Pickled Fish
1.
Clean the internal organs of one grass carp, and cut it along the back
2.
Cut into pieces from the tail, and kick the fish away from the bones.
3.
Separate into fish bones, fish meat, and chopped sauerkraut
4.
The fish is thinly sliced with the blade obliquely along the direction of the fish tail
5.
Add the sliced fish fillets with cooking wine, pepper, a small amount of salt, 1 egg, a little flour and an appropriate amount of starch
6.
Grab the fish and all the ingredients to taste
7.
Heat the oil in the pan and saute the chopped green onion and dried chilies, pour the fish bones into the pan and fry, and pour some cooking wine
8.
Pour half a pot of water to cover the fish bones
9.
Pour sauerkraut into the pot and cook until the fish bones taste
10.
Shake the marinated fish fillets and put them in the soup, spread them out, cook until the fish is white and ready
11.
The cooked fish and sauerkraut soup are put in a pot, and a layer of pepper powder and chili powder are sprinkled on top
12.
Heat an appropriate amount of oil in a separate pot, heat it up, and pour it on top of the pepper powder and chili powder.
Tips:
1. If you want the sesame flavor, you have to put the last sesame pepper powder;
2. Don't turn the fish fillets into the pot again, so as not to fall apart.
