1. Pour the salad oil and heat it up, add lard
2. Sour radish, pickled cabbage, pickled pepper and ginger, wash and slice (sour radish can be soaked for a while after slicing)
3. Ingredients spare
4. It can be marinated with salt for a few hours at about 2 pm to let it taste (only salt, and the cooking wine starch will marinate 15 minutes before boiling)
5. After salting in the afternoon, wash again before cooking, and add cooking wine starch after washing
6. Put in cooking wine and marinate for a while to remove the fishy smell about 15 minutes before cooking
7. About 15 minutes before cooking, add starch to the fish meat and catch it evenly (the fish meat and the fish head are separated, the fish meat is added with starch, and the fish head and fish steak body do not use starch)
8. After the oil is heated, add all the condiments and stir fry
9. Add appropriate amount of dried pepper according to your own taste
10. Saute the seasoning until fragrant, add water and simmer, over medium-low heat (40-60 minutes)
11. After the soup is simmered, put the fish head and then the fish body and fish meat
12. Add the yellow onion after adding the fish
13. Cover and cook for a while (can be covered or uncovered, and finally taste if it is salty enough, you can add some salt if it is not enough. 1. This dish is not salted, sour radish and sauerkraut have a salty taste. Slowly boil it out 2. The fish will taste salt if it has been marinated with salt in the afternoon)
Tips:1. After the fish is washed, marinate in salt for about 3 hours
2. Wash the fish again before cooking, and then add the starch cooking wine
3. The soup can be boiled according to its own time and can be simmered for a while (40-60 minutes)
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