Pickled Fish
1.
Rub the salt over the whole body of the grass carp, and then rinse it with clean water. This can effectively remove the surface mucus, and use the kitchen towel to absorb the water.
2.
First cut off the tail of the grass carp, then insert the knife from the tail, hold the fish body with the left hand, and push the knife forward against the spine with the right hand until it cuts under the head of the fish, thus removing half of the fish body
3.
Then use a knife to cut off the head of the grass carp, and use the same method to remove the other side of the fish body
4.
Cut the fish head in half and the fish spine into small pieces
5.
Fillet the fish body into fish fillets, add egg white, cooking wine and pepper to marinate for 10 minutes
6.
Marinate the fish head, fish tail and fish spine with cooking wine and pepper for 10 minutes
7.
Prepare green onions, ginger, garlic
8.
Pour oil in a pot, heat over medium heat, add green onion, ginger and garlic until fragrant
9.
Add the sauerkraut in the fish mix and stir fry for 5 minutes
10.
Heat water, boil until boiling, add sauerkraut fish bag
11.
Add the fish head and fish bones, bring to a boil on high heat, cook for 10 minutes
12.
Use a slotted spoon to put the fish bones and sauerkraut first into the casserole
13.
Turn the heat to low, add the fish fillets, do not stir, so as not to crush the fish
14.
When the water in the pot boils again and the fish becomes white, turn off the heat
15.
Just pour the fish fillets and soup on the sauerkraut, the sauerkraut fish is complete
Tips:
If you like spicy food, you can start another pot at the end, burn some chili oil, and pour it on the sauerkraut fish.
