliced pickled ginger, pickled wild pepper, and sauerkraut, stir-fry over medium and small heat to remove the dryness and moisture of the peppers, and fry the peppers and sauerkraut After sautéing, add appropriate amount of broth, pour in fish bones, turn to high heat, add appropriate amount of salt and pepper, cover the pot and boil, turn to low heat and simmer for 3 minutes, then remove the fish soup after 3 minutes Use a colander to remove the rest of the fish into the bowl, use chopsticks to swing the fish head and fish tail, and the fish bones are flattened;
5. Pour the enoki mushrooms to a boil over high heat, use a spoon to scoop the enoki mushrooms, remove them with a colander and pour them on the fish bones after cooking, use chopsticks to scatter the enoki mushrooms, turn to a small hot pot to scatter the fish fillets, pour in the right amount of pickled pepper water and chicken essence, Use a spoon to push evenly. After the fish fillets are soaked, remove them and cover them on the enoki mushrooms, pour the soup on the fish fillets, and finally sprinkle the colorful silk to decorate. The deliciousness is ready.
6. Finished picture
