Pickled Fish
1.
Wash the grass carp, remove the head and tail, remove the meat on both sides, and cut the rest into large pieces.
2.
The net meat cutting blades on both sides of the fish body are as shown in the figure.
3.
Add white wine, white vinegar and salt to the cut fish, soak it in water for 15 minutes, which can effectively decontaminate and remove fishy.
4.
Remove the washed fish head and fish tail and fish bones for later use
5.
Fish fillet out of empty water
6.
Marinate the fish fillets with a little salt, sugar, starch and pepper for 20 minutes
7.
Heat oil in a pan, fry the chives, ginger, garlic, dried chili and angelica dahurica.
8.
Add fish bones and stir fry
9.
Add boiling water, bring to a boil over high heat, and simmer on medium heat for 20 minutes.
10.
Put the oil in a separate pot and stir-fry the pesto and wild pepper
11.
Add sauerkraut and stir fry
12.
Add the simmered fish soup, (just fish soup, fish bones in a basin for use) and bring to a boil.
13.
Remove the sauerkraut and put it on the fish bone
14.
Use the remaining soup to cook the fish fillets over low heat.
15.
Pour the fish fillets and soup into a basin, and sprinkle some coriander on it.
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