Pickled Fish
by Enclose the beauty
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Let the market master tidy the grass carp, take it back and tear off the black film from the belly of the fish, wash it and wipe off the water.
2. Chop off the fish head and tail, trim off the fins, cut the knife from the end that is connected to the fish head, and press the fish bone tightly, and remove the fish with an oblique knife.
3. Cut off the belly of the fish.
4. Cut the chopped fish heads, bones and belly into small pieces, grab and wash several times until there is no blood, and drain the water.
5. Put the fish bones removed from the fish section with the skin facing down, starting from the tail, and slanting the blade into a fish fillet.
6. Rinse a few times and drain the water, add salt, cooking wine, egg white, white pepper and starch, and marinate for 15 minutes.
7. The sauerkraut is blanched in boiling water, removed, rinsed, drained, and cut into filaments.
8. Cut the green onion into sections, slice the ginger, cut the dried red pepper into sections and remove the seeds. Prepare the Chinese pepper and pickled pepper.
9. Pour oil in the wok, add green onion and ginger until fragrant.
10. Add fish head, fish bones and fish belly and stir fry.
11. Add sauerkraut and pickled peppers and stir fry.
12. Pour a little cooking wine, add broth or boiling water, sprinkle with white pepper, boil, turn to medium heat and cook for 10 minutes, you can taste the taste, add salt to taste according to your own taste.
13. Take out the sauerkraut and fish bones and spread them on the bottom of the bowl.
14. The soup in the pot is brought to a boil, quickly put the fish fillets one by one, shake the pot, and when the fish fillets have changed color, take them to a bowl when they are about 7 minutes old. Filter the fish soup and pour it into the bowl.
15. Take a clean wok again, put the pepper and dried red pepper in the cold oil in the pan, and fry on low heat until the red and brown pepper is bright.
16. Pour the pepper, chili and oil on the fish fillet.
