Pickled Fish
1.
Prepare the required ingredients, cut sauerkraut into pieces
2.
Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish meat
3.
Rinse the fish with water and wash it clean. The knife is inclined at 40 degrees, and the fish is sliced from the tail, the direction is the blade towards the tail, and the slices are made into fillets
4.
Filleted fish fillets, put 1 tablespoon of salt to wash, rinse with water into crystal clear fish fillets
5.
The fish fillets are marinated with salt, white pepper, 1 egg white and 3 teaspoons of dried starch
6.
Grab and mix evenly with your hands, marinate for 20 minutes
7.
Fish head and fish bones are cleaned of blood stains and set aside
8.
Blanch the sauerkraut, remove and set aside
9.
Cut dried red pepper into small pieces, cut green onions into large pieces, slice ginger, and slice garlic
10.
Put oil in the pan, fry the chives, ginger and garlic
11.
Add fish head, fish tail, fish bones, fish skin, stir fry
12.
Add the sauerkraut and continue to fry for a minute or two
13.
Add enough water, bring to a boil on high heat, cook on medium heat for 20 minutes until the fish soup is white, add salt to taste
14.
Scoop out fish heads and sauerkraut, etc., and spread them on the bottom of the pot
15.
Bring the fish soup to a boil, add the fish fillets a little bit
16.
Fillets 7 and 8 are mature, remove them and place them on top of the pot
17.
Pour the fish soup
18.
Put oil in the pot, put the pepper and chili in the cold oil, and burn it on a low heat, the chili becomes greasy, dry and crisp
19.
Remove the pepper and chili and place them on the fish fillets. Sprinkle the green peppers on the fish fillets. The oil will burn and smoke. Just pour on the fish fillets.
Tips:
The fish is fresh, and the taste is delicious. What I cook is according to my family's taste, and it tastes better than the restaurant's.