1. Ask the seller to kill the silver carp, treat it like this, take it back and wash it clean.
2. First slice out the position of the fish maw.
3. Press the other half of the fish body with your hand, and move the knife forward along the tail of the fish in the opposite direction.
4. Take the fish bones forward (pay attention to your hands)
5. As shown in the picture, the fish bones and fish meat are separated quickly.
6. Cut the fish bones into small pieces.
7. Cut the fish maw into small pieces.
8. Press the fish with one hand, and slice the fish in the opposite direction of the knife.
9. The fish fillets I sliced are about the same thickness.
10. The processed fish head and fish bone fillets are marinated with cooking wine and salt respectively.
11. Prepared sauerkraut (bags that are not available at home), pickled radish, pickled ginger, pickled peppers, celery and green onions are cut into small pieces for later use.
12. Heat up the oil, add the side dishes and stir-fry for one minute.
13. Add boiling water, about 1500 ml, add a little salt, cooking wine, vinegar, white sugar, and cook for ten minutes to bring out the flavors of sauerkraut and pickled radish.
14. Put the starch in the fish at this time.
15. Add a little water, mix thoroughly, and paste the fish fillets.
16. Put the fish head and fish bones in the soup and cook for ten minutes.
17. Add fish maw and continue to cook for five minutes.
18. Scoop everything in the pot into a large bowl.
19. Turn on high heat and put the fish fillets into the pot one by one.
20. The fish fillets are shaped and stirred with a spatula. Cook for one minute and turn off the heat.
21. Drain the fish fillets into a large bowl.
22. Add coriander.
23. Pour the soup at the end. The finished product is on the table.
